Pumpkin Mini Chocolate Chip Muffins

Ingredients:

• 1.5 cups premium flour
• 0.5 tbsp. chocolate in mini granules
• 1 teaspoon baking powder
• 0.5 tsp fine salt
• 1/4 tsp ground cinnamon
• 1/4 teaspoon of baking soda
• 1 cup pumpkin puree
• 2/3 cup light brown sugar
• 110 g unsalted butter, melted
• 1/3 cup sour cream
• 1 tsp vanilla extract
• 1 large egg
• Special equipment: 2 metal 24-cup mini-muffin pans

Preparation:

1. Preheat oven to 350°F (175°C). Spray 2 mini-muffin pans with cooking spray.
2. In a medium bowl, whisk together the flour, chocolate chips, baking powder, salt, cinnamon, and baking soda. In a larger bowl, combine the pumpkin puree, sugar, butter, sour cream, vanilla extract, and egg. Fold the flour mixture into the pumpkin mixture and knead until the dough forms a few small lumps.
3. Fill each cup of the prepared pan with 1 heaping tablespoon of batter. Bake until the cupcakes pull away from the sides of the pan and a toothpick inserted into the center comes out clean, 12-16 minutes. Transfer the cupcakes to a wire rack to cool. Serve warm or at room temperature.
   
   

   Note

   
   When measuring flour, spoon it into a measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.