I posted this delicious recipe
previously, but want to update it with some new pictures of my slightly modified
Pumpkin Chocolate Chip Mini Muffins. If you click on the old recipe, you will see how the muffins look without adding the chocolate chips to the top as a garnish. They looked fine back then, but they look even more tempting and delicious now, which also makes them taste better, simply by adding the chocolate chips to the top prior to baking.
- 1 can (15 ounces) pumpkin
- 2 cups granulated sugar
- 1 cup water
- 1/2 cup vegetable oil
- 4 eggs
- 2 teaspoons cinnamon
- 1 1/2 teaspoons salt
- 1 teaspoon vanilla
- 2 teaspoons baking soda
- 3 1/2 cups all-purpose flour
- 12 ounces miniature semisweet chocolate morsels
- about 1/2 cup regular sized semisweet chocolate chips, to garnish
Mix everything together in this order, blending as you go, then scoop batter into a mini muffin pan. I prefer to use silicon flexible trays, which are non-stick, and create the best baking results. Use a heaping, medium-sized stainless steel scoop. Bake at 375 degrees F for about 20 minutes. Cool for five or ten minutes in the muffin tray, then pop them out and allow them to cool completely on a cooling rack. Makes about 60. Eet smaakelijk!
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