Mini Pumpkin Muffins with Chocolate Chips

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These mini pumpkin muffins are tender, flavorful, and quick to make. With warm pumpkin pie spice and simple ingredients, they’re perfect for a school snack or fall treat.

Mini Chocolate Chip Pumpkin Muffins spilling out of a glass jar onto a white countertop.

These mini pumpkin muffins are dangerous—I told myself I’d have one, and somehow half the muffin pan is already empty. This is an easy recipe that tastes great!

- Caroline C.

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Ingredients
Instructions
Top Tip
Substitutions
Variations
Speciality Equipment
Storage
FAQ: Mini Pumpkin Muffins
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Bailey pouring a green smoothie into a glass in her white kitchen.

Bailey's Thoughts ...

Today's mini pumpkin muffins are everything I love about baking - simple, cozy, and packed with just the right amount of pumpkin pie spice. They come out soft, moist, and sweet every time, making them a perfect treat. It’s the kind of recipe that just feels like fall!

Why mini muffins? Well ... because small food is just better. They bake faster, cool faster, and let’s be honest—everything is more fun in mini form. Plus, you get the built-in excuse to eat more than one (because three minis obviously don’t count the same as one big muffin, right?). They’re also perfect for on-the-go breakfasts because they are way less crumbly than regular-sized muffins, which means fewer car seat disasters.

Quick tip: Want regular size muffins instead? This recipe makes 12. Swap the mini chocolate chips for regular ones, fill your muffin cups about ¾ full, and increase your baking time to 21-26 minutes. Same cozy pumpkin vibes, just bigger.

-Bailey

PS - These high protein blueberry muffins also make a great breakfast (and they are one of the top recipes on Simply Sissom).

Ingredients

All-Purpose Flour: Stick with regular all-purpose flour for the best texture.
Baking Powder: Helps the muffins rise; make sure it’s fresh for the best results.
Baking Soda: Works with the baking powder to give a light texture.
Salt: Regular table salt works best. Avoid flaky salts like kosher or sea salt, as they won't distribute evenly.
Pumpkin Pie Spice: Use a pre-mixed blend or your own mix of cinnamon, nutmeg, and ginger.
Sugar: Granulated sugar evenly sweetens the muffins while helping create a light, tender crumb.
Vegetable Oil: A neutral oil like vegetable or canola works best for moist muffins.
Canned Pumpkin: Make sure it’s 100% pure pumpkin, not pumpkin pie filling.
Eggs: Choose large eggs for the best results
Mini Chocolate Chips: Optional but fun.

Instructions

Step 1: Mini Pumpkin Muffins. Put dry ingredients into the mixing bowl.

Preheat the oven and line your mini muffin pan with paper liners. In a mixing bowl, combine flour, baking powder, baking soda, salt and pumpkin pie spice.

Step 2: Mini Chocolate Chip Muffins. Mix all wet ingredients in a mixing bowl.

In another mixing bowl, whisk the sugar, oil, pumpkin, eggs, and water until smooth.

Step 3: Mini Chocolate Chip Muffins. Mix wet and dry ingredients and add mini chocolate chips.

Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined. Stir in the mini chocolate chips.

Step 4: Mini Chocolate Chip Pumpkin Muffins. Scoop batter into muffin tin and bake.

Divide the batter into the muffin cups, sprinkle a few extra chocolate chips on top, and bake until a toothpick comes out with a few moist crumbs.

See recipe card for quantities.

Top Tip

Use a melon scoop to portion the batter evenly and keep all your muffins the same perfect size.

Substitutions

All-Purpose Flour: You can swap with whole-wheat flour, but the muffins will be denser with a nuttier flavor.

Pumpkin Spice: Make your own by combining 1 ½ teaspoon cinnamon, ½ teaspoon ground nutmeg and ¼ teaspoon ground ginger.

Vegetable Oil: Use canola oil, melted butter, or melted coconut oil. Butter will give a richer flavor but result in a slightly firmer texture.

Canned Pumpkin: Use homemade pumpkin purée or butternut squash purée—the flavor will be slightly different, but still delicious.

Mini Chocolate Chips: Omit if you don't have any on hand or prefer a plain muffin.

Mini Pumpkin Muffins with chocolate chips piled onto a glass cake stand.

Variations

Streusel Topped Pumpkin Muffins - combine ½ cup of all-purpose flour, ⅓ cup of light brown sugar, ¼ teaspoon of ground cinnamon, and ¼ teaspoon of salt in a small bowl. Add ¼ cup of softened unsalted butter and mix with a fork or your fingers until crumbly. Sprinkle the streusel topping evenly over the muffin batter before baking for a delightful crunch and sweetness.
Nutty Pumpkin Muffins: Stir in chopped nuts like walnuts or pecans for added crunch and flavor.
Dairy-free mini muffins: Choose dairy free chocolate chips or omit the chocolate chips from the muffins.
Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free baking blend.

Speciality Equipment

Some of the links below may be affiliate links. This means the if you purchase, I will receive a small commission. All products linked are things that I use in my own kitchen.

Amazon Basics Digital Kitchen Scale: When baking, it always best to measure your ingredients. This scale is under $12 and works perfectly. I use it daily.

Silicone Mini Muffin Tin: I love using a silicone pan because it eliminates the need for paper liners. While those liners can be cute, they often cling to the muffins, and when you're working with mini sizes, every crumb counts!

Wilton 24 Cup Mini Muffin Tin: I like this pan because it makes 24 mini muffins at once. I've owned mine for years and have no complaints.

Mini Paper Muffin Liners: There are so many fun options, but I typically just go with white.

Storage

Countertop: Allow the muffins to cool completely, then store them in an airtight container at room temperature. They will stay fresh for about 3-4 days.

Refrigerator: For longer freshness, you can store the muffins in the refrigerator in an airtight container. They will last for up to 1 week. Just note that refrigeration may slightly affect their texture, making them a bit denser.

Freezer: To freeze, wrap the cooled muffins individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When ready to enjoy, thaw at room temperature or warm them in the microwave for a few seconds.

FAQ: Mini Pumpkin Muffins

Can I add nuts or other mix ins?

Yes! Feel free to add chopped nuts, dried fruit or even extra chocolate chips.

Why did my muffins turn out dense?

Over mixing the batter or using too much flour can result in dense muffins. Weighing your ingredients is always recommended.

Can I use homemade pumpkin puree instead of canned?

Yes, homemade pumpkin puree works well I this recipe. Just make sure it is smooth and well prepared.

Can I double the recipe?

Yes, you can easily double the recipe to make a larger batch.

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