These Mini Pumpkin Chocolate Chip Muffins are made using just one bowl and they are perfect for snacking! This recipe makes about 48 mini muffins and they can easily be stored in the refrigerator, or frozen for later. Pumpkin puree is loaded with nutrients, making these pumpkin muffins a healthier choice for you and your kids.
I know it’s a little early for pumpkin recipes, but I’ve been making these Mini Pumpkin Chocolate Chip Muffins since school started and my kids are loving them! Pumpkin puree is sold all year round and it happens to be packed with vitamins and minerals, such as vitamin A, zinc and magnesium, just to name a few. These healthier mini muffins are made in just one bowl and only bake for about 20 minutes!
Why You’ll Love These Mini Pumpkin Muffins!
Kids love them – I know it’s no secret that most kids love muffins, but these pumpkin muffins have a few things going for them! They’re mini, so kids can easily grab them and eat them in one or two bites. I love having them on hand for breakfast, snacks or an even late night treats.
Great for healthier snacks – These muffins do contain chocolate chips, coconut sugar and maple syrup, but they also have all the health benefits that the pumpkin puree adds! Pumpkin puree is high in vitamin A, vitamin C, zinc and magnesium, among many other things.
Easy to make – I love this easy muffin recipe because only need one bowl and no electric mixer is required! The batter comes together easily and cleanup isn’t bad either.
Pumpkin Chocolate Chip Muffin Recipe Ingredients
Pumpkin Puree – This recipe uses one whole can of pumpkin puree. You just want to make sure you grab the puree and not the pumpkin pie filling. Homemade pumpkin puree can also be used!
Eggs – I used two large eggs in these muffins. They add protein and help with the texture of the muffins. I have made this recipe using a vegan egg substitute and it did work well, although the texture is a little bit less firm.
Oil – I’ve made this recipe using canola oil and coconut oil. You just want an oil that is liquid at room temperature and that won’t add too much flavor to the muffins. If using coconut oil, just make sure to use the refined coconut oil so there isn’t a strong taste.
Sweetener – These pumpkin muffins are sweetened with pure maple syrup and coconut sugar. You could also use brown sugar and honey as substitutes.
Flour – You can make this recipe using all purpose flour, whole wheat flour or a combination of both. I have also had luck using a good quality all purpose gluten free flour mix.
Chocolate Chips – I used mini chocolate chips since the muffins themselves are mini. You can use whatever kind of chocolate chips you like. They can even be omitted if you prefer.
How To Make Easy Mini Pumpkin Muffins
Pre-heat oven to 350 degrees F and grease a mini muffin pan. To a large bowl, add the pumpkin puree, milk, eggs, oil, maple syrup, coconut sugar and vanilla extract. Use a large whisk to mix batter together well.
Next, add in the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Use a large spoon, or spatula, to mix the batter well, until it is all mixed together and there are no big lumps.
Use a tablespoon scoop, or small spoon, to scoop the batter into the mini muffin pan. You should get about 48 mini muffins with this recipe. Bake muffins until firm to the touch and an inserted toothpick comes out clean, about 20 minutes.
Remove muffins from the oven and let cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Recipe Frequently Asked Questions
Are these muffins vegan? No. I do use vegan almond milk in the recipe, but there are real eggs used as well. You can make this recipe vegan by using a vegan egg substitute if you wish though.
Is this recipe gluten free? No, I used regular all purpose flour for these muffins, but you can easily just swap in an all purpose GF flour mix if needed.
How many muffins does this recipe make? This recipe makes 48 mini muffins. I usually give my kids about 4 at a time, so you should get about 12 servings. This recipe can also be made using a regular sized muffin pan or even a loaf pan.
How should these muffins be stored? Store in an air-tight container, either at room temperature or in the refrigerator. They will stay good longer if stored in the refrigerator. They should last about 5 days.
Are they freezer friendly? Yes, these pumpkin muffins are great for the freezer. Allow them to cool completely before storing them in an air-tight container in the freezer and thaw as needed. They should last for about 3 months.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
These Mini Pumpkin Chocolate Chip Muffins are made using just one bowl and they are perfect for snacking! This recipe makes about 48 mini muffins and they can easily be stored in the refrigerator, or frozen for later. Pumpkin puree is loaded with nutrients, making these pumpkin muffins a healthier choice for you and your kids.
