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Mini Chocolate Chip Pumpkin Muffins
5 from 30 votes

Mini Chocolate Chip Pumpkin Muffins

Mini Chocolate Chip Pumpkin Muffins are small, soft baked treats combining smooth pumpkin puree with warm spices and mini chocolate chips folded into a thick batter. These muffins offer a tender crumb with gentle spice and chocolate sweetness, ready for a snack or breakfast portion in a bite-sized form.

Prep Time
10 mins
Cook Time
17 mins
Additional Time
10 mins
Total Time
37 mins
Servings: 20 mini muffins
Calories: 91 kcal
Course: Dessert, Breakfast
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Next measure out all ingredients for speedier muffin prep.
  3. 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.
  4. Next whisk in the egg until well incorporated.
  5. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, pumpkin spice, and salt. Mix well.
  6. 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.
  7. 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.
  8. 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)
  9. Bake for 17-18 minutes.
  10. 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

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%)

Nutrition Facts

Serving: 20 mini muffins

Amount Per Serving

Calories 91

% 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.