Ingredients:

  • 1 cup (245g) pumpkin purée
  • 1/2 cup (115g) melted butter
  • 1/2 cup (100g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) milk
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (4g) baking soda
  • 1/2 tsp (2g) salt
  • 1 tbsp (6g) pumpkin pie spice
  • 1/2 cup (85g) mini semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk the pumpkin purée, melted butter, brown sugar, egg, vanilla, and milk. Whisk until the sugar has mostly dissolved and the batter is smooth.
  3. Sift the flour, baking soda, salt, and pumpkin pie spice directly into the wet mixture.
  4. Using a rubber spatula, gently fold the dry ingredients into the wet mixture. Stop mixing the moment you no longer see streaks of white flour Note: over mixing makes the muffins tough.
  5. Gently fold in the mini chocolate chips with two final folds.
  6. Fill each mini muffin cup about 3/4 full. This is the trick for a domed top.
  7. Bake for 12–15 minutes.
  8. Use a toothpick to check for doneness. It should come out clean or a few moist crumbs, but no raw batter.