# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 1/4 teaspoon salt
→ Wet Ingredients
09 - 3/4 cup pumpkin puree
10 - 1/2 cup milk
11 - 1 large egg
12 - 2 tablespoons melted unsalted butter
13 - 1 teaspoon vanilla extract
→ Optional Add-ins and Toppings
14 - 1/4 cup mini chocolate chips
15 - Maple syrup for serving
16 - Powdered sugar for dusting
# Directions:
01 - Preheat the oven to 375°F. Grease a mini muffin pan with butter or nonstick spray.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly mixed.
03 - In a separate bowl, blend pumpkin puree, milk, egg, melted butter, and vanilla extract until smooth.
04 - Pour wet ingredients into dry ingredients and gently stir until just combined, avoiding overmixing.
05 - Fold mini chocolate chips into the batter if using.
06 - Spoon batter evenly into the mini muffin cups, filling each about three-quarters full.
07 - Bake for 10 to 12 minutes, until the bites are puffed and a toothpick inserted into the center comes out clean.
08 - Allow bites to cool in the pan for 2 minutes before removing. Serve warm, optionally dusted with powdered sugar or drizzled with maple syrup.
