Mini Chocolate Chip Pumpkin Muffins Recipe

Oh, I absolutely love this Mini Chocolate Chip Pumpkin Muffins Recipe — it’s one of those cozy, sweet little treats that feels like a hug in muffin form. Whenever the pumpkin season rolls around, these mini muffins quickly become my go-to, especially for brunches or afternoon coffee breaks. What makes this recipe so special is the perfect blend of pumpkin spice warmth paired with the melty pockets of chocolate chips, all in a convenient mini size that’s hard to resist.

You’ll find that these muffins bake up with puffy, golden tops and a tender crumb every single time, which is such a win when you’re juggling busy mornings or need a last-minute dessert. Plus, since they’re mini, they’re perfectly portioned for snacking and even lunchboxes. I used to struggle getting pumpkin muffins moist without being soggy, but this recipe struck the perfect balance, and I can’t wait for you to try it!

this Recipe

Ingredients You’ll Need

The ingredients in this Mini Chocolate Chip Pumpkin Muffins Recipe come together to create a flavorful and moist muffin that’s bursting with cozy fall spices. Plus, most items are pantry staples, keeping the prep simple and straightforward.

• Pumpkin puree: I recommend canned pumpkin puree for consistent texture and moisture—especially from trusted brands like Libby’s or Target’s Good and Gather.
• Sugar: Granulated sugar works best to give just enough sweetness and balance the pumpkin’s earthiness.
• Unsalted butter: Melting it allows for better mixing and helps keep the muffins tender.
• Egg: Adds structure and richness to the batter.
• Vanilla extract: Enhances all the flavors and adds a cozy warmth.
• All-purpose flour: Provides the perfect crumb without weighing the muffins down.
• Baking soda and baking powder: These leavening agents ensure your muffins rise beautifully with fluffy tops.
• Salt: Just a pinch to balance sweetness and deepen flavors.
• Ground cinnamon and pumpkin pie spice blend: These warm spices are what give these muffins their classic pumpkin flavor.
• Mini chocolate chips: The star surprise in each bite—I love the balance of chocolate and pumpkin. Smaller chips distribute more evenly in mini muffins.

Variations

I love how forgiving this Mini Chocolate Chip Pumpkin Muffins Recipe is when it comes to tweaks—you can easily make it your own depending on what you have or your dietary preferences. Here are some of my favorite ways to switch things up and keep the recipe exciting!

• Gluten-Free Option: I’ve had great success swapping the all-purpose flour for a cup-for-cup gluten-free flour blend—just make sure it has xanthan gum for structure.
• Nutty Twist: Try folding in chopped toasted pecans or walnuts; my family goes crazy over the added crunch and warmth.
• Spice Level Boost: If you like bolder flavors, add a touch more pumpkin pie spice or even a dash of ground ginger to brighten the profile.
• Dairy-Free Version: Melted coconut oil works well instead of butter to keep these vegan-friendly and just as tasty.

How to Make Mini Chocolate Chip Pumpkin Muffins Recipe

Step 1: Prep and Line Your Muffin Tin

First, preheat your oven to 375°F and line a mini muffin tin with paper liners. I love using parchment liners since they prevent sticking and keep the muffin bottoms soft and fluffy—trust me, it makes a big difference! Get all your ingredients measured out ahead of time to keep things moving smoothly.

Step 2: Mix Wet Ingredients

In a large mixing bowl, melt the butter in the microwave (about 60 seconds) until fully melted but not boiling. Add the pumpkin puree, vanilla extract, and sugar, then whisk everything together until completely smooth. Next, beat in the egg until the mixture is uniform and slightly thickened. This step ensures your muffins will have that lovely tender crumb.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, pumpkin pie spice, and salt. Mixing these well before folding them into the wet ingredients helps ensure every mini muffin has even seasoning and perfect rise.

Step 4: Make the Batter and Add Chocolate Chips

Add the dry mixture to the wet ingredients and gently combine with a fork. Avoid overmixing—it’s okay if a few streaks of flour remain because overmixing can lead to dense muffins. Then, fold in the mini chocolate chips carefully so they’re evenly distributed but don’t break up. The batter will be on the thicker side, which is just right for shaping muffin tops with a lovely dome.

Step 5: Let Batter Rest & Scoop

Letting the batter rest for 10-15 minutes is a game-changer—it hydrates the flour and helps create soft, fluffy muffins. After resting, scoop the batter into your lined muffin tin using a 1.5 tablespoon cookie scoop or a tablespoon, filling each cup heaping to yield about 20 mini muffins.

Step 6: Bake with a Smart Temperature Trick

Place the muffin pan on the center rack in the oven. Once you close the oven door, reduce the oven temperature from 375°F down to 350°F. This little trick encourages the muffins to puff up with beautiful domed tops without drying out. Bake for 17-18 minutes until the tops spring back lightly when pressed.

Step 7: Cool and Enjoy!

Once out of the oven, let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. This keeps the bottoms from getting soggy. After that, get ready to dive in—these Mini Chocolate Chip Pumpkin Muffins are best enjoyed fresh but also store beautifully for days.

How to Serve Mini Chocolate Chip Pumpkin Muffins Recipe

Garnishes

I usually keep these muffins simple because the chocolate chips add enough fun. But on special occasions, a light dusting of powdered sugar or a thin drizzle of cream cheese glaze makes them feel extra festive and indulgent.

Side Dishes

Pair these muffins with a warm cup of coffee or spiced chai—trust me, it’s like autumn in a bite! They also go great alongside a light yogurt parfait or pumpkin spice latte for a full cozy spread.

Creative Ways to Present

For gatherings, I love arranging these in a tiered cupcake stand sprinkled with cinnamon sticks and small pumpkins for a charming harvest look. Wrapping a few in parchment paper tied with twine makes the cutest edible gift for friends and neighbors.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container at room temperature for up to 3 days, and the muffins stay soft and delicious. If your kitchen is warm, keeping them in the fridge is fine but bring them back to room temperature before eating for best flavor.

Freezing

I freeze these muffins wrapped individually in plastic wrap, then pop them into a freezer-safe bag. They freeze beautifully for up to 3 months, so you can always have a stash of fall goodness ready to thaw and enjoy.

Reheating

To reheat, I like warming them in the microwave for about 15-20 seconds or popping them in a 350°F oven for 5-7 minutes to restore that freshly baked feeling. Either way, the chocolate chips get melty again, and the muffins taste amazing.

FAQs

Final Thoughts

This Mini Chocolate Chip Pumpkin Muffins Recipe has become a cherished staple in my kitchen because it hits that perfect note of comfort and joy every time. Whether you’re baking for a crowd or just treating yourself, these little muffins are an easy way to bring some seasonal magic to your day. I can’t wait for you to bake them, share them, and make them part of your fall traditions just like I have!

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