How to Bake Mini Pumpkin Muffins the Family will Love

Continuing the pumpkin journey with delicious pumpkin chocolate chip mini muffins and mini loaves.

This week, fall has arrived in the Pacific Northwest.  After enduring a week of really unhealthy air, due to fires throughout the west coast, rainy and fall-like weather has arrived in the Pacific Northwest.  It’s time to get the lightweight jackets, boots, and PUMPKINS out.  Pumpkins make everything better!!  Soon it will be time for a trip to the pumpkin patch.   

I think this obsession with pumpkin may be something Ryan thinks is amusing, but at least my Littles love pumpkin sweets – and I am enjoying my favorite fall recipes!   In addition to my Pumpkin Donut Holes and Pumpkin Waffles, here is a recipe for yummy Pumpkin Chocolate Chip Mini Muffins and Pumpkin Chocolate Chip Mini Loaves. 

Preheat the oven and get your baking dishes dusted off.  You will need to gather supplies!

Have you been following The Home Edit? I am now obsessed with organizing using more containers to contain! I had previously been using these organizing containers, and have ordered two more sets to get my baking supplies nice and tidy.

Starting out, you will mix the wet ingredients in a medium to large bowl.  In a separate bowl, mix the dry ingredients.  Combine the dry ingredients into the wet ingredients, stirring until smooth but not overmixed. 

I then fold in the chocolate chips.  If you want a moister recipe, you can increase oil  by ½ cup.  If you want more chocolatey, you can increase chocolate chips by ½ cup.  

I use silicon pans when I can, to avoid mess and limit the paper being stuck to the sides from muffin liners. I use this one, which is not expensive and has paid for itself in the savings on muffin liners.

For the mini loaf pan, I use this one. The nonstick works well and my mini loaves always come out mess-free.

Bake until lightly browned.  At my altitude, 14 minutes is likely enough.  This is what 15 minutes yielded.  

My Littles have different tastes and preferences. We often end up cooking unique versions of meals to satisfy the preferences. Lucky kids. My son wanted mini loaves, so here is our batch of loaves:

Ingredients 

4 Eggs 
2 Cups Sugar 
1 Can Pumpkin Puree 
1 Cup Vegetable Oil 
3 Cups Flour 
2 tsp Baking Soda 
1 tsp Baking Powder 
1 tsp Salt
1 Tbsp Pumpkin Pie Spice 
1 ½ Cup Chocolate Chips 

Instructions for mini muffins or full size muffins: 

1. Preheat oven to 375.  

2. Spray silicon muffin pan with nonstick cooking spray.  I like this one. 

3. Mix eggs, sugar, pumpkin puree, and oil in medium bowl.  

4. Mix flour, baking soda, baking powder, salt and pumpkin spice mix in another medium bowl.  Combine dry mix into wet, stirring until just combined.  

5. Mix in chocolate chips until just combined.  

6. Using 1 Tablespoon measuring cup, fill mini muffin tins. 

7. For mini muffins, bake 14-16 minutes or until brown. For full size muffins, bake for 22-26 minutes or until brown.

8. Cool on wire rack.  

Instructions for mini loaves: 

1. Follow steps 1-5 above, alternating mini muffin pan with mini loaf pan.  I like this loaf pan.  

2. Fill each muffin loaf ¾ full. 
   
3. Bake for 18-22 minutes or until browned.
   
4. Cool on a wire rack.

Enjoy!