Mini Chocolate Chip Pumpkin Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup light brown sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1/2 cup canned pumpkin puree
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup mini semi-sweet chocolate chips

Directions

1. Preheat oven to 375°F. Line a 12-cup mini muffin tin with baking liners and set aside.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, allspice, and salt.
3. In a medium bowl, whisk together the pumpkin puree, oil, egg, and vanilla extract until combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the mini chocolate chips.
6. Divide the batter evenly among the muffin cups, filling each one about 3/4 full.
7. Bake for 12-14 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Interesting Facts

• These mini chocolate chip pumpkin muffins are a great way to use up any leftover pumpkin puree in your pantry.
• Mini-muffins bake up faster than regular-sized muffins, so keep an eye on them while they’re in the oven.
• Pumpkin is a great source of vitamin A and fiber, so these muffins are a healthy and delicious treat.