Description
These Mini Chocolate Chip Pumpkin Muffins are the perfect bite-sized treat combining moist pumpkin puree and sweet chocolate chips for a delicious fall-inspired snack. Soft, fluffy, and easy to make, these muffins are ideal for breakfast, dessert, or anytime you need a comforting baked good with a hint of warm spices.
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 chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 375℉. Line a mini muffin tin with parchment paper liners to ensure the muffins do not stick and stay soft on the bottom.
- Measure Ingredients: Measure out all your ingredients beforehand to speed up the muffin preparation process.
- Mix Wet Ingredients: In a large bowl, melt the butter in the microwave for approximately 60 seconds. Add pumpkin puree, vanilla extract, and sugar. Whisk together with a metal whisk until the mixture is smooth and uniform.
- Add Egg: Whisk in the large egg until fully incorporated and the mixture is combined well.
- Combine Dry Ingredients: In a separate bowl, add the all-purpose flour, baking soda, baking powder, ground cinnamon, pumpkin pie spice blend, and salt. Mix thoroughly to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients. Using a fork, mix just until all dry ingredients are moistened and combined, being careful not to overmix.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips to evenly distribute them throughout the batter. The batter should be thick in consistency.
- Rest Batter: Let the batter rest for 10-15 minutes to allow it to thicken slightly and encourage fluffy muffin tops.
- Scoop into Muffin Tin: Using a 1.5 tablespoon medium cookie scoop or a heaping tablespoon, evenly distribute the batter into the lined mini muffin cups to yield approximately 20 mini muffins.
- Adjust Oven Temperature: Place the muffin pan on the center rack. Once the oven door is closed, reduce the temperature from 375℉ to 350℉. This temperature change helps create puffy, domed muffin tops.
- Bake: Bake the mini muffins for 17-18 minutes until a toothpick inserted in the center comes out clean and the tops are lightly golden.
- Cool: Allow the muffins to cool in the pan until cool enough to handle, then transfer them to a wire rack to cool completely before serving. Enjoy these delicious pumpkin chocolate chip treats fresh!
Notes
- Use mini chocolate chips for the perfect chocolate-to-muffin ratio.
- For best results, use commercially canned pumpkin puree such as Target’s Good and Gather, Libby’s, or Publix’s store brand.
- Avoid organic or homemade pumpkin puree as they tend to have higher moisture content, which can affect the muffin texture.
- The temperature trick—starting at 375℉ and reducing to 350℉ after placing muffins in oven—helps create fluffy, domed tops.
- Nutrition info is estimated per mini muffin using an online nutrition calculator; adjust based on ingredient brands and measurements.
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
