Mini Chocolate Chip Pumpkin Muffins
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These Mini Chocolate Chip Pumpkin Muffins are moist, fluffy and baked in a mini muffin pan. They’re easy to make and full of pumpkin spice!
These Mini Chocolate Chip Pumpkin Muffins are such an easy and adorable bite-sized treat to make during pumpkin season! They’re moist, fluffy, full of pumpkin spice and plenty of mini chocolate chips. They’re the perfect party treat or snack for when you’re on the go!
Looking for more pumpkin baking recipes? Try my Pumpkin Coffee Cake Cookies, Pumpkin Chocolate Chip Scones or Pumpkin Hand Pies!
Why You’ll Love These Mini Pumpkin Muffins
- They’re quick and easy to make – they come together in just under 30 minutes!
- Kid friendly – kids will love these adorable bite-sized muffins. They’re perfect for breakfast or as a snack on the go!
- They’re filled with plenty of mini chocolate chips but they also taste just as delicious plain!
- Perfect for parties or any type of get-together!
Ingredient Breakdown
All-purpose flour – this gives the muffins structure.
Baking soda & baking powder – both leaveners are needed to help the muffins rise.
Cinnamon, nutmeg & ginger – needed to help give the muffins their pumpkin spice flavor.
Pumpkin puree – adds flavor and moisture. Make sure to use pumpkin puree and NOT pumpkin pie filling. Pumpkin puree has 100% pumpkin while pumpkin pie filling already has spices and sugar added to it.
Vegetable oil – adds moisture and makes the muffins soft!
Granulated & brown sugar – sweetens and tenderizes the muffins. The brown sugar makes it extra moist! Either light or dark brown sugar will work.
Eggs – helps bind the ingredients.
Chocolate chips – I recommend using mini chocolate chips since these muffins are so tiny.
How To Make Mini Chocolate Chip Pumpkin Muffins
1. In a small bowl, whisk together the all-purpose flour, baking powder, cinnamon, baking soda, salt, nutmeg and ginger. Set aside.
2. In a medium bowl, whisk the pumpkin puree, brown sugar, granulated sugar, vegetable oil and eggs until smooth and well combined.
3. Fold the dry ingredients into the wet ingredients until almost combined, leaving a few streaks of flour. Gently fold the chocolate chips into the batter until just combined. Do not over mix!
4. Evenly divide the batter between mini muffin cups.
5. Bake the muffins at 375°F for 10-12 minutes. Store Mini Chocolate Chip Pumpkin Muffins in an airtight container for up to 3 days at room temperature.
Pro Tips For Mini Chocolate Chip Pumpkin Muffins
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Don’t over mix your batter! This will cause too much gluten development which will make the texture of the muffins rubbery and gross.
- Sprinkle raw sugar on top to get that signature crunchy muffin top. You could also use sparkling sugar.
- Omit the mini chocolate chips if you want plain pumpkin muffins.
More Mini Recipes You’ll Love
- Mini Banana Muffins
- Mini Chocolate Chip Cookies
- Mini Cornbread Muffins
- Mini Brownie Bites
- Mini Pumpkin Cream Cheese Muffins
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Mini Chocolate Chip Pumpkin Muffins
Equipment
- Stand mixer or hand mixer
- Mini muffin pan
Ingredients
- 240 g (2 cups) all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp nutmeg
- ¼ tsp ginger
- 300 g (1 1/4 cups) pumpkin puree
- 200 g (1 cup) brown sugar
- 100 g (1/2 cup) granulated sugar
- 120 g (1/2 cup) vegetable oil
- 2 eggs
- 112 g (1/2 cup) mini chocolate chips
Instructions
- Preheat oven to 375°F. Lightly grease or line a mini muffin pan with mini paper liners.
- In a small bowl, whisk together the all-purpose flour, baking powder, cinnamon, baking soda, salt, nutmeg and ginger. Set aside.
- In a medium bowl, whisk the pumpkin puree, brown sugar, granulated sugar, vegetable oil and eggs until smooth and well combined.
- Fold the dry ingredients into the wet ingredients until almost combined, leaving a few streaks of flour. Gently fold the chocolate chips into the batter until just combined. Do not over mix!
- Evenly divide the batter between mini muffin cups.
- Bake the muffins at 375°F for 10-12 minutes.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Standard size muffins: You can use a standard size muffin pan for this recipe just increase the baking time. Yields 12 standard muffins.
- Store Mini Chocolate Chip Pumpkin Muffins in an airtight container for up to 3 days at room temperature.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
