Pumpkin Mini-Muffins

These mini-muffins are just the right size for your little pumpkin. Bake up a batch and they're sure to get gobbled up!

It's a Summer Playdate, Fri., 6/1 @ 9am on NICK

Ingredients

• 1 2/3 cup all-purpose flour
• 1 1/3 cup sugar
• 1 tsp. pumpkin pie spice
• 1 tsp. baking soda
• 3/4 tsp. salt
• 2 large eggs, beaten
• 1 cup pumpkin purée
• 2/3 cup milk
• 1/2 cup vegetable oil (Canola)
• 1/2 cup mini-chocolate chips

Supplies

• Mini-muffin pans
• 36 mini-muffin paper cup liners
• Whisk
• Wire rack for cooling

Directions

1. Step 1

   Preheat the oven to 350°F. Line 36 mini-muffin cups with mini-paper liners.

2. Step 2

   Combine the flour, sugar, pumpkin pie spice, soda, and salt in a large bowl. Whisk until blended. Whisk together the eggs, pumpkin purée, milk, and oil in another bowl. Add the pumpkin mixture to the flour mixture and stir until just blended. Add the mini chips and stir.

3. Step 3

   Spoon the batter into the prepared pans, about 2/3 full. Bake until golden and a toothpick inserted in the center comes out clean, 10 to 12 minutes.

4. Step 4

   Transfer to a wire rack to cool.

Nurtition Facts

• Calories: 97
• Total Fat: 4g
• Saturated Fat: 1g
• Trans Fat: 0g
• Cholesterol: 12mg
• Sodium: 90mg
• Total Carbs: 14g
• Fiber: 1g
• Sugar: 9g
• Protein: 1g