Dessert: Mini Pumpkin Chocolate Chip Muffins

Recipe by Sally Quinn Pumpkin and chocolate, together at last.

Ingredients

1 3/4 c. All-purpose or whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinammon
1 tsp. pumpkin pie spice
2 large eggs, at room temperature
1/2 c. packed light brown sugar
1 c. pumpkin puree (not pumpkin pie filling)
1/3 c. unsalted butter, melted and slightly cooled
1 tsp. vanilla extract
1/3 c. milk
1/2 c. mini chocolate chips

Instructions

Preheat oven to 350 degrees F. Spray two mini-muffin pans with nonstick cooking spray. You will only use half of the 2nd pan for this recipe. I do not recommend using cupcake liners.
In large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together. Set aside. In medium bowl, whisk eggs, brown sugar, pumpkin puree, melted butter, vanilla, and milk together until combined. Pour wet ingredients into dry ingredients, stir a few times, then add mini chocolate chips. Fold everything together gently just until combined.
Fill muffin cups around 3/4 —all the way full. Go for about 1 tablespoon of batter per muffin. Bake for 12 to 14 minutes or until toothpick inserted into center comes out clean. Remove pans from oven. Allow muffins to slightly cool before serving.

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