Mini Pumpkin Chocolate Chip Muffins

 

A fun fall treat!

 

Ingredients:

 

Nonstick cooking spray

  1 1/2 cups all-purpose flour

  1/2 cup mini chocolate chips

  1 teaspoon baking powder

  1/2 teaspoon fine salt

  1/4 teaspoon ground cinnamon

  1/4 teaspoon baking soda

  1 cup pure pumpkin puree

  2/3 cup packed light brown sugar

  8 tablespoons (1 stick) unsalted butter, melted

  1/3 cup sour cream

  1 teaspoon pure vanilla extract

  1 large egg

 

 

Directions:

 

1.     Preheat the oven to 350 degrees F. Coat the cups of 2 24-cup mini muffin tins with cooking spray. 

2.     Whisk together the flour, chocolate chips, baking powder, salt, cinnamon and baking soda in a medium bowl. Whisk together the pumpkin, sugar, butter, sour cream, vanilla and egg in a large bowl until thoroughly combined. Stir the flour mixture into the pumpkin mixture until just combined but with a few small lumps. 

3.     Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.