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

Cook Time 23

Total Time 34

Servings muffins

Calories 304kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

1 cup pumpkin puree
½ cup sugar
6 TBSP unsalted butter, melted and cooled
1 large egg
½ tsp pure vanilla extract
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 blend
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

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!

Nutrition