Ingredients
1 (15 oz) can pure pumpkin puree
1/2 cup canola oil, or melted coconut oil, use refined if you don’t want it to taste like coconut
2 large eggs
1 teaspoon vanilla extract
1/2 cup coconut sugar
1/2 cup unsweetened almond milk
1/4 cup pure maple syrup
2 cups flour (I like to use one cup whole wheat, one cup all purpose)*
2 teaspoons ground cinnamon
1/2 teaspoons ground nutmeg
1/2 teaspoons ground cloves
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup mini chocolate chips
Instructions
Pre-heat oven to 350 degrees F and grease a mini muffin pan. To a large bowl, add the pumpkin puree, milk, eggs, oil, maple syrup, coconut sugar and vanilla extract. Use a large whisk to mix batter together well.
Next, add in the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Use a large spoon, or spatula, to mix the batter well, until it is all mixed together and there are no big lumps.
Use a tablespoon scoop, or small spoon, to scoop the batter into the mini muffin pan. You should get about 48 mini muffins with this recipe. Bake muffins until firm to the touch and an inserted toothpick comes out clean, about 20 minutes.
Remove muffins from the oven and let cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
See frequently asked question section for information on how best to store/freeze these pumpkin muffins.
Notes
*I measure the flour in this recipe by just scooping the measuring cup into the flour bag and then leveling it off.
You can use a regular sized muffin pan for this recipe. You will want to adjust cooking time to about 30 minutes and you should get about 12 large muffins
This recipe can also be made into a loaf by using a loaf pan and baking for about 55 minutes.
These Rice and Bean Fajita Quesadillas are flavorful and easy to make. They’re cheesy, hearty, and filled with vegetables. The fajita filling can be prepared in advance, and it only takes about 10 minutes to cook the quesadillas. Serve them with your favorite toppings and enjoy for lunch or dinner.
Cheese quesadillas are really easy to make, and I enjoy them as quick snacks. But when it comes to quesadillas for lunch or dinner, I like them to have a little more substance to them. These Rice and Bean Fajita Quesadillas are packed with rice, black beans, and seasoned fajita peppers and onions. They’re filling, packed with protein, and great for any meal. Enjoy these quesadillas with your favorite toppings and tortilla chips.
Why You’ll Love This Filling Quesadilla Recipe
Packed with flavor – These fajita quesadillas get much of their flavor from the onions and peppers. I like to cook them all together in a frying pan until they’re sizzling and browned, just like at a restaurant. Cooking them down until they’re caramelized adds delicious flavor to this recipe.
Easy to make – This recipe may have a few more steps than a regular cheese quesadilla, but it’s all easy. Once you mix the fajita veggies with the rice and beans, you add them to the tortilla with some shredded cheese, and then the hot frying pan does the rest of the work. You can also make these quesadillas in the oven if you wish.
Great family meal – You may not think of a quesadilla as a full meal, but these fajita rice and bean quesadillas are really filling. I like to serve them with a side of chips and dip, along with my favorite quesadilla toppings (lettuce, salsa, sour cream, guacamole). You can make cheese quesadillas for kids, and chicken or beef can easily be added for any meat eaters.
Why Your Body Will Love These Hearty Quesadillas
Heart Health – Black beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can significantly reduce the chances of a stroke or heart attack.
Digestive Health – Black beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system.
Immune Health – Bell peppers are high in Vitamin C, essential for keeping your immune system healthy and fighting off sickness. Vitamin C is also very beneficial in healing wounds and collagen production. Bell peppers are high in antioxidants, which also help protect the immune system. Antioxidants are molecules that can neutralize harmful free radicals, which otherwise can damage cells and tissues in our bodies.
Rice and Bean Fajita Quesadilla Recipe Ingredients
Peppers and Onion – Pepper and onion make up the fajita part of these quesadillas. I like to cook a variety of bell peppers, yellow onion, and spices together in a pan until they’re softened and beginning to brown. I have seen a few frozen fajita pepper and onion veggie mixes that may make this recipe a little easier. You can also buy packaged fajita seasoning instead of making your own.
