Small-Batch Chocolate Chip Pumpkin Muffins
User Reviews
4.9
Small-Batch Chocolate Chip Pumpkin Muffins
Description
These pumpkin muffins incorporate pureed pumpkin and warm autumn spices such as cinnamon and pumpkin pie spice, providing a moist and flavorful base. Melted butter, sugar, and vanilla add richness and sweetness while the combination of baking soda and baking powder creates a tender rise. Folding in chocolate chips introduces pockets of melty sweetness throughout.
The batter is divided into a muffin tin lined with parchment or paper liners, then baked until golden and a toothpick inserted comes out clean. The muffins develop a soft crumb with some pronounced muffin tops that add texture contrast. Adjusting the portion sizes can yield more muffins with slightly smaller tops.
This recipe is great for anyone looking to bake a moderate quantity of moist pumpkin muffins with chocolate accents, making it suitable for small households or gift baking. The muffins are best enjoyed fresh but can be stored for later consumption as noted.
Ingredients
- 1 cup pumpkin puree
- ½ cup sugar
- 6 TBSP unsalted butter melted and cooled
- 1 egg large
- ½ tsp vanilla extract pure
- 1 cup all-purpose flour
- 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
- Pre-heat oven to 350 degrees F and line a 6-cup 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.
- In a large bowl, add pumpkin puree and sugar. Beat together with a hand-mixer until the mixture is smooth.
- Next beat in the cooled melted butter, egg, and vanilla. Mix well.
- Add flour, baking soda, baking powder, cinnamon, pumpkin spice, and salt and mix with a fork until just incorporated. Fold in chocolate chips.
- Divide mixture evenly between lined muffin tins. This recipe makes 6 muffins with some pretty serious muffin top action! Want them a bit smaller? Feel free to portion the batter into 8-10 slightly smaller muffins and add any extra chocolate chips where needed.
- Bake for 23-25 minutes or until a toothpick comes out clean from the center of the muffins. Oven temps and times will vary house to house. Mine are usually done at 23 min, for example.
- Allow muffins to cool in the muffin tin for 5 minutes then transfer to a wire cooling rack and allow to fully cool before diving in face-first! Hooray muffins!
Notes
- Use paper or parchment muffin liners to prevent sticking and maintain soft bottoms on the muffins.
- Baking times may vary by oven; test doneness with a toothpick starting at 23 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6muffins
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 59mg | 20% |
| Sodium | 222mg | 9% |
| Potassium | 138mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 6761IU | 135% |
| Vitamin C | 2mg | 2% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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