Happy November, friends! Our house is currently enjoying ~pumpkin everything~ and we have no plans to stop anytime soon. I whipped up a fast batch of these pumpkin mini muffins over the weekend and they were quite a hit. I wanted to share this recipe here in case you’d like to give them a try.
There’s just something about mini muffins that really gets through to my kids. I think I could bake just about anything in a mini muffin tin and they would eat it. Haha! Anyone else’s children the same?
You will need:
- 2 cups pureed pumpkin (or 1 can)
- 1 cup oat flour
- 1/2 cup whole wheat flour
- 1/3 cup brown sugar
- 1/3 cup coconut sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- Dash of: nutmeg, ginger
- 1/2 cup vegan chocolate chips (keep some out of batter for the top)
To make:
- Preheat oven to 400 F.
- In a large bowl, add pumpkin, flours, sugars, baking powder and soda, salt, and spices. Stir well until combined.
- Fold in chocolate chips, but leave some out for the top.
- Spray/grease mini muffin pan before transferring batter.
- Top with chocolate chips.
- Place in oven for about 30 minutes, or until golden.
- Once done, allow to cool a bit before taking out of pan.
**I have also made this recipe as regular-sized muffins. Simply bake for about 10 minutes more.
