Mini Pumpkin Muffins with Chocolate Chips
Make these mini pumpkin muffins in just 25 minutes with a few simple ingredients! Moist & fluffy and even better than store-bought!
Servings 4 dozen
Calories 228kcal
Equipment
Ingredients
Wet Ingredients
- ⅓ cup brown sugar
- ⅓ cup white sugar
- ¼ cup refined coconut oil
- 1 cup pumpkin puree
- 1 cup applesauce
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour use gluten-free if needed
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin spice
Mix-ins
- ¼ cup mini chocolate chips
Instructions
- Preheat the oven to 350 F. In a medium bowl, combine the dry ingredients with a whisk.2 cups all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon salt, 1 tablespoon pumpkin spice
- Mix the melted coconut oil and sugar in a large mixing bowl until incorporated.⅓ cup brown sugar, ⅓ cup white sugar, ¼ cup refined coconut oil
- Add the remaining wet ingredients and mix until just together with no lumps.1 cup pumpkin puree, 1 cup applesauce, 1 teaspoon vanilla extract, ¼ cup mini chocolate chips
- Spray a mini muffin tin with non-stick cooking spray, coconut oil spray, mini muffin cups, or paper liners. Use a small cookie scoop to fill the tray ⅔ full with muffin batter.
- Bake the pumpkin mini muffins in a preheated oven for 15-18 minutes or until a toothpick inserted in the center of the mini pumpkin muffins comes out clean.
Notes
Store cooled muffins in an airtight container for 3-4 days at room temperature. Freeze for longer storage.
Spray the muffin tin or liners well with coconut oil spray to avoid sticking.
Nutrition
Serving: 4muffins | Calories: 228kcal | Carbohydrates: 37.1g | Protein: 3.1g | Fat: 8.2g
