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Mini Pumpkin Chocolate Chip Muffins Recipe

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This recipe for Mini Pumpkin Chocolate Chip Muffins, by , is from The Schulz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Penny Schulz

Category:
Category:

Ingredients:  
Ingredients:  
cup Sliced Blanched Almonds (optional)
1⅔ Cups Flour
1 Cup Brown Sugar
1 T. Pumpkin Pie Spice
1 tsp. Baking Soda
tsp. Baking Powder
tsp. Salt
2 Large Eggs
1 Cup Plain Pumpkin ( a 1# can)
Cup (1 stick) Butter, melted
1 Cup (6 Oz) Mini Chocolate chips


Directions:
Directions:
Preheat oven to 350. Put Almonds on a baking sheet or pir pan and bake about 5 minutes, just until lightly browned; watch carefully so they don't burn. Slide almonds off of baking sheet to cool.

Grease minature muffin tins or line with paper cups. Thoroughly mix flour, sugar, pie spice, baking soda, baking powder, and salt in a large bowl.


Break eggs into another bowl. Add pumpkin and melted butter. Whisk until well blended. Stir in almonds and chocolate chips. Pour over dry ingrdients and fold with a rubber spatula just until dry ingrdients are moistened.


Scoop batter evenly into muffin cups. Bake 11-13 minutes until puffed and springy to the touch in center.
Turn out onto rack to cool.

Number Of Servings:
Number Of Servings:
48 mini muffins
Personal Notes:
Personal Notes:
These have become a fall favorite of mine. These can be made into full size muffins (makes 12), but they are especially fun in small size!

 

 

 

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