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