Mini Chocolate Chip Pumpkin Muffins
User Reviews
5.0
30 reviews
Excellent
Mini Chocolate Chip Pumpkin Muffins
Report
This easy peasy recipe for Mini Chocolate Chip Pumpkin Muffins makes 20 fluffy and flavorful Fall muffins! These bakery-style mini muffins are a hit with kids and adults alike!
Share:
Ingredients
- 1 cup pumpkin puree
- ½ cup sugar (100 grams)
- 6 TBSP unsalted butter, melted (85 grams)
- 1 large egg
- ½ tsp pure vanilla extract
- 1 cup all-purpose flour (120 grams)
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ¼ tsp ground cinnamon
- ¼ tsp pumpkin pie spice blend
- 1/4-1/3 cup chocolate chips
Add to Shopping List
Instructions
- First preheat oven to 375℉ and line a mini muffin tin with paper liners. I love using parchment paper liners so there's zero sticking and the bottom of the muffin stays soft and fluffy.
- Next measure out all ingredients for speedier muffin prep.
- In a large bowl, melt butter in the microwave (approx. 60 seconds) then add pumpkin puree, vanilla, and sugar. Beat together with a metal whisk until the mixture is smooth.
- Next whisk in the egg until well incorporated.
- In a separate bowl, combine flour, baking soda, baking powder, cinnamon, pumpkin spice, and salt. Mix well.
- Add the flour mixture to the wet ingredients and mix together with a fork until just combined. Gently fold in mini chocolate chips to distribute into batter. Batter will be thick.
- Rest batter for 10-15 minutes then scoop into lined muffin tray for puffy domed muffins. I used a 1.5 TBSP medium cookie scoop or you could use a tablespoon to measuring a heaping tablespoon of batter per muffin liner to yield 20 mini muffins.
- Place muffin pan on the center rack. Once oven door is closed, reduce the oven's temperature from 375℉ to 350℉ (another trick for fluffy muffin tops)
- Bake for 17-18 minutes.
- Once cool enough to handle, transfer to a wire rack to fully cool before diving in face-first! Hooray muffins!
Notes
- Mini chocolate chips provide the perfect chocolate to muffin ratio.
- I have had the best results with Target's Good and Gather brand pumpkin puree, Libby's Pumpkin Puree, and Publix's store brand. Organic pumpkin puree and homemade pumpkin puree tend to have a higher moisture content (more watery) so I would skip using those for baked goods.
- Nutrition Facts below are estimated for each mini muffin using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
91kcal
(5%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
18mg
(6%)
Sodium
62mg
(3%)
Potassium
42mg
(1%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
2028IU
(41%)
Vitamin C
1mg
(1%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20mini muffins
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Calories | 91kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 62mg | 3% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 2028IU | 41% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
Other Recipes
You'll Also Love
