Pumpkin Chocolate Chip Mini Muffins (Printable)

Mini muffins packed with pumpkin, spices, and chocolate chips for a soft, flavorful treat.

# Components:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg

→ Wet Ingredients

07 - 2 large eggs
08 - 1 cup canned pumpkin puree
09 - 3/4 cup granulated sugar
10 - 1/2 cup packed light brown sugar
11 - 1/2 cup vegetable oil
12 - 1 teaspoon pure vanilla extract

→ Add-ins

13 - 1 cup semisweet chocolate chips

# Method:

01 - Preheat oven to 350°F (175°C). Line mini muffin pans with paper liners or lightly grease each well.
02 - Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl until well combined.
03 - In a large mixing bowl, beat eggs lightly, then stir in pumpkin puree, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth.
04 - Gradually add the dry ingredients to the wet mixture, folding gently until just incorporated. Do not overmix.
05 - Gently fold chocolate chips into the batter until evenly distributed.
06 - Spoon batter into prepared mini muffin cups, filling each about three-quarters full. Bake for 12 to 15 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
07 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • You only need pantry basics and one bowl for mixing so clean up is quick
  • Each batch is ready in about 20 minutes so perfect for busy mornings
  • They are wonderfully moist not dry like many mini muffins I tried before
  • Pumpkin adds fiber and vitamins so you get a little nutrition boost
  • My kids ask for these as soon as the leaves start turning and now the whole neighborhood expects a batch every autumn
02 -
  • They are great for freezing so make extra and pop them out when you need a treat
  • Each muffin has a boost of Vitamin A from the pumpkin which adds a glow to your breakfast routine
  • Mini chocolate chips scatter perfectly and do not sink which is always the trickiest part of baking mini muffins
03 -
  • Always use room temperature eggs for the fluffiest batter Cold eggs will make muffins dense Brush mini muffin tins with melted butter not spray to avoid sticking and add flavor
  • If you like extra rich muffins brown the butter before mixing for a toasty nutty finish
  • Let kids help sprinkle chocolate chips for fun family moments The act of scooping by hand always makes them more special

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