Time: 20min prep / 15min bake
Servings: 24-28 mini muffins
Rating: 4.5/5
Recipe by Sally from Sally’s Baking Recipes: https://sallysbakingaddiction.com/whole-wheat-mini-pumpkin-muffins/
INGREDIENTS
- 1.75 cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 2 eggs, room temperature
- 1/2 cup brown sugar
- 1 cup pumpkin puree, room temperature
- 1/3 cup butter, melted and cooled
- 1 tsp vanilla
- 1/3 cup milk
- 1/2 cup chocolate chips
INSTRUCTIONS
- Preheat oven to 350 deg F. Melt butter.
- In large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In medium bowl, whisk eggs, brown sugar, pumpkin puree, butter, vanilla, and milk.
- Add pumpkin mixture to flour mixture and combine. Fold in chocolate chips until just combined.
- Fill mini muffin tins until heaping.
- Bake for 12-14min.
Thoughts
Good recipe for using up leftover pumpkin puree. I used pumpkin puree from the fridge and it took 18min to bake the muffins through, I would warm up the puree next time. I filled the mini muffin tins to the brim and made 28 muffins, would just overfill a few tins next time. I used regular sized chocolate chips.