This is probably the most requested fall recipe in my house. Pumpkin Chocolate Chip Muffins are delicious, adorably bite-sized, and absolute crowd pleasers. Bonus? These muffins freeze like a dream (I actually prefer eating them frozen), so I make multiple batches at once and store them in the freezer in case of a dessert emergency.
These muffins start with the nut portion of the muffin–the almonds! In a skillet heated over medium heat, toast up some sliced almonds. Watch them carefully, or they’ll burn! Once the nuts are fragrant, remove them immediately from the heat and set aside to cool while you make the batter.
In a separate bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Stir to combine.
Then in the bowl of a stand mixer (you can do this by hand if you want!), dump in some pumpkin puree and two eggs. Beat them together until combined. With the mixer on low, pour in some melted butter. Then slowly add in the dry ingredients.
When the dry ingredients are just combined, remove the bowl from the mixer and dump in the toasted slivered almonds and some mini chocolate chips.
Stir gently to combine and then portion out into mini muffin tins. I used a tablespoon but a mini ice cream scooper would be the best to get each one the same size. Then bake them up and dig in!
As much as I love them room temperature, they taste even better frozen (but that’s just me!). A spectacular treat for after-school snack, dessert, or midnight snack by the light of the fridge.
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- 1/2 cup of raw almonds, slivered or sliced
- 1 2/3 cups of all-purposed flour
- 1 cup of granulated sugar
- 2 teaspoons of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of ground allspice
- 1 teaspoon of baking soda
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1 heaping cup plain pumpkin puree
- 2 eggs
- 1 stick of unsalted butter, melted and cooled
- 1 cup of mini semi-sweet chocolate chips
- Preheat your oven to 350 degrees. Grease 4 mini muffin tins with non-stick cooking spray.
- In a skillet heated over medium heat, toss in the almonds and toast until golden brown.
- In a medium-sized bowl, combine flour, sugar, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer (or if you want to work out your arm muscles, you can mix the batter by hand!), add in pumpkin puree and eggs. Beat together until combined.
- Slowly drizzle in the melted butter. Stir until combined.
- Slowly add in the dry ingredients. Mix until just combined. Remove from stand mixer.
- Fold in toasted almonds and mini chocolate chips. Using a tablespoon or a mini ice cream scoop, portion out the batter into the greased mini muffin tins.
- Bake the muffins for 18-22 minutes, or until a toothpick inserted into the middle of the muffin comes out clean. Cool completely before serving… but they taste even better when frozen!
(1 muffin): 94 calories | 13gm carbohydrates | 1gm fiber | 1gm protein | 5gm fat | 2gm saturated fat | 63mg sodium | 17mg cholesterol | 1mg iron | 12mg calcium
Recipe adapted from Muffins by Elizabeth Alston.