Harvest time is, by far, hands down, my FAVORITE time of the year.
I LOVE EVERYTHING ABOUT IT – THE WEATHER, cool and crisp – you can be comfy in a sweatshirt and jeans, THE COLORS, reds, oranges and yellows – everything is SO beautiful, and THE FOOD, chili time, apples everywhere and pumpkin anything!!
Finding and buying my first pumpkin of the season may have jump started this excitement, but I was already in the mood since I have made these delicious mini muffins a few times in the past month.
So, if you are like me and may have a canned pumpkin stockpile from last year, then you can make these tomorrow, if not, when you can find canned pumpkin at your local store – grab it, run home and make these right away.
I found this recipe last year on this great site and I am warning you now, once you share them with your children, they may disappear in a matter of minutes!
Recipe from Kittencal’s Kitchen
1 3/4 cups FLOUR
1/2 cup WHITE SUGAR
1/2 cup BROWN SUGAR, packed
1 teaspoon GROUND CINNAMON
1/2 teaspoon GROUND GINGER
1/2 teaspoon GROUND NUTMEG
Pinch of GROUND CLOVES (optional)
1 teaspoon BAKING SODA
1/4 teaspoon BAKING POWDER
1/2 teaspoon SALT
2 teaspoons VANILLA
1/2 cup BUTTER, MELTED
1 cup CANNED PUMPKIN PUREE
1/2 cup MINI SEMI-SWEET CHOCOLATE CHIPS
Preheat oven to 350 degrees.
Grease mini muffin pans.
In a medium bowl, sift first 10 ingredients.
In another bowl, whisk eggs, vanilla and melted butter until well blended; mix in pumpkin puree until combined.
Mix in the dry ingredients to the pumpkin mixture until blended.
Stir in chocolate chips.
Spoon batter into muffin tins, filling about 3/4 full.
Bake for about 10 minutes or until muffins test done.
Makes 48-50 mini muffins.