So over the weekend I saw this girl post a picture on instagram of mini muffins which led me straight to Amazon… {isn’t Instagram where most random purchases come from nowadays?!} Anyway, I was a little tired of finding half eaten muffins around my house, so I thought it would be the perfect addition to my cooking arsenal … and I was right! My kids kept talking about how “cute” our muffins were so I am calling it a win. I did find that I eat a heck of a lot more with them being so small (everything in “mini” form just doesn’t make you feel as guilty for some reason) So eat up, you will love these muffins! Mini or not.. both cooking instructions will be linked below.
Get your own cute little muffin tin here… So far we have filled then with our favorite pumpkin muffins and our favorite banana bread muffins too. They can totally be made normal sized too. Both recipes will be posted below.
There is a trick to making perfect muffins though! I use a small cookie scoop found here. I fill them about 3/4 of the way full and then bake them at 375° for 9-10 minutes. I stick a toothpick in at the end to make sure they are done. It is awesome having them done so quickly!
If you want to make them regular sized, feel free to use normal cupcake liners or tulip ones (as shown), silicone cupcake pans or a regular cupcake pan. I use a this big cookie scoop to fill each cavity! These need to be cooked at 350° for 25-30 minutes.
A big thank you to my friend Rebekah for sharing her recipe with me!
Perfect Gluten & Dairy Free Pumpkin Chocolate Chip Muffins
Ingredients
- 3 eggs
- 1 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 cup pumkin puree
- 1/3 cup avocado oil
- 1 1/2 cups gluten free flour (I use Namaste brand or King Arthur)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger (I always forget to use that and they still turn out!)
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon all spice
- 1/4 teaspoon pumpkin pie spice
- 1 cup semi sweet chocolate chips (I use Kirkland brand – they're dairy free) or Enjoy Life brand
Instructions
- Preheat oven to 350° for regular sized muffins. 375° for mini muffins. Place parchment paper muffin cups or traditional muffin holders in a cupcake pan. I use these liners for mini and these ones for regular sized.
- Beat together eggs, sugars and vanilla until well combined.
- Add in the pumpkin puree and oil. Beat until combined.
- Next add in all the dry ingredients (flour, baking soda, baking powder, cinnamon, ginger, salt, nutmeg, all spice and pumpkin pie spice) and stick until combined. If using chocolate chips, add and mix in at the end.
- Spoon batter into lined muffin/cupcake pan. I use either this cookie scoop for big muffins or this one for mini muffins. Fill each liner about 3/4 of the way full.
- For mini muffins, cook 375* for 9-10 minutes. For regular size, cook 350* for 25-30 minutes, or until a toothpick comes out clean.
- Remove from oven and cool.
