No Milk No Egg Chocolate Pumpkin Mini Muffins Food
MINI PUMPKIN CHOCOLATE CHIP MUFFINS
Provided by Food Network
Time 50m
Yield 48 mini muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Coat the cups of 2 24-cup mini muffin tins with cooking spray.
- Whisk together the flour, chocolate chips, baking powder, salt, cinnamon and baking soda in a medium bowl. Whisk together the pumpkin, sugar, butter, sour cream, vanilla and egg in a large bowl until thoroughly combined. Stir the flour mixture into the pumpkin mixture until just combined but with a few small lumps.
- Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.
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- Preheat the oven to 350° F. Line a muffin pan with cupcake liners. This recipe makes 18 muffins, so prepare a second muffin pan in the same manner. Set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, and pumpkin pie spice. Set aside.
- In a separate medium bowl, whisk together the melted butter, brown sugar, pumpkin puree, vanilla, buttermilk, and vinegar.
- Add the wet ingredients to the dry ingredients and mix just until combined. Spoon the batter into liners, filling 2/3 of the way full.
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