These adorable mini pumpkin muffins are made with whole wheat flour, real pumpkin puree, mini chocolate chips, and lots of cozy pumpkin spice. They’re full of flavor and healthy.
Preheat oven to 350°F (177°C). Grease/spray two mini muffin pans with nonstick cooking spray and place paper liners into each well of your standard size muffin baking pan.
In a medium bowl, whisk the eggs, sugar, pumpkin puree, melted butter, and milk together until combined.
Sieve the flour, baking powder, baking soda, salt, cinnamon, and nutmeg powder spice together (Or we can also use pumpkin pie spice powder) .
mix into the wet ingredients, then add the mini chocolate chips. Fold everything together gently just until combined.
Fill muffin cups around 3/4 – all the way full. Go for about 1 heaping Tablespoon of batter per muffin. Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean.
My muffins took 12 minutes. Remove pan from the oven.
Allow muffins to slightly cool before enjoying.
Serve with tea or coffee
Notes
Chocolate chips are optional. You can just skip them from this recipe or replace with walnuts or cranberries.
These muffins can be refrigerated for up to 4 days. Let them cool on a wire rack before saving in an air tight container in the refrigerator. I lightly warm them in the microwave for 10 seconds before enjoying them.