Mini Pumpkin Chocolate Chip Muffins

Directions

1. In a medium bowl, combine flour, baking soda, and pumpkin pie spice, then whisk them together until evenly mixed.
2. In a larger bowl, whisk together pumpkin puree, melted salted butter, eggs, vanilla extract, brown sugar, and milk until smooth.
3. Pour the dry mixture into the wet mixture and stir gently until just blended. Be careful not to overmix.
4. Using a rubber spatula, gently fold the mini chocolate chips into the batter until they are evenly distributed.
5. Lightly coat a mini muffin tin with olive oil cooking spray to prevent sticking.
6. Using a mini cookie scoop, fill each of the 24 mini muffin cups with batter.
7. Bake at 350°F for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to rest in the pan for 2-3 minutes, then carefully loosen them with a butter knife and transfer to a wire rack to cool completely.