The only thing better than pumpkin muffins are mini pumpkin muffins! These bite-sized pumpkin muffins are packed with mini chocolate chips. They're made in one bowl and you don't even need a mixer! These cutie mini muffins are perfect for Fall, Halloween or Thanksgiving!
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In case it wasn't obvious, I love pumpkin recipes. From pumpkin banana muffins to chewy pumpkin cookies, pumpkin pie smoothies to pumpkin carrot soup, I always love a pumpkin recipe! And these little pumpkin muffins are perfect for pumpkin season!
These mini pumpkin muffins with chocolate chips are based off of my pumpkin muffins with streusel and pecan pumpkin muffins. Same moist and fluffy muffin but teeny tiny! They're so easy to make and don't need any fancy equipment. I think they're perfect for bake sales, brunches, or if you've got some leftover cans of pumpkin hanging around your pantry!
Why you'll love this recipe!
- Simple: you only need a bowl, a whisk and a rubber spatula! No stand mixer or handheld mixer required for this easy recipe.
- Rich Pumpkin Flavor: using canned pumpkin puree and pumpkin pie spice is going to give you all the fall cozy flavors.
- Chocolate Chips: I love the pairing of chocolate and pumpkin in the fall! I used mini chocolate chips so you get chocolate in every bite.
- Perfect Size: these mini pumpkin muffins are the perfect size for snack time, a breakfast table or when you just want to get in the fall spirit!
Grab your ingredients
- Canned Pumpkin: Make sure you're using 100% pure pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has sugars and spices so it won't work in this recipe! I haven't tried this with homemade pumpkin puree.
- Oil: Using a neutral oil like sunflower oil, canola oil or vegetable oil is best. Using oil instead of melted butter means the mini pumpkin chocolate chip muffins are going to stay soft, fluffy and moist for days.
- Sugar: I'm just using granulated sugar to sweeten these muffins. I don't recommend decreasing the amount of sugar you use, this recipe has been developed by me to have a certain amount of sugar in it (as well as all the other ingredients!) so the muffins stay soft and keep their structure.
- Leaveners: You'll need both baking soda and baking powder in this recipe to help give the muffins some lift in the oven. I always recommend checking the expiration date on them, if they've expired then they won't work in the recipe! I also make sure to always keep the lids tightly on, as if you don't store them correctly they might not work.
- Cinnamon, Nutmeg, Ginger, & Cloves: These warm spices pair perfectly with the pumpkin and really amplify that fall flavor!
- Milk: You need some liquid in this recipe, and that's why I'm using milk! I've tested this recipe with whole milk, but you could use non-dairy milk if you prefer.
- Eggs: Eggs are going to help provide structure to these muffins, so don't skip them out!
Substitutions & Additions
- Pumpkin Pie Spice: If you don't have ground cinnamon, ginger, nutmeg or cloves on hand, you can use pumpkin spice instead.
- Nuts: swap out the mini chocolate chips for toasted walnuts or pecans!
- Maple Syrup Flavor: I have tested this recipe with both vanilla extract and also maple extract. You could also use maple bakery emulsion or maple flavoring!
How to make mini pumpkin muffins
- Step 1: Preheat your oven to 350° and line a mini muffin pan with mini liners. In a large bowl, whisk together the pumpkin puree, sugar, oil, eggs, vanilla extract, and milk.
- Step 2: Add all of the dry ingredients to the wet ingredients and use a rubber spatula to mix until just combined.
- Step 3: Stir in the mini chocolate chips.
- Step 4: Pour the muffin batter into the muffin tin so they're full. Bake in the preheated oven for 10-14 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let them cool in the pan for 10 minutes before removing to a wire cooling rack to cool completely.
My Baking Tips & Notes
- Kitchen Scale: I always use a food scale to weigh out my ingredients! It's really easy to add too much flour if you're using a measuring cup, which is going to make the muffins dry and dense.
- Add Extra Chips: As soon as the muffins are out of the oven, I gently press on extra mini chocolate chips on top of the muffins to get that bakery style look!
- Fill to the Top: I fill the muffin liners to the very top! These mini pumpkin muffins don't have a ton of baking powder in them, so they shouldn't overflow in the oven.
