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.
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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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
- 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.
- In another mixing bowl, whisk the sugar, oil, pumpkin, eggs, and water until smooth.
- Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined. Stir in the mini chocolate chips.
- 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.
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
Yes! Feel free to add chopped nuts, dried fruit or even extra chocolate chips.
Over mixing the batter or using too much flour can result in dense muffins. Weighing your ingredients is always recommended.
Yes, homemade pumpkin puree works well I this recipe. Just make sure it is smooth and well prepared.
Yes, you can easily double the recipe to make a larger batch.
Recipe
Mini Pumpkin Muffins With Chocolate Chips
- Total Time: 36 minutes
- Yield: 42-46 mini muffins 1x
Description
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.
Ingredients
- 1 ½ cups (212g) all-purpose flour
- 1 teaspoon (4g) baking powder
- ½ teaspoon (3g) baking soda
- ¾ teaspoon (4.5g) salt
- 2 ¼ teaspoons (5.5g) pumpkin pie spice
- 1 ¼ cups (250g) sugar
- ½ cup (120ml) vegetable oil
- 1 cup (240g) canned pumpkin
- 2 large eggs (around 100g)
- ¼ cup (60ml) water
- ½ cup (90g) mini chocolate chips + more for sprinkling on top
Instructions
- Preheat the oven to 350°F (180°C). Line a mini muffin pan with paper liners (2 minutes).
- In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon salt, and 2 ¼ teaspoons pumpkin pie spice (3 minutes).
- In a medium mixing bowl, whisk together 1 ¼ cups sugar, ½ cup vegetable oil, 1 cup canned pumpkin, 2 large eggs, and ¼ cup water until smooth (5 minutes).
- Pour the pumpkin mixture into the dry ingredients and fold gently with a rubber spatula until just combined (2 minutes).
- Add in ½ cup mini chocolate chips, ensuring they are evenly distributed (1 minute).
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle a few extra mini chocolate chips on top of each muffin (5 minutes).
- Bake for 15-18 minutes, until a toothpick inserted into the center of a muffin comes out with a few moist crumbs (15-18 minutes).
- Let the mini muffins cool in the pan for 5 minutes, then transfer them to a cooling rack (10 minutes).
- Store in an airtight container at room temperature for up to 4 days.
- Prep Time: 18
- Cook Time: 18
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 68
- Sugar: 6.2 g
- Sodium: 60.6 mg
- Fat: 2.9 g
- Carbohydrates: 10 g
- Protein: 0.8 g
- Cholesterol: 8.9 mg
Pairing
These are my favorite dishes to serve with mini pumpkin muffins:
Related
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Mira
Hi,
I am so glad you posted. utritional Info. I cannot use the recipe as stated, as I have elevated cholesterol. 46.3 mg of cholesterol per serving. ?? IS there is a way to reduce it ? I hope that somebody has tried to make this recipe cholesterol friendly.
Bailey Sissom
Hi Mira. I can offer a couple suggestions that "should" work to lower the amount of butter (aka cholesterol), BUT... please note baking is finicky and I haven't actually tried these suggestions. They may not work. That said, maybe try subbing 1/2 the butter for applesauce or yogurt?
Jessica
Hello, I do not see where or how much chocolate to add to this?
Bailey Sissom
Thank you so much for pointing that out. Add 1/2 -3/4 cup of dark chocolate chunks. I am fixing the recipe now.
Jessica
Great! thank you so much!