Pumpkin Chocolate Chip Mini Muffins

Perfect for Potlucks

Recipe from Melinda

My colleague Melinda brings the most exquisite treats to share with us at the library. Her recent muffins disappeared in record time, being an unusual combination of seasonal pumpkin, spices, and chocolate. I scaled her recipe down to mini muffins, which were a big hit at game night. Their small size works well for holiday potlucks and parties for the same reason—when there’s ample food, just a small muffin (or two) will suffice. Also, the small size makes them easy finger foods for cocktail parties, crowded events, and gaming tables. These muffins are not too sweet, so chocolate and spice take center stage.

Try these easy-to-make muffins at the next potluck or event where you’ve agreed to bring food. Surprise your family or spread chocolate-y cheer among your coworkers. Happy holiday season to all!

Magnificent Mini Muffins

Pumpkin Chocolate Chip Muffins

48 mini muffins, or 12 regular

butter for greasing muffin pans

1 - 2/3 cups all purpose flour

1 cup granulated sugar

1½ tsp. cinnamon

1 tsp. ground ginger

½ tsp. nutmeg

¼ tsp. mace

¼ tsp. ground cloves

1 tsp. baking soda

½ tsp. baking powder

¼ tsp. salt

2 large eggs

1 cup pumpkin (half of 1 lb. can, or homemade)

½ cup butter, melted

1½ cups chocolate chips*

Preheat oven to 350 degrees F. Grease mini muffin pans (2 pans of 24 muffins each) generously with butter.

In a large bowl, whisk together flour, sugar, cinnamon, ginger, nutmeg, mace, cloves, baking soda, baking powder, and salt. Set aside.

Fill Muffin Cups Evenly

In medium bowl, beat eggs until fluffy. Whisk in pumpkin and melted butter until well blended. Stir in chocolate chips.

Pour wet ingredients over dry ingredients. Fold in with rubber spatula until dry ingredients are just moistened. Don’t overwork, or muffins will be tough!

Use a rounded tablespoon or measuring spoon to scoop batter evenly into prepared muffin pans.

Bake for 15 – 20 minutes, until puffed and springy when touched in the center.

Remove from oven, and remove muffins from pan to cooling racks. When cool, store in plastic bag or sealed container—unless they are all eaten immediately!

*Original recipe contains toasted almonds and chocolate chips. For this variation, reduce the chocolate chips to 1 cup, and add ½ cup of unblanched sliced almonds, toasted in the oven (or dry skillet on medium heat) for about 5 minutes before starting the recipe. Add the (cooled) toasted almonds to the batter along with the chocolate chips.

Preparing Dry Ingredients

Prepare Wet Ingredients

Fold Ingredients Together, Don't Overmix!