Mini Pumpkin Chocolate Chip Muffins
Indulge in Autumn's sweetest delight with these Mini Pumpkin Chocolate Chip Muffins! These bite-sized treats are bursting with warm, cozy flavors of pumpkin and studded with decadent chocolate chips. Perfect for a quick pick-me-up or a delightful snack, these muffins are the ultimate taste of fall in every bite!
When the weather starts to get a little cooler, there is nothing better than the smell and taste of pumpkin! These mini pumpkin muffins are a perfect make ahead breakfast or a sweet after school snack!
If you love pumpkin during the fall season, you'll love pumpkin mousse, pumpkin waffles with pancake mix, 3 ingredient pumpkin cookies, 2 ingredient pumpkin muffins, and sourdough pumpkin bread!
Jump to:
Why You'll Love This Recipe
- They are the perfect size! This mini pumpkin muffin recipe is perfect for little hands! If you have kids, these are the perfect size for a before school breakfast or an after school snack.
- It's an easy recipe to make! You just need a few simple ingredients and a few pieces of equipment to make this. You can mix everything by hand too. No need to break out the stand mixer or the electric mixer, though you can use them if it makes your life easier.
- It's a great make ahead breakfast! Make a big batch of these mini muffins on the weekend and enjoy them for breakfast throughout the week.
Ingredients to Gather
You'll need the following ingredients for this amazing pumpkin recipe.
- Pumpkin puree. One 15 ounce can of pumpkin puree.
- Flour. We will be using all purpose flour, but a combination of all purpose flour and whole wheat flour will add a little bit of nutty flavor to the muffins.
- Brown sugar. Brown sugar adds a depth of flavor to these muffins that you won't be able to get from regular white sugar.
- Spices. We will be using cinnamon, pumpkin pie spice, vanilla extract, and salt to bring out the fall flavors.
- Melted butter. Coconut oil, vegetable oil, canola oil, or avocado oil can be used instead of melted butter.
- Leavening agents. We will be using both baking powder and baking soda.
See printable recipe card for full recipe information on ingredients and quantities.
Pumpkin Puree vs Pumpkin Pie Filling
This recipe has canned pumpkin puree, which is just pure pumpkin that has been cooked down and pureed. Canned pumpkin pie is essentially the inside of a pumpkin pie. It has all the spices already in it. When making this recipe, make sure it's pure canned pumpkin. Canned pumpkin pie will double the spices, which would overpower the little muffin with cinnamon and pumpkin pie spice.
Step By Step Instructions
Variations
- Add a cream cheese frosting! Just like how these sourdough pumpkin cookies are drizzled with a cream cheese icing, you can drizzle that same icing over these pumpkin mini muffins.
- Maple syrup can be used instead of brown sugar to increase the fall flavors even more!
- Change up the chocolate chips! You can add white chocolate chips, cinnamon chips, or a cinnamon sugar swirl into these pumpkin spice mini muffins.
Storage Tips
Once the pumpkin spice muffins have cooled to room temperature on a wire rack, place them in an airtight container and keep them on the counter for up to 5 days.
You can also freeze the muffins by wrapping them in plastic wrap and placing them in a freezer bag. Take out a muffin as you would like and enjoy them throughout the month.
Frequently Asked Questions
Yes! If you make your own pumpkin puree, you can use that. You will want 1 ½ cups of pumpkin puree to add to the muffin mixture.
Yes! You will want to use a gluten free flour that can be substituted 1 for 1 to regular white flour.
More Pumpkin Recipes
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📖 Recipe
Mini Pumpkin Chocolate Chip Muffins
Ingredients
- 2 cups All Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 2 teaspoon Pumpkin Pie Spice
- 1 teaspoon Cinnamon
- ½ teaspoon Salt
- ½ cup Butter Melted
- ½ cup Brown Sugar
- 2 large Eggs
- 1 can Pumpkin Puree 15 ounces
- 1 teaspoon Vanilla Extract
- 1 cup Chocolate Chips Semi-Sweet
Instructions
- Preheat the oven to 375 degrees. Line a mini muffin pan with muffin cups. Set that aside.
- In a medium bowl, mix together the all purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set that aside.
- In a large mixing bowl, add the melted butter and brown sugar. Mix well.
- Crack the eggs into the bowl. Add the pumpkin puree and vanilla extract. Mix well until fully combined.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Mix the chocolate chips into the muffin batter.
- With a small cookie scoop, scoop the muffin batter into the muffin pan. Bake for 10-12 minutes or until a toothpick is inserted into the center of the muffin and comes out clean. Allow the muffin to cool on a wire rack and serve immediately.
Notes
- Coconut oil, vegetable oil, canola oil, or avocado oil can be used instead of melted butter.
- Add a cream cheese frosting! Just like how these sourdough pumpkin cookies are drizzled with a cream cheese icing, you can drizzle that same icing over these pumpkin mini muffins.
- Maple syrup can be used instead of brown sugar to increase the fall flavors even more!
- Change up the chocolate chips! You can add white chocolate chips, cinnamon chips, or a cinnamon sugar swirl into these pumpkin spice mini muffins.
- Once the pumpkin spice muffins have cooled to room temperature on a wire rack, place them in an airtight container and keep them on the counter for up to 5 days.
- You can also freeze the muffins by wrapping them in plastic wrap and placing them in a freezer bag. Take out a muffin as you would like and enjoy them throughout the month.
A very delicious and tasty recipe. A perfect snack to all ages.