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Mini Chocolate Chip Pumpkin Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 93 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 37 minutes
  • Yield: 20 mini muffins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Mini Chocolate Chip Pumpkin Muffins are perfectly moist, fluffy, and packed with warm pumpkin spices and melty mini chocolate chips. Ideal as a cozy fall treat or anytime you want a sweet, pumpkin-infused bite-sized snack. Made with simple pantry ingredients and baked to golden perfection, they deliver a delightful balance of chocolate and spice in every mini muffin.

Ingredients

Units Scale

Wet Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup sugar (100 grams)
  • 6 TBSP unsalted butter, melted (85 grams)
  • 1 large egg
  • 1/2 tsp pure vanilla extract

Dry Ingredients

  • 1 cup all-purpose flour (120 grams)
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp pumpkin pie spice blend

Add-ins

  • 1/4-1/3 cup mini chocolate chips

Instructions

  1. Preheat and Prepare: Preheat your oven to 375℉ (190℃) and line a mini muffin tin with parchment paper liners. This prevents sticking and keeps muffin bottoms soft and tender.
  2. Measure Ingredients: For smooth preparation, measure all ingredients ahead of time.
  3. Mix Wet Ingredients: In a large bowl, melt the butter in the microwave for about 60 seconds. Add pumpkin puree, vanilla extract, and sugar, then whisk together with a metal whisk until smooth.
  4. Add Egg: Whisk in the egg until fully incorporated.
  5. Combine Dry Ingredients: In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt until evenly blended.
  6. Mix Batter: Add the dry ingredients to the wet mixture. Stir with a fork gently until just combined to avoid overmixing. The batter will be thick.
  7. Fold in Chocolate Chips: Gently fold in mini chocolate chips to evenly distribute throughout the batter.
  8. Rest Batter: Let the batter rest for 10-15 minutes. This helps develop fluffy, domed muffins.
  9. Scoop Batter: Using a 1.5 tablespoon medium cookie scoop or a heaping tablespoon, fill each muffin liner. You will get about 20 mini muffins.
  10. Adjust Oven Temperature and Bake: Place muffin pan on the center rack. Close the oven door and reduce temperature from 375℉ to 350℉ (175℃), a smart trick to encourage puffy muffin tops. Bake for 17-18 minutes or until a toothpick inserted comes out clean.
  11. Cool Muffins: Allow muffins to cool in the pan until handleable, then transfer to a wire rack to cool completely before enjoying.

Notes

  • Mini chocolate chips provide the perfect balance of chocolate to muffin in each bite.
  • For best results, use canned pumpkin puree brands like Target’s Good and Gather, Libby’s, or Publix store brand. Avoid organic or homemade purees which may be more watery and affect baking texture.
  • Nutrition values are estimates per mini muffin using an online nutrition calculator; adjust based on your specific ingredients.

Nutrition

  • Serving Size: 1 mini muffin
  • Calories: 91
  • Sugar: 7g
  • Sodium: 62mg
  • Fat: 4g
  • Saturated Fat: 3g
  • Unsaturated Fat: 1.2g
  • Trans Fat: 0.1g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 18mg

Find it online: https://emilyquickdinners.com/mini-chocolate-chip-pumpkin-muffins-recipe/