Pumpkin Mini Chocolate Chip Muffins
Votes: 1
Time: 50 min.
Complexity: easily
Quantity: 48 mini muffins
Complexity: easily
Quantity: 48 mini muffins
Nutritional value per serving:
Serving size: 1 of 12
Calories 253, total fat 13 G., saturated fats 7 G., proteins 3 G., carbohydrates 33 G., fiber 1 G., cholesterol 41 mg, sodium 175 mg, sugar 19 G.
Serving size: 1 of 12
Calories 253, total fat 13 G., saturated fats 7 G., proteins 3 G., carbohydrates 33 G., fiber 1 G., cholesterol 41 mg, sodium 175 mg, sugar 19 G.
Pumpkin muffins filled with chocolate chips are a wonderful autumn treat perfect for breakfast, dessert, or anytime snack. The subtle pumpkin flavor is beautifully complemented by sweet vanilla and spicy cinnamon. The muffins are fluffy, soft, and just the right amount of moist inside. Enjoy them warm or cold—they're perfect any way!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups premium flour
- 0.5 tbsp. chocolate in mini granules
- 1 teaspoon baking powder
- 0.5 tsp fine salt
- 1/4 tsp ground cinnamon
- 1/4 teaspoon of baking soda
- 1 cup pumpkin puree
- 2/3 cup light brown sugar
- 110 g unsalted butter, melted
- 1/3 cup sour cream
- 1 tsp vanilla extract
- 1 large egg
- Special equipment: 2 metal 24-cup mini-muffin pans
We recommend
Recipes with similar ingredients: premium flour, chocolate chips (granules), baking powder, cinnamon, pumpkin puree, brown sugar, butter, sour cream, vanilla extract, eggs
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Spray 2 mini-muffin pans with cooking spray.
- In a medium bowl, whisk together the flour, chocolate chips, baking powder, salt, cinnamon, and baking soda. In a larger bowl, combine the pumpkin puree, sugar, butter, sour cream, vanilla extract, and egg. Fold the flour mixture into the pumpkin mixture and knead until the dough forms a few small lumps.
- Fill each cup of the prepared pan with 1 heaping tablespoon of batter. Bake until the cupcakes pull away from the sides of the pan and a toothpick inserted into the center comes out clean, 12-16 minutes. Transfer the cupcakes to a wire rack to cool. Serve warm or at room temperature.
Note
When measuring flour, spoon it into a measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
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