These pumpkin chocolate chip mini muffins are one of my favorite easy fall breakfast ideas — perfect for meal prepping, lunchbox treats, or cozy morning snacks with a cup of coffee. They’re soft, fluffy, and full of that classic pumpkin spice flavor you can’t get enough of this time of year!
This recipe comes together in just one bowl and bakes in under 15 minutes. The mini size makes them extra snackable, and the chocolate chips make them feel like a little indulgent treat. One batch is definitely enough for you to have some leftovers to freeze, too!
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Ingredients for Pumpkin Chocolate Chip Mini Muffins
These muffins are oil-based for maximum moisture and use pantry staples you probably already have stocked for fall baking.
- 1 cup pumpkin purée
- ½ cup vegetable oil (or melted butter)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ teaspoon pumpkin pie spice
- ½ cup mini chocolate chips (plus a few extra for topping)
How to Make Pumpkin Chocolate Chip Mini Muffins
These muffins are quick and easy — no mixer required and minimal cleanup!
1. Prep the oven and muffin tin
Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line with mini muffin liners.
2. Mix the wet ingredients
In a medium mixing bowl, whisk together the pumpkin purée, oil, brown sugar, granulated sugar, eggs, and vanilla until smooth and well combined.
3. Stir in the dry ingredients
Add the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice directly into the bowl. Stir gently just until no dry streaks remain.
4. Fold in the chocolate chips
Gently fold in the mini chocolate chips.
5. Fill and bake
Spoon the batter into your prepared mini muffin tin, filling each cup about ¾ full. For an extra polished look, sprinkle a couple more mini chocolate chips on top. Bake for 12–14 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and enjoy
Let the muffins cool for a few minutes in the pan before transferring them to a wire rack. Enjoy warm, or store for later!
Pro Tips for the Best Pumpkin Chocolate Chip Mini Muffins
- Use mini chocolate chips so you get melty chocolate in every bite.
- Don’t overmix the batter — mix just until the dry ingredients disappear for the softest texture.
- Want bigger muffins? You can use this same recipe for standard-size muffins. Just bake at 350°F for about 18–20 minutes and check for doneness.
- Freeze extra muffins in an airtight container for up to 2 months. They reheat beautifully in the microwave!
FAQs
Can I use regular chocolate chips instead of mini?
You can! Mini chips just give you more even distribution, but regular chips work fine, especially if you chop them up slightly.
How should I store these?
Keep them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze any extras for longer storage.
Can I make these gluten or dairy-free?
Yes! Just use a gluten-free flour that’s a 1-to-1 ratio for all-purpose flour and dairy-free chocolate chips.
Can I reduce the sugar?
You can cut back the granulated sugar to 2 tablespoons if you’d like a less sweet version, especially if your chocolate chips are on the sweeter side. This recipe is pretty adaptable to be what you need it to be!
If you’re looking for a cozy, easy fall treat, these pumpkin chocolate chip mini muffins check all the boxes. They’re soft, sweet, and perfectly spiced — and they come together in just one bowl! Whether you’re making them for brunch, snacks, or fall gatherings, they’re a guaranteed crowd-pleaser. Plus, the mini size makes them extra cute and kid-approved.
Mini Pumpkin Chocolate Chip Muffins
Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil or melted butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/4 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 3/4 tsp pumpkin pie spice
- 1/2 cup mini chocolate chips plus extra for sprinkling on top of the batter
Instructions
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line with mini muffin liners.
- In a medium mixing bowl, whisk together the pumpkin purée, oil, brown sugar, granulated sugar, eggs, and vanilla until smooth and well combined.
- Add the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice directly into the bowl. Stir gently just until no dry streaks remain.
- Gently fold in the mini chocolate chips.
- Spoon the batter into your prepared mini muffin tin, filling each cup about ¾ full.
- Sprinkle some extra mini chocolate chips on top.
- Bake for 12–14 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes in the pan before transferring them to a wire rack. Enjoy warm, or store for later!
