Mini Chocolate Chip Pumpkin Muffins
User Reviews
5
Mini Chocolate Chip Pumpkin Muffins
Description
This recipe involves mixing melted butter, pumpkin puree, vanilla, and sugar until smooth, then beating in an egg. A separate mix of flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt is gently folded into the wet ingredients, followed by mini chocolate chips for bursts of chocolate in each bite.
The batter rests briefly before being portioned into lined mini muffin tins to bake at 375°F. Using parchment paper liners helps keep the bottoms soft and prevents sticking. The result is small muffins with a domed, fluffy top and moist interior that balances pumpkin spice and chocolate flavors.
Chocolate chips are used sparingly to maintain the pumpkin as the star flavor. Choosing certain pumpkin purees with less moisture ensures the texture stays ideal. These muffins are suitable for convenient snack portions or dessert where a smaller serving size is desired.
Ingredients
- 1 cup pumpkin puree
- ½ cup sugar (100 grams)
- 6 TBSP unsalted butter 85 grams, melted
- 1 egg large
- ½ tsp vanilla extract pure
- 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
- 1/4-1/3 cup chocolate chips
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 a balanced chocolate-to-muffin ratio.
- Use store brand pumpkin puree like Libby’s or Target’s Good and Gather for best texture; avoid high-moisture or homemade purees which may be watery.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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