Mini Chocolate Chip Pumpkin Muffins
Super simple, moist, and yummy with only 3 ingredients plus cooking spray! I use Duncan Hines Signature® spice cake mix and Libby’s® 100% pure pumpkin. Be sure to use mini chocolate chips as the regular size overpower the small muffins. Enjoy!
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 325 degrees F (165 degrees C). Spray 12 nonstick muffin cups with cooking spray.
Step: 2
Mix spice cake with pumpkin in a bowl with an electric mixer until batter is thick and smooth; stir miniature chocolate chips into batter. Scoop batter into prepared muffin cups.
Step: 3
Bake in the preheated oven until lightly golden brown and a toothpick inserted into the center of a muffin comes out clean or with moist crumbs, about 15 minutes. Let muffins rest for about 3 minutes to set before removing from pan to finish cooling on a wire rack. Store in a covered container.
NUTRITION FACT
Per Serving: 264 calories; protein 3.6g; carbohydrates 43.3g; fat 9.7g; sodium 377.1mg.
The quality of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.
