Pumpkin Chocolate Chip Muffins
These festive fall muffins are delicious for bunch, and make great snacks to feed a crowd!
TOTAL TIME:26 min.
SERVINGS:24 mini muffins
- Â¾ cup dark brown sugar, firmly packed
- Â½ cup coconut oil, melted
- Â¾ cup pumpkin
- 2 eggs
- 1 tsp. real vanilla extract
- 2 cups all-purpose flour
- 2 tsp. pumpkin pie spice
- 1 tsp. baking soda
- Â½ tsp. Kosher salt
- Â¼ cup semi-sweet chocolate chips
Heat oven to 350Â°F.
Spray two 12-cup mini muffin tins with baking spray; set aside.
In large bowl, beat together sugar and oil, scraping bowl often, until well mixed (1-2 minutes).
Add pumpkin, eggs and vanilla. Continue beating, scraping bowl often, until creamy (1-2 minutes).
In small mixing bowl, combine flour, pumpkin pie spice, baking soda, salt and chocolate chips. Add flour mixture to pumpkin mixture and stir just until moistened.
Spoon heaping tablespoonfuls into prepared pans.
Bake until wooden pick inserted in center of muffin comes out clean (14-16 minutes). Let cool before serving.
Tip: Substitute cinnamon chip or milk chocolate chips or raisins for the semi-sweet chips.
Per serving: Calories 120, Calories from Fat 50, Total Fat 6g (9% DV), Saturated Fat 4.5g (22% DV), Trans Fat 0g, Cholesterol 15mg (5% DV), Sodium 100mg (4% DV), Carbohydrates 16g (5% DV), Dietary Fiber < 1g (3% DV), Sugars 8g, Protein 2g, Vitamin A 25%, Vitamin C 0%, Calcium 2%, Iron 4%.