Mini Pumpkin Chocolate Chip Muffins

Name: Mini Pumpkin Chocolate Chip Muffins
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 24 serving
Ingredients: 1 ¼ cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon cinnamon; 1 teaspoon pumpkin pie spice; ½ teaspoon allspice; ½ teaspoon nutmeg; ½ teaspoon ground cloves; ¼ teaspoon salt; ¾ cup granulated sugar; ¼ cup light brown sugar; ¾ cup pumpkin puree; ⅓ cup vegetable or canola oil; ¼ cup milk; 2 tablespoons mild or medium molasses; 1 tablespoon vanilla extract; 1 cup mini chocolate chips

User Reviews

4.9

33 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
24
Calories
105 kcal
Course
Baked Goods
Cuisine
American

Mini Pumpkin Chocolate Chip Muffins

Jade Rice

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Easy, no mixer recipe for the SOFTEST, moistest, most ADORABLE little muffins ever!! Rich PUMPKIN flavor and CHOCOLATE in every bite!!

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Ingredients

Servings

1 ¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon allspice
½ teaspoon nutmeg
½ teaspoon ground cloves
¼ teaspoon salt or to taste
¾ cup granulated sugar
¼ cup light brown sugar packed
¾ cup pumpkin puree not pumpkin pie filling
⅓ cup vegetable or canola oil
¼ cup milk I used unsweetened cashewmilk
2 tablespoons mild or medium molasses
1 tablespoon vanilla extract
1 cup mini chocolate chips plus extra for sprinkling

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Instructions

Preheat oven to 400F. Spray two 12-count mini muffin pans (or one 12-count regular muffin pan) very well with floured cooking spray or grease and flour the pans; set aside.
To a large bowl add the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, salt, and whisk together; set aside.
To a separate large bowl add the sugars, pumpkin, oil, milk, molasses, vanilla, and whisk until combined.
Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix.
Add the chocolate chips and stir to combine (I highly recommend using mini chocolate chips for better distribution and because they’re size-proportionate).
Using a tablespoon or small cookie scoop, add about 1 rounded tablespoon of batter (for mini muffins) to each muffin cavity, filling to 3/4-full; don’t overfill.
Evenly sprinkle the top of each muffin and the loaf with a generous pinch of chocolate chips.
Bake for about 15 minutes (start checking at 10 minutes because all mini muffins pans, ovens, and climates vary; keep a close eye on them because mini muffins cook quickly) or until tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
Allow muffins to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely.

Notes

Note – You will likely have extra batter beyond 24 mini muffins or 12 regular and with it I made one mini loaf.
Storage: Muffins will keep airtight at room temp for up to 5 days or in the freezer for up to 3 months.
Adapted from Vegan Chocolate Chip Pumpkin Muffins and Mini Cinnamon Sugar Pumpkin Muffins.

Nutrition Information

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Serving 1 Calories 105kcal (5%) Carbohydrates 20g (7%) Protein 1g (2%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Sodium 67mg (3%) Fiber 1g (4%) Sugar 13g (26%)