Small-Batch Chocolate Chip Pumpkin Muffins

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!

5 from 3 votes

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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!

Course Breakfast, Dessert

Cuisine American

Keyword Chocolate Chip Pumpkin Muffins

Prep Time 11 minutes

Cook Time 23 minutes

Total Time 34 minutes

Servings 6 muffins

Author Jenn Laughlin - Peas and Crayons

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

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, and salt and mix with a fork until just incorporated. Fold in chocolate chips.

5. 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.

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!

Recipe Notes

For best results, use paper or parchment muffin cup liners.

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!