Mini pumpkin chocolate chip muffins are the perfect bite-sized treat to celebrate the cozy flavors of fall. These moist, fluffy muffins blend warm spices and rich pumpkin with bursts of sweet chocolate, creating a crowd-pleasing snack or breakfast option. Whether you’re packing lunchboxes, planning a fall brunch, or simply craving something sweet and seasonal, these muffins are a must-bake. Not only are they quick and easy to make, but they also fill your kitchen with an irresistible aroma. Let’s dive into why you’ll love this recipe and how to make it from scratch.
Why You’ll Love This Mini Pumpkin Chocolate Chip Muffins Recipe
These mini pumpkin chocolate chip muffins offer the perfect combination of spice, sweetness, and texture. The pumpkin puree keeps them soft and moist, while the chocolate chips add just the right amount of indulgence. They’re also perfectly portioned for little hands or on-the-go snacking. Plus, the recipe is simple enough for beginner bakers and comes together with pantry staples. It’s a fall favorite that delivers warm comfort in every bite.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2 large eggs, room temperature
- 1/2 cup packed light brown sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/3 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 1/2 cup mini chocolate chips
Step-by-Step: How to Make Mini Pumpkin Chocolate Chip Muffins
- Preheat your oven to 350°F (175°C). Lightly grease two mini muffin tins with nonstick spray. You’ll only need about 1 1/2 trays.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- Combine wet ingredients: In a separate medium bowl, whisk eggs, brown sugar, pumpkin puree, melted butter, vanilla, and milk until smooth.
- Combine mixtures: Pour the wet ingredients into the dry ingredients. Stir just a few times to start mixing, then gently fold in the mini chocolate chips until the batter is just combined. Do not overmix.
- Fill muffin cups: Spoon about 1 tablespoon of batter into each mini muffin cup, filling them about 3/4 to the top.
- Bake: Bake for 12 to 14 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and enjoy: Let the muffins cool slightly in the pan before removing. Serve warm or at room temperature.
Helpful Tips
- Don’t overmix the batter; it can make the muffins tough.
- Use canned pumpkin puree, not pumpkin pie filling.
- For even baking, rotate the muffin pan halfway through baking.
- Use a small cookie scoop for easy portioning.
- Store extras in an airtight container to keep them moist.
Substitutions And Variations
- Butter: Swap for vegetable oil or coconut oil if preferred.
- Milk: Use any milk alternative like almond or oat milk.
- Spices: If you don’t have pumpkin pie spice, use extra cinnamon or a mix of cinnamon, nutmeg, ginger, and cloves.
- Add-ins: Add chopped nuts like walnuts or pecans for crunch.
- Chocolate chips: Try white chocolate or dark chocolate chips for variation.
Storage Instructions
Keep these muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat frozen muffins in the microwave for 20-30 seconds before enjoying.
Nutritional Information
- Calories: 85
- Fat: 4g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Sugar: 6g
- Protein: 1g
- Fiber: 0.5g
Serving Suggestions
- Pair with a hot cup of coffee or spiced chai for a cozy breakfast.
- Pack them in lunchboxes for a sweet snack.
- Serve them on a fall dessert platter with other mini treats.
- Drizzle with a little maple glaze for a festive twist.
Frequently Asked Questions About Mini Pumpkin Chocolate Chip Muffins
Can I make these muffins full-size? Yes! You can use the same batter in a regular muffin tin. Fill each cup about 3/4 full and bake for 18–20 minutes, checking for doneness with a toothpick.
Can I use fresh pumpkin puree? Absolutely. Just make sure it’s well-drained and smooth for the best texture.
Are these muffins freezer-friendly? Yes, they freeze beautifully. Let them cool completely, then store in a zip-top freezer bag. They’ll last up to 2 months.
Can I reduce the sugar? You can cut the brown sugar slightly, but it may affect the moisture and sweetness. Try reducing by no more than 1/4 cup.
Do I have to use mini chocolate chips? No, but mini chips distribute more evenly in mini muffins. Regular chips will work but may sink slightly.
Conclusion
Thank you so much for stopping by to try these Mini Pumpkin Chocolate Chip Muffins! I truly love how simple and flavorful they are, and I hope they become a new favorite in your kitchen too. With their cozy pumpkin spice, soft texture, and chocolatey goodness, they’re a treat that’s hard to resist. Whether you’re baking for family, friends, or just yourself, I hope this recipe brings a bit of warmth and joy to your day. Happy baking, and thank you for being part of this delicious community!
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Mini Pumpkin Chocolate Chip Muffins
- Total Time: 24 minutes
- Yield: 24 mini muffins 1x
- Diet: Vegetarian
Description
Mini Pumpkin Chocolate Chip Muffins are soft, spiced, and packed with chocolatey goodness. These bite-sized treats are perfect for fall snacking, breakfast, or school lunchboxes. Quick to make and full of cozy flavor—get baking today!
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
2 large eggs, at room temperature
1/2 cup packed light brown sugar
1 cup canned pumpkin puree (not pumpkin pie filling)
1/3 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1/3 cup milk
1/2 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease two mini muffin tins with nonstick spray. You’ll only need about 1 1/2 trays.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- Combine wet ingredients: In a separate medium bowl, whisk eggs, brown sugar, pumpkin puree, melted butter, vanilla, and milk until smooth.
- Combine mixtures: Pour the wet ingredients into the dry ingredients. Stir just a few times to start mixing, then gently fold in the mini chocolate chips until the batter is just combined. Do not overmix.
- Fill muffin cups: Spoon about 1 tablespoon of batter into each mini muffin cup, filling them about 3/4 to the top.
- Bake: Bake for 12 to 14 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and enjoy: Let the muffins cool slightly in the pan before removing. Serve warm or at room temperature.
Notes
Avoid overmixing to keep muffins soft.
Use canned pumpkin puree, not pumpkin pie filling.
Muffins can be frozen up to 2 months—just reheat before serving.
A cookie scoop makes portioning easy and mess-free.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 85
- Sugar: 6g
- Carbohydrates: 12g
- Protein: 1g