This easy peasy recipe for Mini Chocolate Chip Pumpkin Muffins makes 20 fluffy and flavorful Fall muffins! These bakery-style mini muffins are a hit with kids and adults alike!
You WANT this muffins. You NEED these muffins.
Oh baby, oh baby.
(Name the movie reference and I’ll love you forever!)
Below I’ll give you all my tips and tricks for making these marvelous mini muffins and an easy-print recipe card along with some helpful Q&A. These muffins are great for breakfast, brunch, or snacking and make an easy bite-sized treat.
In case you need it, I’ll also include my easy peasy recipe for a DIY pumpkin spice blend.
Mini Pumpkin Muffin Ingredients
- pumpkin puree (1 cup)
- granulated sugar (½ cup)
- unsalted butter (6 TBSP)
- one large egg
- pure vanilla extract (½ tsp)
- all-purpose flour (1 cup)
- baking soda (½ tsp)
- baking powder (¼ tsp)
- salt (¼ tsp)
- ground cinnamon (¼ tsp)
- pumpkin pie spice blend (¼ tsp) see below
- mini chocolate chips (1/3 cup)
DIY Pumpkin Spice Blend
No pumpkin spice? No problem! Here’s now to make your own at home with a blend of tasty spices:
- 3 TBSP ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 1 tsp allspice
- 1 tsp ground cloves
Simply mix well and store in an airtight container or upcycled spice jar! This is the blend I use in all my pumpkin spiced recipes.
Q: What type of pumpkin puree can I use?
Not all pumpkin purees are created equal. Organic pumpkin puree and homemade pumpkin puree tend to have a higher moisture content and can be a bit chaotic to bake with for this reason. I have had the best results with Target’s Good and Gather brand, Libby’s Pumpkin Puree, and Publix’s store brand.
Q: Cinnamon and pumpkin spice… with chocolate?
Yessssss! It’s so delightful! I modeled these mini muffins after my famous Small Batch Chocolate Chip Pumpkin Muffins which always get rave reviews. They’re fluffy and flavorful!
Q: Can I use regular chocolate chips?
Since the muffins are mini, using mini semi-sweet chocolate chips ensures the perfect muffin to chocolate ratio. If you only have regular-sized chocolate chips available skip folding them into the batter and instead press 3-4 into each muffin after scooping the batter into the muffin liners.
Tools Needed for Mini Muffins
These mini muffins can be baked in a 24 Cavity Mini Muffin Pan or you can also use two 12 cavity mini muffin pans.
Parchment paper mini muffin liners are my go-to option for zero sticking and regular paper liners can be used as well.
To make portioning out the batter quick and easy, I love using my OXO Medium Cookie Scoop (I use it for medium sized cookies as well – it’s great!) It portions out a perfect 1.5 Tablespoons of batter per mini muffin cup. This takes the guesswork out of dividing the batter into 20 cups and yields perfectly fluffy mini muffins with a rounded bakery-style dome on top. Simply scoop, scrape against the side of the bowl to level, then use the handy lever to release the batter into your muffin liners/pan.
Mini Chocolate Chip Pumpkin Muffins
This easy peasy recipe yields 20 mini muffins.
Need to make mini muffins for a larger crowd? Simply double all the ingredients. To do so, click the print button. There will be a little +/- button where you can increase the yield from 20 muffins to 40 muffins. Shoot me a comment if you need assistance and I’ll be happy to help!
Prefer larger muffins? The recipe will yield 6 standard-sized muffins. Bake time will need to be increased to 23-24 minutes.
Ready to get baking? Let’s get our muffin on!
Mini Chocolate Chip Pumpkin Muffins
Equipment
- 24 Cavity Mini Muffin Pan or two 12-count mini muffin tins
Ingredients
- 1 cup pumpkin puree
- ½ cup sugar (100 grams)
- 6 TBSP unsalted butter, melted (85 grams)
- 1 large egg
- ½ tsp pure vanilla extract
- 1 cup all-purpose flour (120 grams)
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ¼ tsp ground cinnamon
- ¼ tsp pumpkin pie spice blend
- 1/4-1/3 cup chocolate chips
Instructions
- First preheat oven to 375℉ and line a mini 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.
