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By Joy Shull
4.55 from 61 votes
on Oct 12, 2022, Updated Jun 12, 2024
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These mini pumpkin muffins with chocolate chips are the best bite sized snack or breakfast for pumpkin season!
These Pumpkin Mini Muffins are the best fall muffin!
It’s the time of year for pumpkin recipes and we are obsessed with these perfect mini pumpkin muffins! I have made these for my kids as a snack or fast breakfast and they disappear so quickly.
I just can’t get enough of pumpkin recipes like pumpkin cake mix muffins, pumpkin chocolate chip cookies, and pumpkin cheesecake truffles.
I find myself making all the pumpkin things, even a pumpkin shaped cheese ball appetizer for parties!
Mini muffins are a favorite in our house because they are the perfect size for little hands or when you just want a little something sweet.
We have been on a kick and made lots of variations like healthy chocolate mini muffins, pancake mini muffins, mini banana muffins, mini chocolate chip muffins, and mini blueberry muffins.
Ingredients to make pumpkin muffins
- canned pumpkin: not pumpkin pie filling
- melted butter: you can substitute vegan butter to make these dairy free
- eggs
- vanilla extract
- brown sugar
- all purpose flour
- baking soda
- pumpkin pie spice
- milk: substitute dairy free milk to make these dairy free
- mini chocolate chips: semi-sweet, dark chocolate, or dairy free mini chocolate chips
How to make pumpkin mini muffins
Step 1: Add the dry ingredients to a mixing bowl. Whisk together the flour, baking soda, and pumpkin pie spice until combined.
Step 2: In a separate mixing bowl, whisk together the wet ingredients: canned pumpkin, melted butter, vanilla extract, brown sugar, milk, and eggs.
Step 3: Add the dry ingredients to the wet ingredients and stir until just combined. It is important not to over mix muffin batter, as it will result in dense and dry muffins.
Step 4: Fold the mini chocolate chips into the muffin batter using a rubber spatula.
Tip: Want some muffins without chocolate chips? Add half of the batter to a greased mini muffin tin first, then fold in half the amount of chocolate chips into the remaining batter.
Step 5: Grease a mini muffin tin with cooking spray. Use a mini cookie scoop to fill the muffin tin with batter.
Step 6: Bake the mini pumpkin muffins at 350 degrees for 15-18 minutes, until a toothpick inserted comes out clean.
Allow the pumpkin muffins to cool for 2-3 minutes in the mini muffin pan, then use a butter knife to gently remove the muffins onto a wire cooling rack to cool completely.
Just look at that fluffy chocolatey pumpkin inside! These sweet little muffins are so delicious and perfectly pumpkin spiced.
How to store pumpkin muffins
- at room temperature: store in an airtight container for 2-3 days
- in the refrigerator: the preferred method to keep these muffins fresh for longer. Pumpkin muffins will keep in an airtight container in the refrigerator for 4-5 days.
- in the freezer: mini muffins can be frozen for up to 2-3 months
These pumpkin mini muffins are a must have for fall! Make a batch on the weekend for easy snacking or busy mornings or to have on hand for an after school snack.
4.55 from 61 votes
Mini Pumpkin Chocolate Chip Muffins
By: Joy Shull
These easy pumpkin chocolate chip mini muffins are the best fall snack!
Prep: 10 minutes mins
Cook: 15 minutes mins
Total: 25 minutes mins
Servings: 24
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Ingredients
- ¾ cup pumpkin puree
- ¼ cup salted butter, melted and slightly cooled
- 2 eggs
- 2 teaspoons vanilla extract
- ⅔ cup brown sugar
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ⅓ cup milk
- ⅔ cup mini chocolate chips
Instructions
Whisk together the flour, baking soda, and pumpkin pie spice
In a separate bowl, whisk together the pumpkin, melted butter, vanilla extract, brown sugar, milk, and eggs
Add the dry ingredients to the wet, and mix until just combined. Do not over mix
Fold in the mini chocolate chips using a rubber spatula
Line a muffin tin with mini muffin liners, or spray the tin with nonstick cooking spray
Distribute the muffin batter into the 24 mini muffin cups
Bake the mini pumpkin muffins at 350 degrees for 15 – 18 minutes, or until a toothpick inserted comes out clean
Cool 2-3 minutes in the pan, then use a butter knife to gently remove the mini muffins onto a wire cooling rack to cool completely
Nutrition
Calories: 105kcal, Carbohydrates: 16g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 20mg, Sodium: 73mg, Potassium: 44mg, Fiber: 1g, Sugar: 10g, Vitamin A: 1287IU, Vitamin C: 0.4mg, Calcium: 21mg, Iron: 1mg
Like this recipe? Rate and comment below!
4.55 from 61 votes (61 ratings without comment)
8 Comments
These are great!! I made one patch, then decided to make another batch to freeze, with the rest of the pumpkin in the can. Thanks!
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So glad you enjoyed it!
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Just made these into regular size muffins, made 16. Very good, easy and ingredients I have on hand. Loving everything pumpkin right now. Thanks for the delicious recipe.
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So glad you enjoyed the recipe!
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I forgot to add milk but added a bit more pumpkin than called for. They were perfect. They will not last long in my house!
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So glad you enjoyed the recipe!
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I just made these minus the choc chips. They taste yummy to me and I got 31 muffins out of the batter. Test will be my grandson that I want to eat a little healthier.
Thank youReply
Your recipe looks really good and is not high in alot of things like sugar and sodium and calories. I will try this but I just don’t know when.
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