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Small-Batch Chocolate Chip Pumpkin Muffins
4.9 from 54 votes

Small-Batch Chocolate Chip Pumpkin Muffins

Small-Batch Chocolate Chip Pumpkin Muffins are moist and tender, combining pumpkin puree with warm spices and sweet chocolate chips. This recipe yields six generously topped muffins that balance seasonal flavors with chocolate sweetness in a soft crumb, ideal for an intimate baked treat.

Prep Time
11 mins
Cook Time
23 mins
Total Time
34 mins
Servings: 6 muffins
Calories: 304 kcal
Course: Dessert, Breakfast
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. In a large bowl, add pumpkin puree and sugar. Beat together with a hand-mixer until the mixture is smooth.
  3. Next beat in the cooled melted butter, egg, and vanilla. Mix well.
  4. Add flour, baking soda, baking powder, cinnamon, pumpkin spice, and salt and mix with a fork until just incorporated. Fold in chocolate chips.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 6 muffins

Amount Per Serving

Calories 304

% 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.