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

Mini Pumpkin Muffins With Chocolate Chips


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  • Author: Bailey Sissom
  • 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

Scale
  • 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
  • 1/2 cup (90g) mini chocolate chips + more for sprinkling on top

Instructions

  1. Preheat the oven to 350°F (180°C). Line a mini muffin pan with paper liners (2 minutes).
  2. In a large mixing bowl, whisk together 1 ½ cups all-purpose flour1 teaspoon baking powder½ teaspoon baking soda¾ teaspoon salt, and 2 ¼ teaspoons pumpkin pie spice (3 minutes).
  3. 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).
  4. Pour the pumpkin mixture into the dry ingredients and fold gently with a rubber spatula until just combined (2 minutes).
  5. Add in ½ cup mini chocolate chips, ensuring they are evenly distributed (1 minute).
  6. 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).
  7. 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).
  8. Let the mini muffins cool in the pan for 5 minutes, then transfer them to a cooling rack (10 minutes).
  9. 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