After a few weeks of weather going from summer like temperatures to winter temperatures, we have finally settled on fall.   Every time I think of fall I think of apples and pumpkins. I am definitely not the person who loves pumpkin everything. However, pumpkin items here and there are okay, especially with chocolate. I do not think there is anything that I wouldn’t pair with chocolate, except maybe peanut butter. I will save my hatred for peanut butter to another post.

These mini pumpkin chocolate chip muffins are so easy to make. It does not even require a mixer. I used a fork, spatula, and a large bowl. These can be easily whipped up for when company decides to come over for brunch or a football game.

Mini pumpkin chocolate chip muffins
Adapted from Food.com
Makes about 48 mini muffins

Ingredients:

4 eggs
½ cup packed brown sugar
½ cup white sugar
1 tsp. vanilla extract
1 (15 oz) can pumpkin
1 cup vegetable oil
¼ cup Greek yogurt
3 cups flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
½ tsp. all spice
½ tsp. nutmeg
1 tsp. salt
10- 12 oz dark chocolate chips

Preheat oven to 400F. Place paper liners into mini muffin tins. In a small bowl, combine the flour, baking soda, baking powder, cinnamon, all spice, nutmeg, and salt.   In a large bowl, mix/beat eggs, sugars, vanilla extract, pumpkin, oil, and Greek yogurt. Mix the contents of the small bowl into the large bowl. Mix only until combined. There may be streaks left if you over stir. Pour chocolate chips into the mixture, again three to five strokes, max. Using a cookie scoop (medium), scoop mixture and place one scoop into each cavity. Bake for 10-12 minutes. Cool in muffin tin for 5 minutes. Take muffins out of tin and place each mini-muffin on a cooling rack.