Mini Pumpkin Chocolate Chip Muffins
These soft and moist mini muffins are packed with cozy pumpkin spice and sweet chocolate chips.
easy.enzo81.xyzThese little muffins are a favorite in my house during the cooler months. They are incredibly tender and have just the right amount of spice to make your kitchen smell amazing while they bake. Since you do not need a mixer to make the batter, they are a great option for a quick weekend baking project.
Because they are bite sized, these muffins are perfect for packing into school lunches or grabbing as a snack on your way out the door. My biggest tip is to make sure your pumpkin puree is not pumpkin pie filling, as you want the plain version for the best results.
Ingredients
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi sweet chocolate chips
8Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit and grease a mini muffin tin or line it with mini paper liners.
- 2
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt until well combined.
- 3
In a separate medium bowl, stir together the melted butter, brown sugar, granulated sugar, pumpkin puree, egg, and vanilla extract until smooth.
- 4
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined.
- 5
Fold in the chocolate chips, making sure not to overmix the batter.
- 6
Spoon the batter into the prepared mini muffin tin, filling each cup about three quarters full.
- 7
Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely.
Tips
Store these muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months and thaw them on the counter for a quick breakfast.
Made this recipe? Let us know how it went.
You might also like
Maple Walnut Butternut Squash Bread
A cozy, spiced loaf featuring roasted butternut squash, maple syrup, and a crunchy walnut streusel topping.
View recipe →
The Essential Guide to Room Temperature Baking
Understanding why room temperature ingredients are the secret to perfect cakes and cookies every time.
View recipe →
Easy No Knead Sourdough Focaccia
This simple sourdough focaccia features a soft, airy interior and wonderfully crispy, olive oil kissed edges.
View recipe →
Homemade Honey Buns
Soft and sweet homemade honey buns that taste way better than anything from a box.
View recipe →