Super soft, moist and delicious. These mini scones aren't overly sweet and go perfectly with a cup of coffee (or hot chocolate -- no judgement here).
Keyword chocolate chips, muffins, pumpkin
Dietary Restrictions Vegetarian
Prep Time 20minutes
Cook Time 12minutes
Servings 36mini muffins
2 1/4cupsunbleached all purpose flour
1 teaspoonbaking powder
1/4 teaspoonground allspice
12tablespoonscold unsalted buttercut into small dice
1/2 cupmini chocolate chips
1/2cupcanned pumpkin puree
Preheat the oven to 350°. Spray mini muffin tins with vegetable spray and set aside.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves and allspice. Whisk to combine.
Add The butter to the flour mixture and use a pastry blender or two sharp knives, to cut the butter into the dry ingredients until they resemble coarse crumbs.
Stir in the chocolate chips and toss to combine. Set aside.
Combine the buttermilk and pumpkin puree and whisk together until smooth. Add the pumpkin mixture to the flour mixture and stir until well blended and no dry bits of flour remain.
Scoop the batter into mini muffin pan and bake for 12-15 minutes, or until lightly golden and a cake tester comes out clean. Let the muffins cool in the pan for a few minutes before removing them. Best served warm.