Mini Pumpkin Chocolate Chip Muffins
These mini pumpkin chocolate chip muffins are soft, spiced, and studded with melty chocolate chips in every bite. Perfect for fall mornings, brunch spreads, or grab-and-go snacks, they come together quickly and stay moist for days.
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!