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Mini Sweet Potato Pies

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Mini Chocolate Pumpkin Muffins are moist, chocolatey, and spiced with warm fall flavors. These bite-sized treats are perfect for breakfast, snacks, or dessert, combining pumpkin puree and cocoa for a rich and cozy flavor profile.

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup mini chocolate chips or chopped chocolate

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease or line a mini muffin pan with paper liners.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a large bowl, combine granulated sugar, brown sugar, eggs, pumpkin puree, oil, and vanilla extract. Mix until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
  5. Fold in the mini chocolate chips or chopped chocolate.
  6. Spoon the batter into prepared mini muffin cups, filling each about ¾ full.
  7. Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling.
  • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Freeze cooled muffins in a freezer-safe bag for up to 2 months.
  • To serve warm, microwave for 10–15 seconds after thawing.
  • Use gluten-free flour or dairy-free chocolate for dietary variations.

Nutrition

Find it online: https://thefamilycooking.com/mini-sweet-potato-pies/