Whole Wheat Mini Pumpkin Muffins | Recipe Cart
Whole Wheat Mini Pumpkin Muffins with brown sugar, pumpkin puree, and mini chocolate chips. Perfect for fall and easy to make in 35 minutes! 🎃ienie
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Cooking tools:
- Muffin tin
- Oven
- Kitchen scale
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Toothpick
- Cooling rack
- Pastry brush
- Cupcake liner
- Nonstick cooking spray
- Microwave
- Saucepan
Ingredients
- 1 and 3/4 cups (220g) whole wheat flour* (spoon & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice*
- 2 large eggs, at room temperature
- 1/2 cup (95g) lightly packed brown sugar
- 1 cup (228g) pumpkin puree (not pumpkin pie filling)
- 1/3 cup (72g) unsalted butter, melted and slightly cooled*
- 1 teaspoon pure vanilla extract
- 1/3 cup (80ml) milk (I use almond milk; any milk is OK)
- 1/2 cup (90g) mini chocolate chips*
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