Indulge your senses with the irresistible delight of Triple Chocolate Pumpkin Mini Muffins! These bite-sized treats are the perfect fusion of rich chocolate and warm pumpkin spice, making them an ideal snack for any occasion. Whether you're looking to impress guests at a gathering or simply satisfy your own sweet tooth, these mini muffins are sure to be a hit. With just 35 minutes from prep to plate, you'll be savoring these decadent morsels in no time. Ready to elevate your baking game? Let’s dive into this scrumptious recipe that will leave everyone craving more!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 muffins
Ingredients
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup milk chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease it with non-stick spray to prevent sticking.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix well until the sugars are fully incorporated into the pumpkin puree.
- Add the eggs to the mixture one at a time, beating well after each addition until the mixture is smooth and creamy.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This will help to evenly distribute the dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the chocolate chips, white chocolate chips, and milk chocolate chips, ensuring they are evenly distributed throughout the batter.
- Using a spoon or a small ice cream scoop, fill each mini muffin cup about two-thirds full with the batter. This will allow room for the muffins to rise without overflowing.
- Place the muffin tin in the preheated oven and bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your delicious Triple Chocolate Pumpkin Mini Muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days.
Tips
- Use Fresh Pumpkin Puree: For the best flavor, consider using homemade pumpkin puree instead of canned. Simply roast a fresh pumpkin and blend it until smooth for a richer taste.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins, so a few lumps are perfectly fine!
- Check for Doneness: Ovens can vary, so start checking your muffins at the 15-minute mark. Insert a toothpick into the center; if it comes out clean, they’re ready to come out!
- Add Extra Chocolate: For an even more decadent treat, sprinkle some additional chocolate chips on top before baking. This will give your muffins a beautiful, melty chocolate finish.
- Store Properly: Keep your muffins in an airtight container at room temperature for up to three days, or freeze them for longer storage. They make for a quick and delicious snack anytime!
Nutrition Facts
Calories: 140kcal
Carbohydrates: 18g
Protein: 2g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 20mg
