Phenomenal Phoods

Pumpkin Chocolate Chip Mini Muffins

Ingredients:

• 1 1/3 cups all-purpose flour
• 3/4 cup sugar
• 1/2 cup old fashioned rolled oats
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 egg
• 1/2 cup salted butter, melted
• 1 (15 ounce) can plain pumpkin puree (NOT pumpkin pie filling)
• 1 (12 ounce) bag semisweet chocolate chips

Instructions:

1. Preheat oven to 375 degrees F. and line a 2 muffin tins with 18 muffin papers.
2. Whisk together the flour, sugar, oats, baking powder, salt, cinnamon, ginger, cloves and nutmeg until combined. Set aside.
3. Whisk together the egg, melted butter and pumpkin until combined.
4. Add wet ingredients to dry ingredients, stirring just until combined.
5. Fold in the chocolate chips. If you like the look of the chocolate chips on top, save about 1/2 cup to sprinkle on top of the muffins.
6. Scoop the muffin batter into the mini muffin trays to fill about 2/3 of the way. Sprinkle the tops with the remaining chocolate chips, if you saved any.
7. Bake at 375 degrees F. for 15-18 minutes or until a toothpick comes out clean. Check a few places with your toothpick as you might go through a chocolate chip.