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 flavorful Chipotle Black Beans are easy to make and can be used in many different ways. The chipotle peppers give these protein-packed black beans a spicy kick that really takes them to the next level. This freezer-friendly recipe can be enjoyed with rice, tortillas, or salads. Make a big batch today to have on hand all week long.
Beans are a huge part of my diet because they’re packed with protein and go so well in many different recipes. These Chipotle Black Beans are one of my favorite ways to prepare them. The chipotle peppers add a spicy kick and make these beans perfect for tacos, burritos, and so much more!
Why You’ll Love This Flavorful Black Bean Recipe
Easy to make – I use canned black beans for this recipe, so it comes together quickly, and you only need a handful of other ingredients you may already have. If you don’t already have the spices in your pantry, you can buy a packet of chili seasoning and add 3-4 teaspoons of it.
Versatile – These spicy black beans make a great side dish and are great with rice, tortilla chips, tacos, burritos, and salads. They can be enjoyed as a main dish or side.
Freezer friendly – I’m starting to stock up my freezer with healthy, protein-packed foods that can easily be thawed and used in various recipes. These black beans freeze well in bulk and in single-serving portions.
Why Your Body Will Love These Black Beans
Blood Sugar Regulation – Black beans are high in fiber and protein, giving them a low glycemic index. This means they digest slowly and don’t cause blood sugar levels to spike or rise too quickly. This makes black beans a healthy choice for people with diabetes who need to control their blood sugar levels more. They also keep you feeling full for a longer period of time since they digest slowly.
Heart Health – Beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can greatly reduce the chances of a stroke or heart attack.
Digestive Health – 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.
Chipotle Black Bean Recipe Ingredients
Black Beans – I use canned black beans for this recipe, but homemade ones can easily be swapped. I don’t like my chipotle black beans to be too liquidy, so I drain off most of the extra liquid from the can before adding the beans into the pot.
Chipotle Peppers – Chipotle peppers are jalapeno peppers that have been dried and smoked. They’re spicy and usually come packed in adobo sauce or dried. I like to use both the chipotle peppers and the adobo sauce for this recipe. I really enjoy the flavor of the La Costena brand (pictured above).
Canned Tomatoes – I like to use fire-roasted canned tomatoes because they add so much extra flavor. For this recipe, I prefer the tomatoes to be chopped into small pieces, so I like to drain out most of the canned tomato liquid and then chop up the tomatoes before adding them in. That step is totally optional, though.
Onion & Garlic – Fresh onion and garlic add lots of flavor to these beans and will make your kitchen smell amazing while cooking them. They create a nice flavor base that all the other ingredients build on.
Jalapeno – I wanted to add some fresh jalapenos into this recipe since chipotle peppers are dried jalapenos. They add extra heat, so you can leave them out if you prefer.
Spices – These black beans are flavored with cumin, paprika, garlic powder, onion powder, and a pinch of cinnamon.
How To Make Spicy Chipotle Black Beans
Heat a large pan over medium heat and add 2 teaspoons olive oil and the diced onions, with a small pinch of salt. Cook onions until softened, 2 minutes. Next, add in the garlic and diced jalapeno and cook for another minute until the garlic is fragrant.
Add in the black beans, canned tomatoes, chopped chipotle peppers, spices, salt and pepper. Mix everything together and let the beans cook until they’re starting to simmer, stirring every minute or two. Use a potato masher or large fork to mash about half of the beans or until the desired texture is reached. Cook black beans for a minute or two more, until they’re slightly thickened, and then turn off the heat. Squeeze in some fresh lime juice and season with extra salt as needed.
Enjoy Chipotle Black Beans on their own or with rice. They can be added to tacos, burritos, nachos, and salads.
Recipe Frequently Asked Questions
This recipe is already both vegan and gluten-free.
Are these beans spicy? You can make these chipotle black beans as mild or spicy as you like. Add 2-3 chipotle peppers if you want them mild and 4-5 if you want spicy beans.
How should these beans be enjoyed? These chipotle beans can be used in many different ways, including on nachos, tacos, burritos, burrito bowls, with rice, or as a side dish.
How long do these beans last? If stored in an air-tight container in the refrigerator, they should last for about five days.
What is the best way to freeze these beans? I like to portion them out into 1-cup servings for the freezer to grab what I need to defrost. They can be frozen in a large container in bulk as well. Freeze for up to three months. Defrost in the refrigerator, on the kitchen counter, or in the microwave.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
These flavorful Chipotle Black Beans are easy to make and can be used in so many different ways. The chipotle peppers give these protein packed black beans a spicy kick that really takes them to the next level. This recipe is freezer friendly and can be enjoyed with rice, tortillas or in salads. Make a big batch today to have them on hand all week long.
Ingredients
2 teaspoons extra virgin olive oil
1/2 cup diced onion, I used white but any color will work
1–2 tablespoons diced fresh jalapeno, depending on how much heat you want
2–3 cloves garlic, minced
3 (15 oz) cans black beans, drained*
1/3 cup chopped chipotle peppers with adobo sauce, or more if you want more heat
1 (14.5 oz) can fire roasted tomatoes, I like to drain all the liquid out and then chop up the diced tomatoes into even smaller pieces (as pictured above)
2 1/2 teaspoons ground cumin
1 1/2 teaspoon paprika
1 teaspoon granulated garlic
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
1 small pinch ground cinnamon, optional
Salt, to taste
Instructions
Heat a large pan over medium heat and add 2 teaspoons olive oil and the diced onions, with a small pinch of salt. Cook onions until softened, 2 minutes. Next, add in the garlic and diced jalapeno and cook for another minute, until garlic is fragrant.
Add in the black beans, canned tomatoes, chopped chipotle peppers, spices, salt and pepper. Mix everything together well and let the beans cook until they’re starting to simmer, stirring every minute or two. Use a potato masher, or large fork, to mash about half of the beans, or until desired texture is reached. Cook black beans for a minute or two more, until they’re slightly thickened and then turn off the heat. Squeeze in some fresh lime juice and season with any extra salt that is needed.
Enjoy Chipotle Black Beans by themselves or with rice. They can also be added to tacos, burritos, nachos and salads.
Notes
*I don’t like my chipotle black beans to be too liquidy, so I drain off almost all of the extra liquid from the bean cans and the canned tomatoes. You are welcome to leave some of that liquid in the recipe if you want your beans to be more on the soupy side.
Prep Time: 15 mins
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