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Mini Pumpkin Chocolate Chip Muffins

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

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

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 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

Instructions

    Cup of Yum
  1. 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.
  2. To a large bowl add the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, salt, and whisk together; set aside.
  3. To a separate large bowl add the sugars, pumpkin, oil, milk, molasses, vanilla, and whisk until combined.
  4. Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix.
  5. Add the chocolate chips and stir to combine (I highly recommend using mini chocolate chips for better distribution and because they’re size-proportionate).
  6. 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.
  7. Evenly sprinkle the top of each muffin and the loaf with a generous pinch of chocolate chips.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 105

% Daily Value*

Serving 1
Calories 105kcal 5%
Carbohydrates 20g 7%
Protein 1g 2%
Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Sodium 67mg 3%
Fiber 1g 4%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.