Pumpkin bread is one of my favorite Fall treats. The cooler weather inspires me to make it often. I was wanting to make some to share at my PTA board meeting and thought a mini muffin would be easier to share. It's still my simple recipe that was inspired from Sally's Baking Blog but baked in a mini muffin tin. The muffins I brought, and I didn't bring all of them because it makes 48 muffins, were well received so I came home with none. Hope you enjoy them as much I and my fellow PTA board members did.
Ingredients
- 1 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 1/2 cups pumpkin purée
- 1/2 cup orange juice (pulp free)
- 1/4 cup vegetable oil
- 3/4 cup semi sweet chocolate chips
Directions
- Preheat the oven to 350 degrees and line a mini muffin pan with liners and set aside (I had to do two rounds of baking because I only own 1 mini muffin pan and this recipe makes 48 mini muffins).
- In a large mixing bowl whisk together the first 6 ingredients. Once well combined, add in both sugars and whisk together.
- Next, whisk in the remaining ingredients minus the chocolate chips.
- Then, using a large spoon, mix in the chocolate chips.
- Using a tablespoon, scoop the dough into the liners and bake for about 10-12 minutes or until a toothpick inserted comes out clean.
- Remove from the pan from the oven. Carefully (I use a butter knife to help lift the muffins) remove the cupcakes from the pan and allow them to cool on the counter. Store in an airtight container for up to 5 days. Enjoy!