We think both adults and kids will agree these mini muffins are the perfect treat. We're positive they won't last long. Enjoy!
Chocolate Pumpkin Mini Muffins
1 3/4c. All-purpose Flour
2 tsp. Baking Powder
1/2 tsp. Salt
1 tsp. Cinnamon
1/2 tsp. Allspice
1/8 tsp. Cloves (ground)
1/3 c. Lucero Chocolate Olive Oil
1/2 c. Light Brown Sugar
1/2 c. Mini Chocolate Chips
1 large egg
1 tsp. Vanilla Extract
3/4 c. Plain, canned Pumpkin
1/2 c. milk
4 Tbsp. Lucero Chocolate Olive Oil
2/3 c. Granulated Sugar
2 Tbsp. Cinnamon
Preheat the oven to 350 degrees. Grease a 24-cup mini muffin pan; set aside.
In a medium bowl, combine flour, baking powder, salt, cinnamon, all spice, cloves, and chocolate chips.
In a separate bowl whisk together olive oil, brown sugar, egg, vanilla, pumpkin, and milk, until smooth.
Add dry ingredients and mix until incorporated.
Equally divide batter among muffin cups, and bake about 10-12 minutes.
While muffins bake place oil in a shallow bowl. In a separate bowl mix sugar and cinnamon together.
Remove muffins from the oven and allow to cool about 2 minutes. Then dip muffins in oil, allow excess to drip off and then roll in cinnamon sugar.
Serve warm or place in the fridge to harden the glaze and serve cold.