Print

Mini Chocolate Pumpkin Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mini Sweet Potato Pies are rich, creamy individual-sized pies filled with spiced sweet potato filling and baked in a flaky crust. These Southern-inspired treats are perfect for holidays, potlucks, or cozy desserts any time of year.

Ingredients

  • 1 cup mashed sweet potatoes (cooked and peeled)
  • 1 package pie crust (store-bought or homemade, enough for 2 crusts)
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tablespoons unsalted butter, melted
  • 2 large eggs
  • 1/3 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • Optional: whipped cream for topping

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease a muffin tin or mini tart pans.
  2. Roll out the pie crust and cut into circles large enough to fit into each muffin cavity. Gently press the dough into each cup and crimp edges if desired.
  3. In a large bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, melted butter, eggs, evaporated milk, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until smooth.
  4. Spoon filling into crust-lined muffin cups, filling nearly to the top.
  5. Bake for 20–25 minutes or until the filling is set and crust is golden brown.
  6. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  7. Top with whipped cream before serving, if desired.

Notes

  • These pies freeze well—wrap individually and freeze for up to 2 months.
  • You can use canned sweet potatoes, but ensure they are plain and unsweetened.
  • Graham cracker crust can be used as a tasty alternative to traditional pie dough.
  • Best served warm or at room temperature with whipped cream.

Nutrition

Find it online: https://thefamilycooking.com/mini-chocolate-pumpkin-muffins/