Can I make these mini pumpkin chocolate chip muffins?

Yes! They make delicious pumpkin chocolate chip muffins, especially if you love pumpkin and chocolate flavors. I would recommend using semi-sweet mini chocolate chips. White chocolate chips are also delicious, but they add a much sweeter flavor. We also made a few batches with half chocolate chip, half plain to appease everyone in the house. To do this, we added the batter of about half of the muffins to the pan, then folded in 1/4 cup of mini chocolate chip muffins to the remaining batter.

Do you need muffin liners for mini muffins?

It depends on what type of pan you are using. I typically use a silicone mini muffin tin at home, and you can pop the muffins right out with no problem. If you're using a traditional aluminum pan, I would recommend using muffin liners to prevent anything from sticking. You can also give the pans a spritz of non-stick cooking spray if you like to really like to go in prepared.

Are muffins better with oil or butter?

You can really use either - some people say that muffins with oil have a better light and fluffy texture, but I've found that with a few tricks, you can get the same texture by using butter and I love the richness that it adds to the muffins.

Mini Pumpkin Muffins (Cozy & Crave-Worthy)

Description

These mini pumpkin muffins are cozy, freezer-friendly, and made with simple pantry ingredients. Perfect for fall snacks, lunchboxes, and treats!

Ingredients

Units Scale

1 1/2 cups all-purpose flour
1/4 cup packed brown sugar
1/4 cup white sugar
2 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1 cup canned pure pumpkin puree
1/4 cup melted butter
1/4 cup milk
1 large egg
1 tsp. vanilla
cinnamon sugar
1/2 cup mini chocolate chips (optional)

Instructions

Preheat oven to 425 degrees F.
In a medium bowl, add all-purpose flour, brown sugar, white sugar, pumpkin pie spice, baking powder, baking soda, sea salt and stir together.
In a large bowl, melt butter. Add pumpkin puree, milk, egg, and vanilla. Whisk until smooth.
Stir dry ingredients into wet ingredients and stir just until combined, being careful to not overmix. Fold in mini chocolate chips if using.
Divide the mixture into a mini muffin tin (a large cookie scoop works well) and sprinkle with a dusting of cinnamon sugar. Bake for 5 minutes, then lower the heat to 350 degrees and bake for 6-8 more minutes, or until a toothpick inserted in the middle of a muffin comes out clean.

Notes

Storage: Store mini pumpkin muffins in an airtight container at room temperature for 2-3 days.
Freezer storage: If you aren’t going to eat them in 2-3 days, freeze them in a freezer safe container (like a stasher bag or freezer bag), removing as much air from the bags as possible. Take out to thaw before eating.
Ingredient notes: Be sure to use canned pumpkin purée, not pumpkin pie mix.
Special tools: Mini muffin pan, wire rack for cooling.
Serve with: Americano, scrambled eggs, and fresh fruit.
Nutrition: Nutrition facts are an estimate and do not include chocolate chips or cinnamon sugar