Description
Delight in these Mini Chocolate Chip Pumpkin Muffins, perfect bite-sized treats bursting with warm pumpkin spice and melty chocolate chips. Soft, moist, and lightly spiced, these muffins are ideal for fall breakfasts, snacks, or anytime you crave a cozy sweet treat.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar (100 grams)
- 6 TBSP unsalted butter, melted (85 grams)
- 1 large egg
- 1/2 tsp pure vanilla extract
Dry Ingredients
- 1 cup all-purpose flour (120 grams)
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp pumpkin pie spice blend
Add-ins
- 1/4 to 1/3 cup mini chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375℉ and line a mini muffin tin with parchment paper liners to prevent sticking and keep the muffin bottoms soft and fluffy.
- Measure Ingredients: Measure out all ingredients before starting to speed up the muffin preparation process.
- Mix Wet Ingredients: In a large bowl, melt the butter in the microwave for about 60 seconds. Add pumpkin puree, vanilla extract, and sugar, then whisk together using a metal whisk until smooth.
- Add Egg: Whisk in the large egg until the mixture is thoroughly combined and smooth.
- Combine Dry Ingredients: In a separate bowl, mix flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt until evenly combined.
- Mix Wet and Dry Ingredients: Add the dry mixture to the wet ingredients and gently mix with a fork until just combined. The batter will be thick, so be careful not to overmix.
- Add Chocolate Chips: Fold in mini chocolate chips evenly throughout the batter, distributing them gently.
- Rest Batter: Let the batter rest for 10-15 minutes to allow it to thicken and develop flavor.
- Scoop Batter into Pan: Using a 1.5 tablespoon medium cookie scoop or a heaping tablespoon, fill each mini muffin liner with batter to make approximately 20 mini muffins.
- Bake Muffins: Place the muffin pan on the center oven rack. After closing the oven door, reduce the temperature from 375℉ to 350℉. Bake for 17-18 minutes until muffins are puffed and cooked through.
- Cool Muffins: Once warm enough to handle, transfer the muffins to a wire rack to cool completely before serving for the best texture.
Notes
- Mini chocolate chips provide the perfect chocolate-to-muffin ratio for consistent bites of chocolate.
- For best results, use canned pumpkin puree such as Target’s Good and Gather, Libby’s, or Publix store brand. Organic or homemade pumpkin puree may contain more moisture and can affect the muffin texture.
- Nutrition facts are estimates per mini muffin and may vary slightly depending on specific ingredient brands and measurements.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 91 kcal
- Sugar: 7 g
- Sodium: 62 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 18 mg
