Hello October! I think it may be my most favorite month. It’s got pumpkins, it’s got beautiful leaves, it’s got my birthday near the end of the month! And, of course, Halloween. We start gearing up for the season at the end of September and I’m always so ready for it to be today. October 1st! I can finally put out pumpkins on the front steps and decorate the house with leaves and gourds and maybe a spooky skeleton or two. It’s kinda my holiday. Also, October means I can continue to eat ALL the pumpkin things. All day long. All month long. And well after that… Like these insanely addictive, amazingly pop-able pumpkin chocolate chip mini muffins. I find myself reaching for one at pretty much all hours of the day. They are so soft and sweet and perfectly chocolatey! And why not? They’re completely whole wheat, have pumpkin and applesauce and are naturally sweetened with honey. No oil or butter here at all. (Y’all know I have some muffin munckins. You can check out all of my healthy muffin recipes here.) And less than 70 calories per mini muffin! So yes, I think I will have another. And another. And… You’ll need to look away so I don’t embarrass myself. OK, let’s get to baking. I’ve got some notes and tips coming up below on how to make pumpkin chocolate chip mini muffins. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Recipe Notes:
Flour: I use white whole wheat flour in my baking, but whole wheat flour or regular all-purpose flour would work here as well. Honey: I use honey as the sweetener but I think maple syrup would be fine here too. And if you need these to be vegan, you can also use a flax egg as a substitute for the egg. Pumpkin: Make sure you use pumpkin puree, NOT pumpkin pie filling. Yield: The recipe makes about 30 mini muffins. You can also make 24 mini muffins and end up with enough batter for about 3 large muffins. Those need to bake for about 20 minutes.
Also, I wanted to share some storage tips for this muffins. The extras will keep for about 5 days at room temperature, in a sealed ziptop bag or plastic container. You can also freeze the leftovers! Once cooled, pop the extras in a ziptop plastic freezer bag – that’s labelled – and will keep in the freezer for up to 5 months. You can either thaw them in the fridge overnight or just pop them straight from freezer to microwave to quickly warm them up. Pumpkin + chocolate + itty bitty muffins. Yes please. I sure am glad to see you again, October. So are my two little kiddos, who also devour these and wanted more, more more. Can’t blame ya, kids! And if you’re looking for other fun fall treats, try my pumpkin baked oatmeal with chocolate chips, chocolate pumpkin granola and chocolate chip apple cake. Also, check out ALL of my healthy fall baking recipes here. ❤️ Welcome October with me and bake up a batch of these crazy good mini muffins. Enjoy! XO, Kathryn Flour: I use white whole wheat flour for my baking. However, you could also substitute regular all-purpose flour for this recipe or use a combination of the two. Honey: I use honey as the sweetener but I think maple syrup would be fine here too. And if you need these to be vegan, you can also use a flax egg as a substitute for the egg. Yield: You can also make 24 mini muffins and end up with enough batter for about 3 large muffins. Those need to bake for 20 minutes. Storage: The extras will keep for about 5 days at room temperature, in a sealed ziptop bag or plastic container. You can also freeze the leftovers! Once cooled, pop the extras in a ziptop plastic freezer bag – that’s labelled – and will keep in the freezer for up to 5 months. You can either thaw them in the fridge overnight or just pop them straight from freezer to microwave to quickly warm them up.
New Star Foodservice 42917 Stainless Steel Measuring Spoons and Measuring Cups Combo, Set of 8 Wilton Perfect Results Non-Stick Mini Muffin and Cupcake Pan