Black Beans – I like to use black beans in this recipe, but pinto beans will also work well. Beans add extra protein and fiber to these quesadillas, helping them be more filling.
Rice – I use cooked white rice for this recipe. Brown rice, quinoa, or cauliflower rice can also be used, though. You can omit the rice if you prefer.
Cheese – Any cheese can be used for these quesadillas. I usually use shredded Colby Jack, but you can also use pepper Jack or quesadilla cheese, which is made specifically for melting in quesadillas. Dairy-free cheese can also be used.
Tortillas – I use large burrito-sized flour tortillas for my quesadillas; you can make yours smaller if you like. Corn tortillas can also be used to make them gluten-free.
How To Make Vegetarian Fajita Quesadillas
Heat a large pan over medium heat and add the oil. Once hot, add the peppers, onions, and a pinch of salt. Mix and allow peppers and onions to cook until they are softened and starting to caramelize, about 5-7 minutes, stirring every so often to prevent burning.
Next, add the rice, beans, and fajita seasoning to the skillet and mix again until all ingredients are combined and the rice and beans are heated through. You can add a little extra oil, if needed.
Assemble your quesadillas: Lay a large tortilla flat and sprinkle about 1/4 cup shredded cheese onto just half of the tortilla. Top with about 1/3 cup of the fajita bean and rice mixture, and then another sprinkle of shredded cheese. Fold over the other side of the tortilla and press down.
Heat a large pan over medium heat and add butter, oil, or cooking spray. Place the quesadilla into the pan and cook for about 3-4 minutes on each side, until the cheese is melted and the tortilla is crispy. Repeat with the remaining ingredients and enjoy fajita quesadillas with your favorite toppings.
Recipe Frequently Asked Questions
Make this recipe gluten-free by using gluten-free tortillas or corn tortillas.
Make this recipe vegan by using a meltable, shredded vegan cheese.
How should these quesadillas be served? You can eat them alone, or top with your favorite toppings and add a side of chips and dip for a more rounded meal.
Can quesadillas be cooked in the oven? Yes, they can easily be cooked in the oven. Just lay them flat on a large sheet pan and bake at 400 degrees F. for about 10-15 minutes.
How long do leftovers last? If stored in an airtight container in the refrigerator, they should last about 4-5 days. They can be reheated in the oven, frying pan, or microwave.
Are quesadillas freezer-friendly? Yes, but they may not hold up the best in the freezer. I suggest assembling the quesadillas just until you’re about to cook them, wrapping them tightly in plastic wrap, and placing them in an airtight freezer bag. I have found it works best to reheat the frozen quesadillas in the oven.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
These Rice and Bean Fajita Quesadillas are packed with flavor and easy to make. They’re cheesy, hearty and filled with vegetables. The fajita filling can be prepared ahead of time and then it only takes about 10 minutes to cook the quesadillas. Serve with your favorite toppings and enjoy for lunch or dinner.
Ingredients
1 tablespoon olive oil, or oil of choice
2 medium sized bell peppers, diced (whatever colors you prefer)
1/2 yellow onion, diced
1 cup cooked rice
1 (15 oz) can black beans, drained and rinsed
6–8 large flour tortillas
2 cups shredded cheese
Fajita Seasoning
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
Instructions
Heat a large pan over medium heat and add in the oil. Once hot, add in the peppers, onions an a pinch of salt. Mix together and allow peppers and onions to cook until they are softened and starting to caramelize, about 5-7 minutes, stirring every so often to prevent burning.
Next, add the rice, beans and fajita seasoning into the skillet and mix again until all ingredients are combined and the rice and beans are heated through. You can add a little extra oil in, if needed.
Assemble your quesadillas: lay large tortilla flat and sprinkle about 1/4 cup shredded cheese onto just half of the tortilla. Top with about 1/3 cup of the fajita bean and rice mixture and then top with another sprinkle of shredded cheese. Fold over the other side of the tortilla and press down.
Heat a large pan over medium heat and add butter, oil or cooking spray. Place quesadilla into the pan and cook for about 3-4 minutes on each side, until cheese is melted and tortilla is crispy. Repeat with the remaining ingredients and enjoy fajita quesadillas with your favorite toppings.
Notes
Quesadilla can also be cooked on a large sheet pan in the oven.
Prep Time: 15 mins
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