Mini Pumpkin Chocolate Chip Muffins

Mini muffins are just so poppable. I really believe muffins taste better when they’re in mini form. And of course the calories don’t count then either.

That’s what I tell myself when I’m reaching for the fourth muffin in two minutes.

Mini Pumpkin Chocolate Chip Muffins - Easy, no mixer recipe for the SOFTEST, moistest, most ADORABLE little muffins ever!! Rich PUMPKIN flavor and CHOCOLATE in every bite!!

It’s an easy, no mixer base recipe that I tweaked very slightly. It’s been a favorite of mine over the years because the results always taste fabulous.

The muffins are packed with bold pumpkin flavor and plenty of warming spices. I like boldly spiced pumpkin goodies and these fit the bill. They’re super soft, tender, springy, and extremely moist.

Ironically they’re vegan but you’d never guess it. No eggs, no butter, no cow’s milk, and yet they taste so rich and decadent thanks to the pumpkin. And of course plenty of chocolate in every bite.

Mini Pumpkin Chocolate Chip Muffins - Easy, no mixer recipe for the SOFTEST, moistest, most ADORABLE little muffins ever!! Rich PUMPKIN flavor and CHOCOLATE in every bite!!

I find pumpkin has a way of mimicking eggs by naturally keeping baked goods fluffy and perfectly light without being airy.

I had enough batter for one mini loaf in addition to 24 mini muffins. It’s easy to keep two mini muffin pans and the mini loaf pan all on one oven rack that way, which I find is best to ensure even cooking.

Mini Pumpkin Chocolate Chip Muffins - Easy, no mixer recipe for the SOFTEST, moistest, most ADORABLE little muffins ever!! Rich PUMPKIN flavor and CHOCOLATE in every bite!!

Mini muffin pans vary quite dramatically in how much batter they hold. Depending on how full I fill my pans my baking times range anywhere between 11 to 15 minutes which is quite a range.

Bake until the centers are set and springy to the touch. All ovens, pans, and climates vary so use my suggested baking time as only an estimate. Start checking early in case your oven runs hot or your pans are smaller.

Mini Pumpkin Chocolate Chip Muffins - Easy, no mixer recipe for the SOFTEST, moistest, most ADORABLE little muffins ever!! Rich PUMPKIN flavor and CHOCOLATE in every bite!!

Print Recipe

Mini Pumpkin Chocolate Chip Muffins

It's an easy, no-mixer recipe that's been a favorite of mine over the years because the results taste fabulous. The muffins are packed with bold pumpkin flavor, plenty of warming spices, chocolate, and are super soft, tender, springy, and extremely moist. Ironically they're vegan but you'd never guess it. All ovens, pans, and climates vary so use my suggested baking time as only an estimate. Start checking early in case your oven runs hot or your pans are smaller. I had enough batter for one mini loaf in addition to 24 mini muffins.

Yield: about 24 mini muffins and 1 mini loaf

Prep Time: 10 minutes

Cook Time: about 15 minutes for mini muffins, about 30 to 35 minutes for mini loaf

Total Time: about 1 hour, for cooling

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon allspice
  • 1/2  teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt, or to taste
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup vegetable or canola oil
  • 1/4 cup milk (I used unsweetened cashewmilk)
  • 2 tablespoons mild or medium molasses
  • 1 tablespoon vanilla extract
  • 1 cup mini chocolate chips, plus extra for sprinkling

Directions:

  1. Preheat oven to 400F. Spray two 12-count mini muffin pans (or one 12-count regular muffin pan) very well with floured cooking spray or grease and flour the pans; set aside. Note - You will likely have extra batter beyond 24 mini muffins or 12 regular and with it I made one mini loaf.
  2. To a large bowl add the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, salt, and whisk together; set aside.
  3. To a separate large bowl add the sugars, pumpkin, oil, milk, molasses, vanilla, and whisk until combined.
  4. Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don't overmix.
  5. Add the chocolate chips and stir to combine (I highly recommend using mini chocolate chips for better distribution and because they're size-proportionate).
  6. Using a tablespoon or small cookie scoop, add about 1 rounded tablespoon of batter (for mini muffins) to each muffin cavity, filling to 3/4-full; don't overfill.
  7. Evenly sprinkle the top of each muffin and the loaf with a generous pinch of chocolate chips.
  8. Bake for about 15 minutes (start checking at 10 minutes because all mini muffins pans, ovens, and climates vary; keep a close eye on them because mini muffins cook quickly) or until tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Allow muffins to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely. Muffins will keep airtight at room temp for up to 5 days or in the freezer for up to 3 months.

Adapted from Vegan Chocolate Chip Pumpkin Muffins and Mini Cinnamon Sugar Pumpkin Muffins

Related Recipes

My FAVORITE PUMPKIN RECIPES on my blog!

My cookbook, Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and there are over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon to check it out!

Cooking With Pumpkin: Recipes That Go Beyond the Pie by Averie Sunshine

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22 comments

  1. Hi Averie,
    You are the Best, Ask why You best

    Answer is You explain everying very clear.. And this recipe special because My Family is vegetarian so they would love to have.. thanks for sharing and Keep Writing..

    Regards
    Simran Kaur

  2. I’m so excited for pumpkin muffin season. Nothing is more moist than a pumpkin muffin or pumpkin bread, plus it’s so easy with the canned stuff. Makes autumn so happy!

  3. Maybe I’m reading this wrong, but where’s the pumpkin listed in the recipe?

  4. Pumpkin season is coming quickly and seeing these delicious little gems puts me in the mood. Actually, all of your recipes above are giving me a craving for pumpkin–lots of good stuff in this post!!

  5. Pumpkin + spices+ molasses=heavenly fall recipe

  6. I have been dying for pumpkin muffins!! These look so good, especially with that chocolate!

  7. I want to make these and the ones where you roll the muffins in cinnamon sugar. I don’t have and don’t want to buy pumpkin pie spice. I have all the separate spices. Do you have the correct amount of the cinnamon, ginger, allspice, nutmeg and cloves without using pre made spice mix?

  8. I’m still refusing to believe it’s already pumpkin season.

  9. I love anything in mini form, because it makes me feel like a giant. These are like the fun size of muffins! I love chocolate and pumpkin together. 

  10. hey girl these look so tasty! Yummy!

  11. pumpkin season is coming, i don’t want to miss it. xD these look delicious, it’s gonna be great for my son’s lunch, he love muffins so much. we also can use dried grapes or dried blueberry , that would be amazing combination in a chocolate muffin. :D

  12. looks like it’s pumpkin season. now I know why my kids always ask me to make them some pumpkin muffins everytime they’re back from school( just because their friends have muffins for lunch at school) haha. thanks for your recipe I’ll try it out tomorrow. my kids must be so excited.

  13. I’ve made these twice now – these are amazing! The spices with the chocolate are fantastic! Reminds me of Martha’s triple chocolate pumpkin pie (make it for turkey day this year – you won’t regret it).
    The first time I made these I thought the muffins were a little fall-aparty, I mean by a teensy smidge. So the second time I made these, I followed the recipe just like before but added 1 egg and I feel like that added the binder I preferred. Either way – this is going in my permanent recipe book! Love love love!

  14. Pumpkin is my favorite, and hence, I am glad to find your post. Thank you for sharing, Averie.

    I definitely agree with you that mini muffins taste better, I really prefer them.

  15. Just made these today and they are amazing!! My family and I loved them!! For me, the recipe made 11 regular size muffins and I baked them for 19 minutes. I did add 1 egg as well. Thank you for sharing such a wonderful recipe – it is a keeper for sure! :)

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