Easy Pumpkin Mini Muffins with Chocolate Chips

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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!

Prep Time15

Cook Time22

Total Time37

Course: Breakfast, Snack

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 106kcal

Author: Ella Gilbert

Equipment

Muffin pan
Bowl
Whisk

Ingredients

Muffins

1 ¼ cup sugar
1 ⅓ cup pumpkin puree
8 tablespoons vegetable oil
2 teaspoons vanilla extract
¼ cup whole milk
2 large eggs
2 cups 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 mini chocolate chips

Metric - US Customary

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 sugar, 1 ⅓ cup pumpkin puree, 8 tablespoons vegetable oil, 2 teaspoons vanilla extract, ¼ cup whole milk, 2 large eggs
Add the dry ingredients and fold everything together until the muffin batter is smooth.
2 cups 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 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.

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.

Nutrition