Get ready to indulge in the perfect blend of fall flavors and sweet satisfaction with these Pumpkin Chocolate Chip Mini Muffins! Whether you're gluten-free, dairy-free, or simply a lover of delicious treats, these mini muffins are sure to delight your taste buds. With their moist texture and rich chocolatey goodness, they make for an irresistible snack or breakfast option. Plus, they’re incredibly easy to whip up in just 30 minutes! Dive into this recipe and discover how to create these delightful bites that are perfect for any occasion—your friends and family will be begging for more!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Gluten Free, Dairy Free
Serves: 24 mini muffins
Ingredients
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 1/2 cups gluten-free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 24-cup mini muffin tin with paper liners or lightly grease with coconut oil.
- In a large mixing bowl, whisk together the pumpkin puree, maple syrup, and melted coconut oil until smooth and well combined.
- In a separate bowl, sift together the gluten-free flour, baking powder, baking soda, and ground cinnamon. Ensure all dry ingredients are thoroughly mixed and free of lumps.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the muffins tough.
- Fold in the dairy-free chocolate chips, distributing them evenly throughout the batter.
- Using a small cookie scoop or spoon, fill each mini muffin cup about 3/4 full with the batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Choose Quality Ingredients: For the best flavor, opt for pure pumpkin puree and high-quality dairy-free chocolate chips. This will elevate the taste of your muffins significantly.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense muffins, so be gentle!
- Check for Doneness: Since oven temperatures can vary, start checking your muffins at the 18-minute mark. They’re ready when a toothpick inserted into the center comes out clean.
- Experiment with Spices: Feel free to add a pinch of nutmeg or ginger for an extra layer of flavor that complements the pumpkin beautifully.
- Storage Tips: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. You can also freeze them for longer storage!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
