Mini Chocolate Chip Pumpkin Muffins Recipe

If you’re anything like me and adore bite-sized treats that pack a flavorful punch, you’re going to fall head over heels for this Mini Chocolate Chip Pumpkin Muffins Recipe. These little gems combine the cozy warmth of pumpkin spice with melty pockets of chocolate in every fluffy bite. I love how perfect they are for breakfast on the go or a midday pick-me-up during the crisp fall months.

What makes this Mini Chocolate Chip Pumpkin Muffins Recipe truly special is how effortlessly they come together and the way they deliver on texture — soft, moist, and just the right amount of sweet. Whether you’re baking for a crowd or just craving a personal snack stash, these mini muffins are always a crowd pleaser. I promise, once you try these, they’ll become a staple in your seasonal baking routine.

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Ingredients You’ll Need

The ingredients in this Mini Chocolate Chip Pumpkin Muffins Recipe come together to deliver a perfect balance of spice, sweetness, and moisture. Using quality canned pumpkin puree ensures a consistent texture, while mini chocolate chips are the ideal size for even distribution without overwhelming each muffin.

• Pumpkin Puree: Use canned for consistent moisture and flavor; homemade can be too watery for muffins.
• Sugar: I use regular granulated sugar, but you can experiment with brown sugar for a deeper flavor.
• Unsalted Butter: Melted butter adds richness — don’t substitute with oil for the same cozy texture.
• Egg: Binds the ingredients together and adds moisture.
• Pure Vanilla Extract: A splash elevates the flavors beautifully.
• All-Purpose Flour: The base of the batter, gives structure.
• Baking Soda & Baking Powder: These leavening agents ensure your muffins rise just right.
• Salt: Enhances the flavor and balances sweetness.
• Ground Cinnamon & Pumpkin Pie Spice Blend: These spices bring that wonderful fall aroma and taste.
• Mini Chocolate Chips: Small chips melt nicely in each bite without sinking to the bottom.

Variations

I love playing around with this Mini Chocolate Chip Pumpkin Muffins Recipe depending on what I have on hand or the occasion. It’s super versatile, so don’t hesitate to customize it with your favorite mix-ins or spice tweaks to make it your own.

• Nutty Addition: I sometimes add chopped walnuts or pecans for extra crunch and a nutty contrast to the sweet chocolate.
• Spice It Up: Adding a pinch of nutmeg or ginger amps up that autumnal feel.
• Gluten-Free: Swap all-purpose flour for a gluten-free blend; just keep an eye on moisture content adjustments.
• Vegan Version: Use a flax egg substitute and coconut oil instead of butter to make these muffins vegan-friendly.
• Chocolate Variations: Swap mini chocolate chips for white chocolate chips or chopped dark chocolate to change up the flavor profile.

How to Make Mini Chocolate Chip Pumpkin Muffins Recipe

Step 1: Prep and Line Your Mini Muffin Tin

Start by preheating your oven to 375℉ and lining your mini muffin tin with parchment paper liners. I always opt for parchment because it prevents sticking and keeps the muffins super tender on the bottom — no crunchy edges you have to scrape off. Measuring ingredients before you start mixing saves you time and keeps the process smooth.

Step 2: Whisk Wet Ingredients Together

In a large bowl, melt your butter in the microwave (about 60 seconds usually does it). Stir in the pumpkin puree, vanilla extract, and sugar until the mix is silky smooth. Then beat in the egg until it’s well combined. This wet mixture is the flavorful heart of your muffins.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. This ensures your spices and leavening agents distribute evenly, so every muffin tastes consistently amazing.

Step 4: Bring It All Together

Pour the dry ingredients into the wet bowl and gently mix with a fork just until everything is combined—you’ll want to avoid overmixing here to keep the muffins tender. Fold in the mini chocolate chips carefully; you want them sprinkled throughout without clumping.

Step 5: Rest and Scoop for Perfect Puff

Let the batter rest for 10-15 minutes before scooping. This little pause allows the flour to hydrate and the leavening to activate, so you get those beautiful, puffy muffin tops we all love. Use a medium cookie scoop or a tablespoon to fill each lined muffin cup with a heaping scoop — this recipe yields about 20 mini muffins.

Step 6: Bake and Cool

Pop the pan on the center oven rack. Here’s my favorite trick: once you close the oven door, quickly turn the temperature down from 375℉ to 350℉. This helps create a soft rise and fluffy tops without overbaking. After 17-18 minutes, your muffins should be golden and spring back gently when touched. Let them cool in the pan for a bit before moving to a wire rack to cool completely.

How to Serve Mini Chocolate Chip Pumpkin Muffins Recipe

Garnishes

I usually keep it simple and dust a light sprinkle of powdered sugar over the muffins for a pretty finish and just a touch of extra sweetness. Sometimes, I spread a dab of cream cheese frosting if we’re celebrating — the tanginess pairs beautifully with the pumpkin spice and chocolate.

Side Dishes

These mini muffins are fantastic alongside a hot café latte, chai tea, or even a smoothie for breakfast. For a cozy fall brunch, I serve them with scrambled eggs and fresh fruit to balance sweet and savory flavors.

Creative Ways to Present

For holiday parties, I love arranging these Mini Chocolate Chip Pumpkin Muffins Recipe on a rustic wooden board with mini pumpkins and cinnamon sticks for a warm, inviting vibe. Wrapping individual muffins with a little ribbon and placing them in small treat bags also makes a charming homemade gift.

Make Ahead and Storage

Storing Leftovers

I store leftover muffins in an airtight container at room temperature for up to 3 days. They stay soft and the chocolate chips don’t dry out, which isn’t the case for all pumpkin baked goods — trust me, I’ve tested this plenty!

Freezing

If I want to save muffins for later, I freeze them after cooling completely. I wrap each muffin individually in plastic wrap and store them in a freezer-safe bag for up to 2 months. When you want a treat, just thaw at room temperature or pop them in the microwave for 20 seconds.

Reheating

To reheat, I like to warm muffins in the oven at 300℉ for 5-7 minutes to refresh that just-baked feeling. Microwave works in a pinch, but the oven keeps the tops nicely soft and the chocolate gooey without making them soggy.

FAQs

Final Thoughts

I honestly adore this Mini Chocolate Chip Pumpkin Muffins Recipe because it never fails to impress guests and makes weekbreakfasts feel a little more special. Baking these mini gems reminds me of cozy mornings wrapped in sweaters, and I hope you get to experience that same joy. Give this recipe a try — I’m confident you’ll be reaching for it all season long, just like my family and me!

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