- Next measure out all ingredients for speedier muffin prep.
- In a large bowl, melt butter in the microwave (approx. 60 seconds) then add pumpkin puree, vanilla, and sugar. Beat together with a metal whisk until the mixture is smooth.
- Next whisk in the egg until well incorporated.
- In a separate bowl, combine flour, baking soda, baking powder, cinnamon, pumpkin spice, and salt. Mix well.
- Add the flour mixture to the wet ingredients and mix together with a fork until just combined. Gently fold in mini chocolate chips to distribute into batter. Batter will be thick.
- Rest batter for 10-15 minutes then scoop into lined muffin tray for puffy domed muffins. I used a 1.5 TBSP medium cookie scoop or you could use a tablespoon to measuring a heaping tablespoon of batter per muffin liner to yield 20 mini muffins.
- Place muffin pan on the center rack. Once oven door is closed, reduce the oven's temperature from 375℉ to 350℉ (another trick for fluffy muffin tops)
- Bake for 17-18 minutes.
- Once cool enough to handle, transfer to a wire rack to fully cool before diving in face-first! Hooray muffins!
Notes
Nutrition
Q: Can I make these muffins in advance?
These muffins will stay fresh in an airtight container on the counter for a few days! Though the recipe makes 20 mini muffins, I have not been able to keep them past day 3 before we devour them all. They’re so snackable and great as a takealong option for gatherings too!
You can also make the muffin batter the night before and let it rest in a covered mixing bowl overnight in the fridge. The next day simply scoop into your mini muffin, bake, and enjoy! Leftover muffins may also be frozen for later.
Looking for More Muffin Recipes?
- Pumpkin Spice Banana Nut Muffins
- Banana Streusel Muffins
- Pumpkin Apple Muffins
- Bakery-Style Blueberry Muffins
If you get a chance to try these mini chocolate chip pumpkin muffins, let me know! I’ve made them 3x this November and they have been a hit with friends and neighbors.
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!
Questions & Reviews
This recipe is fantastic! My kids love them and my daughter loves helping me make them. They make up exactly like the pictures, and it’s ridiculously fool proof. Even the instruction on lowering the temperature when you put the muffins in did exactly what you said! Fluffy and soft muffins with gooey chocolate.
The directions made the muffins easy to make. I brought them to a meeting and they were devoured!
I enjoyed the simplicity of the recipe. The mini chocolate chip pumpkin muffins turned out really good. The muffins are moist and delicious. My family ate them up quickly. I’m looking forward to making another batch of mini chocolate chip muffins soon. I ❤️these muffins.
The best….have made four times this fall. Always a hit..I freeze them
Ahhhh yay! So so glad you’ve been loving them. Thanks Marlene!
So delicious. A great fall treat. The addition of the mini chips made these mini muffins five star.
Thank you! 😃
These were delicious! I used whole wheat flour, and my family didn’t even notice, haha. I often have to tweak recipes from blogs, but this one turned out perfect just as written. I’ll definitely be making these again!
Thanks Carrie! Super excited they were great with WW flour too!
Made these to share at school. Easy and delicious. I did use my own pureed pumpkin and they came out nice and moist.
This is my first recipe of yours and look forward to making more.
Yay! Thank you Carol – I can’t wait to hear what you try next! xoxo
I just stumbled upon your blog. These look great!
I loved these.
Just had to update that I made these again to share with friends and made them fairy and egg free. I subbed in some plant butter, flax eggs, and allergy-free dark chocolate. They turned out delicious this way, too! ♥️
Amazing news! Thanks Shauna!
These were amazing! I made them to snack on in between making Thanksgiving dishes. I trusted your recipe (because all of your recipes are amazing ♥️) and doubled it. I’m so glad I did because my family could not keep their hands off of them! I’m planning to make them again this week! Yummmmm!