I like these muffins for a few reasons…
- They make the whole house smell good when baking.
- They’re good for you! Jam packed with vitamin A and fiber.
- They’re super simple to make. If you like this recipe, you can thank God. He gave it to me!
For this recipe, I used canned pumpkin puree. It is readily available this time of year. Just 2 weeks ago, I saw organic pumpkin puree on sale at Whole Foods for $.99 per can! This is a great time to stock up if you use pumpkin in your recipes throughout the year. The same goes for cranberries!
- Preheat the oven to 400 degrees Fahrenheit.
- Grease a muffin pan with butter or use paper liners.
- In a large mixing bowl, combine the sugar, eggs, and oil. Stir for about 3 minutes using a wooden spoon or an electric mixer.
- Add the pumpkin puree to this mixture and stir for another minute.
- In a separate mixing bowl, combine the flours, baking soda, baking powder, cinnamon, salt, and nutmeg.
- Add the dry mixture to the wet mixture a little bit at a time until fully combined.
- Stir in the chocolate chips and then fill the muffin pan so that each space is about ¾ full.
- Bake for 20-25 minutes. These taste great with a glass of milk and some peanut butter. Makes 24 mini muffins.