What would Fall be without a few new pumpkin recipes. And mini muffins are the perfectly sized bite.
Chocolate Chip Pumpkin Mini Muffins
Course: DessertCuisine: AmericanServings
12
servingsPrep time
12
minutesCooking time
14
minutesIngredients
1 can Pumpkin (15 ounce)
2 Ripe Bananas
2 cups Gluten Free Rolled Oats
2 Eggs
1/4 cup Pure Maple Syrup
1 teaspoon Pure Vanilla extract
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Ginger
1/4 teaspoon fine grain Sea Salt
1/2 cup Dark Chocolate Chips
Directions
- Preheat oven to 350 degrees.
- Add all ingredients except chocolate chips to food processor and pulse until combined and smooth.
- Stir in chocolate chips.
- Grease mini muffin tin pan.
- Scoop batter into muffin tin. Recipe yielded enough for 24 mini muffins plus a mini loaf.
- Bake at 350 degrees for 16 minutes or until toothpick comes out clean. The mini loaf took closer to 22 minutes.
- Let cool for 5 to 10 minutes and remove muffins from tin.
- Enjoy with your favorite hot beverage.
Notes
- Use a food processor. Do not try to mix in your blender. The dough becomes too thick. I started this in my Vitamix and it couldn’t handle it. Cuisinart to the rescue.
