Pumpkin Chocolate Chip Mini Muffins
These bite-sized pumpkin chocolate chip mini muffins are not only tasty but made with whole grains and warm fall spices. Perfect for snacks!
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups whole wheat pastry flour (or plain flour)
- 3/4 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pure pumpkin
- 1 cup Stonyfield plain whole milk yogurt
- 2 large eggs
- 1/2 cup coconut oil (melted)
- 1 teaspoon vanilla
- 1/2 cup mini chocolate chips
Instructions
- 1
Preheat oven to 350 degrees and have a non-stick mini muffin pan ready to use.
- 2
In a medium bowl, whisk together dry ingredients: flour through cloves; set aside.
- 3
Using a stand mixer, blend together wet ingredients (pumpkin through vanilla) using the lowest setting to ensure you don't get splattered. Move the speed up a notch to medium and slowly add in the dry ingredients, about 1/2 a cup at a time, until they've all been added.
- 4
Turn off mixer and scrape down the sides of the bowl with rubber spatula. Turn the mixer back on to low speed and carefully stir in the chocolate chips. Turn off as soon as they've all been added. Remove bowl from the stand mixer.
- 5
Using a small cookie scoop, carefully scoop out 48 muffins into the muffin pan. Bake until a toothpick comes out clear, about 10-13 minutes. Let cool on a cooling rack at least 15 minutes before removing from pan.