Something that is always a win with my children for snacks are muffins, especially if they are in a mini form. I love mini muffins as well because it is so much easier to pop a few in a bag to take in your purse for when you are out. I also feel like it isn't going to be wasted the same way that a larger muffin tends to be for little ones. My children often start eating a big muffin but seem to lose interest about half way through. That is why mini ones are perfect for your toddlers and kids. They can eat one or two and be able to finish it all in one sitting, sometimes all in one bite too!
Making these muffins also gives me quite the bounty of mini muffins, I always forget how much this recipe makes. The original recipe is meant for normal sized muffins and makes about 2 dozen, when as this recipe makes over 5 dozen mini muffins and one dozen normal sized muffins. You could just make all mini muffins and you would probably get another 3 or 4 dozen out of it.
What I like to do is separate them into some containers and freeze some of them for another day. If I have the time they are also a great little snack or treat to drop off at a friends house for their little ones.
This is also a great recipe to have your children be involved in helping to make, they sure love to help mix the batter, well and sneak a few chocolate chips while they are "helping".
Mini Pumpkin Chocolate Chip Muffins
2 cups of sugar
1 can (15 ounces) of pumpkin puree
1 1/2 cups of vegetable oil
3 cups of flour
2 teaspoons of baking soda
1 teaspoon of baking powder
1 teaspoons of salt
2 teaspoons of cinnamon
1 teaspoon of ground nutmeg
1 teaspoon of ground ginger
2 cups of chocolate chips
Preheat oven to 350F, grab two mini muffin trays and line them with paper liners.
In a large bowl add all the wet ingredients, with a whisk mix it all together till smooth and that there are no lumps.
Add all the dry ingredients, minus the chocolate chips. With a spatula stir in the dry ingredients until just wet. Fold in the chocolate chips.
With a tablespoon measure, or a spoon, spoon in the batter into the prepared muffin liners. Fill them just below the top of the liner.
Place in the oven and bake for 10 minutes or until they are starting to lightly brown and when a tooth pick inserted comes out clean.
Remove from the oven and allow to cool for a few minutes before transferring to a wire rack. When completely cooled store in an airtight containers and keep in your pantry but consume within 4 days. You can keep them in the fridge for longer, or freeze some and they last at least 1 month in the freezer.
With this recipe it is great to swap out a few ingredients. In the past I have swapped out some of the oil for applesauce, all purpose flour for whole wheat, and I have added less sugar. You can look up healthier swaps and play around. For me the fact that it makes so many little muffins is what is great, it helps feed my littles for a while for their beloved snacks.
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