Thursday, October 18, 2012

Delicious Mini Chocolate Chip Pumpkin Muffins

I found this recipe on the blog The Cilantropist, which has some wonderful recipes!! I didn't ever make the muffins as directed instead I added a few things...chocolate chips, nutmeg and ground cloves, Happy Baking!!

1 cup canned solid-pack pumpkin
1 cup granulated sugar
1/3 cup vegetable oil 
2 large eggs
1 tsp pumpkin pie spice
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 cup packed brown sugar
1/4 tsp ground ginger (optional)

1/4 tsp cinnamon (optional)

1 cup chocolate chips
1/2 tsp baking soda
1/2 tsp salt (I eliminated this from mine)
1 1/2 cups all-purpose flour
About 1 tbsp turbinado sugar for sprinkling on top (optional)
About 1/2 tsp extra cinnamon for sprinkling on top (optional)

Preheat oven to 350 degrees Fahrenheit, and grease the cups of a mini muffin tin very well.  

In a large bowl, whisk together the pumpkin, sugar, brown sugar, vegetable oil, eggs, all spices, baking soda and chocolate chips.  Then whisk in the flour until the batter is just smooth.  

Divide the batter among the greased muffin cups, filling each one just a bit more than 3/4 full.  Sprinkle the top of each mini muffin with a bit of turbinado sugar and bake in a preheated oven for about 10-14 minutes, or until they are golden brown, and a toothpick inserted into the middle comes out clean.  Watch them and check them often, because they go from still wet in the inside to fully baked in just a matter of minutes.  Mine were the most moist at about 12 minutes. 

Cool the mini muffins on a rack until cool enough to handle, and then remove them to cool fully.  Eat immediately or store muffins in an airtight container and keep refrigerated if storing longer.