- Sparkly Muffin Tops: Want sparkly muffins? Add sparkling sugar or demerara sugar to the tops of the muffins just before baking!
- Regular Size Muffins: want to make pumpkin mini muffins regular sized? Follow the same recipe for my pumpkin muffins with a streusel topping, but leave out the streusel and add chocolate chips!
- Half Batch: This recipe makes 36 mini muffins, but you can cut all the ingredients in half to make 18 mini muffins if you prefer!
Serving Suggestions
- Brunch Spread: serve a fun Fall brunch with my apple waffles, apple pie cinnamon rolls and pumpkin spice lattes!
- Cinnamon Sugar Coating: brush the tops of the warm muffins with melted butter, then roll them in a mixture of granulated sugar and ground cinnamon to give you mini cinnamon sugar pumpkin muffins! My mom used to do something similar with cinnamon muffins when I was a kid every Christmas and it was amazing.
- Leftover Canned Pumpkin: use the leftover pumpkin puree to make a pumpkin sauce for coffee!
Storage & Freezing
Keep these mini muffins in an airtight container at room temperature for up to a week.
To freeze, place in a freezer bag, ziploc bag or airtight container in the freezer for up to 2 months. Let thaw before enjoying.
Made This Recipe?
Make sure to leave a ⭐️ rating and review below! You can tag me on Instagram @alpineella or follow along on Pinterest, Facebook and TikTok!
Thank you!
Ella
Recipe
Easy Pumpkin Mini Muffins with Chocolate Chips
Indulge in the perfect Fall treat - mini pumpkin muffins packed with mini chocolate chips. Quick and easy to make in one bowl!
Equipment
- Muffin pan
- Bowl
- Whisk
Ingredients
Muffins
- 1 ¼ cup (240 grams) sugar
- 1 ⅓ cup (300 grams) pumpkin puree
- 8 tablespoons (90 ml ) vegetable oil
- 2 teaspoons vanilla extract
- ¼ cup (60 ml) whole milk
- 2 large eggs
- 2 cups (220 grams) all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ teaspoon fine salt
- ¾ cup (130 grams) mini chocolate chips
Ella's Baking Tip!Weigh your ingredients with a kitchen scale for the best results!
Instructions
- Preheat the oven to 350°Fahrenheit/175°Celsius and line a mini muffin pan with liners. You'll need to make this in two batches because this recipe makes 36 muffins.
- In a large bowl, whisk together all of the wet ingredients until smooth.1 ¼ cup (240 grams) sugar, 1 ⅓ cup (300 grams) pumpkin puree, 8 tablespoons (90 ml ) vegetable oil, 2 teaspoons vanilla extract, ¼ cup (60 ml) whole milk, 2 large eggs
- Add the dry ingredients and fold everything together until the muffin batter is smooth.2 cups (220 grams) all purpose flour, ½ teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, 1 teaspoon ground ginger, ¼ teaspoon ground cloves, ¾ teaspoon fine salt
- Stir in the mini chocolate chips.¾ cup (130 grams) mini chocolate chips
- Scoop out the muffin batter into the muffin liners to the top.
- Bake in the preheated oven for 10-13 minutes, or until a toothpick inserted in the middle comes out clean.
- Take the muffins out of the oven and let them cool in the pan for 10 minutes. Take them out and place on a wire rack to cool completely.
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Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.
I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients about 2 hours before you start baking.
Pumpkin: make sure you are using canned pumpkin puree and not pumpkin pie filling!
Oil: use a neutral oil like vegetable, canola or sunflower oil.
Storage: keep in an airtight container at room temperature for up to five days.
Freezing: freeze baked and cooled muffins in a freezer bag for up 2 months. Let them thaw in the fridge or at room temperature. You can also defrost them in the microwave. Tried this recipe?Leave a comment below! You can also tag me on Instagram @alpineella so I can see what you made!
Kim says
Can these be made in standard cupcakes?
Ella says
Hi Kim, yes you can! Use a standard muffin/cupcake pan. Preheat the oven to 425°Fahrenheit/220°Celsius (starting at a higher temp will make the muffin tops higher!) and fill the muffin pan to the top with muffin batter into each liner. Bake for 5 minutes, then without opening the oven door, lower the temperature to 350°Fahrenheit/175°Celsius and bake for an additional 16-18 minutes.