This small-batch recipe for Chocolate Chip Pumpkin Muffins makes 6 fluffy Fall muffins!
I’m really digging small batch muffins lately!
They’re the perfect sweet treat for my little family of 3, and so easy to whip up with nothing more than a few fridge and pantry staples.
These chocolate chip pumpkin muffins are simple as can be, and oh-so-tasty to boot!
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The only tools you’ll need here are a 6-cup muffin tin and some paper muffin liners. I find that the liners are totally key with this particular recipe as they not only nix sticking but also prevent the bottoms of the muffin from over-browning. This way they stay fluffy and tender.
My favorite are these parchment paper liners – there are no dyes or sketchy ingredients and peel off easily without taking half your muffin with it!
Small-Batch Chocolate Chip Pumpkin Muffins
Grab your favorite can of pumpkin puree (Publix brand is my JAM) or roast up a pumpkin (helloooo delicious smelling kitchen!) and puree the flesh for all your baking needs. You can refrigerate or freeze homemade puree in portions and basically swirl it into everything.
Hellooooo Fall!
I hope y’all end up loving these chocolate chip pumpkin muffins as much as we do!
Small-Batch Chocolate Chip Pumpkin Muffins
This small-batch recipe for Chocolate Chip Pumpkin Muffins makes 6 fluffy Fall muffins! Feel free to use canned pumpkin puree or homemade pureed pumpkin!
Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar
- 6 TBSP unsalted butter, melted and cooled
- 1 large egg
- 1/2 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp pumpkin pie spice blend
- 1/4-1/3 cup chocolate chips
Instructions
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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.
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In a large bowl, add pumpkin puree and sugar. Beat together with a hand-mixer until the mixture is smooth.
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Next beat in the cooled melted butter, egg, and vanilla. Mix well.
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Add flour, baking soda, baking powder, and salt and mix with a fork until just incorporated. Fold in chocolate chips.
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Use a tablespoon to scoop the batter and divide 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.
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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.
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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!
Recipe Notes
For best results, use paper or parchment muffin cup liners.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
If you get a chance to try these chocolate chip pumpkin muffins, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
more marvelous muffin recipes
- Double Chocolate Banana Muffins – bring on the chocolate!
- Coconut-Lime Avocado Muffins – a tropical twist we totally adore
- Apple Cinnamon Banana-Nut Muffins – topped with cinnamon sugar streusel – YES!
Linda
I doubled the cinnamon and pumpkin pie spice- just because 😊 and added chopped walnuts. The recipe made 24 mini cupcakes that I baked for about 12-14 minutes. I enjoy small batch recipes; just perfect for the Mr and me while we are drinking our morning coffee. Thanks for sharing this tasty recipe.
Lily
This is the first resipy I have tryed of yours and it was so yummy and moist! Perfect for fall.
Will definitely make again,and double the batch
dylan
is there any way to make these without baking soda and powder? do you think they’d still turn out ok or not?
Jenn
Hi Dylan! I’m don’t think they would have much rise to them without either ingredient and may end up quite dense. If you have a base recipe for a muffin without either that you love, you may be able to tweak that to give it a pumpkin/chocolate vibe as an experiment.
Gayle
Excellent! These are very moist and you can actually taste pumpkin–they remind me of pumpkin bars, but without the cream cheese frosting. I always make my muffins mini (I like to have a couple with my 4:00 AM cup of coffee to tide me over till breakfast). This recipe makes 24 nice sized mini muffins. I started with 12 minutes on the timer but I think I ended up closer to 15 minutes before I pulled them out of the oven. I will definitely be making these again.
Jen
My children saw chocolate chips; I saw pumpkin! Everyone loved the muffins and they were so easy to make. I did not feel bad when the kids “ate chocolate” for breakfast!! <3!
Jenn
Yay!!! I’m thrilled y’all enjoyed them! Breakfast of champions, right?!
Naureen
I was just wondering how much salt is in the recipe!
Jenn
Hi Naureen! Updating the post right now! 🙂 You’ll use 1/4 tsp for the muffins.
Naureen Dhanani
Thank you! I’ve made them twice now already 🙂
Jenn
Ahhh yay!!! So happy to hear it Naureen, thank you!
Wilhelmina Wessel
These muffins look delightful!
Jenn
Thank you!
April
These are super yummy!! I love small batch recipes…they’re great when you’re baking for just one or two people.
Jenn
So glad you enjoyed them April! Thanks!
Ivory
These cupcakes looks amazingly yumm. Will be making some
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