Mini Pumpkin Muffins

 

We are HUGE muffin fans at my house; they are our breakfast-go-to most of the time.  I usually make big batches and freeze some for future breakfasts. This week my 4-year-old daughter was "snack leader" at preschool, so I made some cute, tiny and healthy muffins.  I may have sent along 20 bags of Scarecrow Crunch (see 11/7/13 post for recipe) too...I mostly always over-do it on "snack day"! Best of all, there were plenty of muffins left over for us, too! They are moist, a little chocolate-y and just the right size to pop in your mouth - yay!

The Best Mini Pumpkin Muffins 
adapted from Smitten Kitchen

1 cup canned pumpkin
1 cup sugar
1/3 cup vegetable oil (I used safflower)
2 large eggs
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
a dash salt
1 1/2 cups flour
1/2 cup (or so) mini chocolate chips

Preheat oven to 350 degrees and grease the cups of a mini muffin tin VERY WELL.  In a large bowl, combine pumpkin, sugar, oil, eggs, spice, baking soda and salt.  Add flour and stir until just smooth. Carefully fold in chocolate chips.  Divide batter among greased muffin cups, filling each just a bit more than 3/4 full.  Bake for 10-14 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool and eat right away or store in an airtight container and keep refrigerated.  Enjoy!