Description
These Mini Chocolate Chip Pumpkin Muffins are moist, fluffy, and perfectly spiced bite-sized treats. Made with real pumpkin puree and mini chocolate chips, they offer a delightful balance of autumn flavors and chocolate sweetness, baked to golden perfection for a quick and easy breakfast or snack.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 6 TBSP unsalted butter, melted (85 grams)
- 1/2 cup sugar (100 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
Additional
- 1/4-1/3 cup mini chocolate chips
Instructions
- Preheat oven and prepare pan: Preheat your oven to 375℉. Line a mini muffin tin with parchment paper liners to prevent sticking and to keep the bottoms of the muffins soft and fluffy.
- Prepare ingredients: Measure out all your ingredients before starting to make the muffin preparation quicker and smoother.
- Mix wet ingredients: In a large bowl, melt the butter in the microwave for about 60 seconds. Add the pumpkin puree, vanilla extract, and sugar to the melted butter. Use a metal whisk to beat these together until the mixture is smooth.
- Add egg: Whisk in the egg until it is well incorporated into the wet mixture.
- Combine dry ingredients: In a separate bowl, mix together the flour, baking soda, baking powder, ground cinnamon, pumpkin pie spice blend, and salt.
- Mix dry and wet ingredients: Add the dry ingredients to the wet ingredients. Mix gently with a fork until just combined. Avoid overmixing to keep the muffins tender.
- Fold in chocolate chips: Gently fold mini chocolate chips into the batter to distribute them evenly. The batter will be thick.
- Rest the batter: Let the batter rest for 10-15 minutes. This helps to produce puffy, domed muffins when baked.
- Fill muffin tin: Using a 1.5 tablespoon medium cookie scoop or a heaping tablespoon, spoon the batter into the lined mini muffin cups, filling each evenly. This recipe yields about 20 mini muffins.
- Bake: Place the muffin pan on the center rack of the oven. As soon as you close the oven door, reduce the temperature from 375℉ to 350℉ — a great trick to achieve fluffy muffin tops. Bake for 17-18 minutes until a toothpick inserted in the center comes out clean.
- Cool: Allow the muffins to cool sufficiently in the pan so they can be handled, then transfer them to a wire rack to cool completely before serving. Enjoy!
Notes
- Mini chocolate chips offer the perfect balance of chocolate to muffin without overpowering the pumpkin flavor.
- For best results, use store-bought pumpkin puree brands such as Target’s Good and Gather, Libby’s, or Publix’s store brand. Avoid organic or homemade pumpkin purees as they tend to have more water content, which can affect the muffin texture.
- Resting the batter before baking helps achieve a beautiful domed top on the mini muffins.
- Using parchment paper liners prevents the muffins from sticking and keeps their bottoms soft.
- Nutrition facts are estimates per mini muffin and may vary based on specific ingredients used.
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
