Mini Pumpkin Chocolate Chip Muffins

The mini pumpkin muffins are piled on a cutting board.

5 from 50 votes

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!

Prep Time10

Cook Time12

Total Time22

Course: Breakfast

Cuisine: American

Servings: Muffins

Calories: 123kcal

Author: Lynn Polito

Equipment

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.

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