Muffins. My favorite thing to have with coffee.

And since pumpkin is totally in right now, I thought it was time to have a pumpkin recipe on the blog, and you can’t go wrong with adding in some mini chocolate chips!

Mini muffins are the cutest thing ever. And I can eat lots and lots without feeling (too) guilty. Yum!

Mini Pumpkin-Chocolate Chip Muffins

recipe adapted from Recipe Girl

Ingredients:

• 2 & 1/4 cups whole wheat pastry flour
• 1 & 1/2 tsp baking soda
• 1 & 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup brown sugar
• 1 & 1/2 tsp pumpkin pie spice
• 2 large eggs
• 1 cup pure canned pumpkin
• 1/2 cup unsweetened applesauce
• 2 T coconut oil- melted and cooled
• 1 & 1/2 tsp vanilla extract
• 1 cup mini chocolate chips

Directions:

1. Preheat oven to 350 degrees. Line a mini muffin pan with baking cups or spray with non-stick spray.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, brown sugar, and pumpkin pie spice.
3. In a large bowl, whisk together the eggs, pumpkin, applesauce, coconut oil, and vanilla. Stir in the dry ingredients, and mix. Gently fold in chocolate chips.
4. Use a tablespoon as a scoop, and fill the muffin pan with the dough. Bake for 16-20 minutes or until done. Turn onto a wire rack and let cool completely.
5. Enjoy!

– Jill

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Umm… so, these are amazing. Really, really tasty. We love pancakes in this house, but when you have to make pancakes for 6 people and those people will eat as many pancakes as they have fingers, making them doesn’t always sound that fun. So, I came across this recipe for pancake muffins, and knew right away that we had to try them out.

These Pancake Muffins were a giant hit. And it wasn’t just because I threw in some chocolate chips. Okay, maybe it was. Chocolate makes everything better.

I should mention these do taste like a pancake in muffin form. And I made them mini because anything small is so cute. Plus, I feel better eating three or four of something smaller, than eating even one normal-sized muffin.

Mini Whole Wheat Pancake Muffins

recipe slightly adapted from Baked Bree

Ingredients:

• 1 cup whole wheat pastry flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 T sugar
• 2/3 cup buttermilk
• 1 egg
• 2 T pure maple syrup
• 2 T butter, melted
• 1 tsp vanilla extract
• 1/4-1/2 cup chocolate chips (sometimes I do a 1/4, sometimes I do 1/2 depending on how chocolatey I want things)

Directions:

1. Preheat oven to 350 degrees. Grease a mini muffin pan and set aside.
2. In a large bowl, whisk together your flour, baking powder, baking soda, cinnamon, salt, and sugar.
3. In a small bowl, whisk together your buttermilk, egg, maple syrup, butter, and vanilla extract.
4. Pour your wet ingredients into your dry ingredients and mix until well-combined. Mix in your chocolate chips.
5. Put about a tablespoon of muffin batter into each mini muffin cup. I usually get around 18-24 muffins depending on how much I fill them.
6. Bake 15-17 minutes or until muffins are golden brown, and spring back when lightly touched.
7. Enjoy!!

– the Jilb

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Apples and muffins! The perfect fall treat. Or breakfast. Or afternoon snack. Really you can eat these little babies any time of day.

I had some apples that I really needed to use up. I could do apple crisp, but honestly, I was getting kind of sick of that. So, I found, I think the next best thing (besides apple pie, of course): mini cinnamon & sugar apple muffins. These are sweet, and a little bit tangy, and you get a taste of apple in each bite, which is wonderful!

Mini Cinnamon & Sugar Apple Muffins

recipe adapted from Baked By Jen

Ingredients:

• 1/8 cup brown sugar
• 1/8 cup granulated sugar
• 1 1/2 cups flour
• 1 3/4 tsp baking powder
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/3 cup cold butter, cut into small pieces
• 1 egg
• 1/4 cup milk
• 1 1/2 cups of apples, peeled, cored, and bite sized

• 1/4 cup butter, melted
• 1/3 cup granulated sugar
• 1 tsp cinnamon

Directions:

1. Preheat oven to 350. Grease mini muffin pan. Set aside.
2. Mix sugars, flour, baking powder, nutmeg, and salt until combined. Add in cold butter with a pastry cutter, and work until you get a coarse crumbly dough.
3. In another bowl, beat your egg. Add milk, and chopped apples. Add apple mixture to flour mixture until just mixed. Be careful not to over mix it.
4. Place a tablespoon of each batter into mold in pan. Bake for 15-18 minutes or until golden brown.
5. Dunk muffin into butter and then cinnamon/sugar mix. You can do the whole muffin or just the tops like I did. Eat immediately!

These muffins were really yummy, and I will definitely make them again, especially since we always seem to have apples on hand.

– the Jilb

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