Mini Pumpkin Chocolate Chip Muffins đđ« are an EASY, no mixer recipe for the SOFTEST, moistest, most ADORABLE little muffins ever! Rich PUMPKIN flavor and CHOCOLATE in every bite!
Easy Mini Pumpkin Chocolate Chip Muffin Recipe
- 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.
- This is 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 mini pumpkin 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.
- I find pumpkin has a way of mimicking eggs by naturally keeping baked goods fluffy and perfectly light without being airy.
Ingredients in Mini Pumpkin Chocolate Chip Muffins
- All-purpose flour, baking powder, spices, and salt: These dry ingredients give the mini muffins structure, help them rise, and add cozy fall flavor. I use a mix of cinnamon, pumpkin pie spice, nutmeg, allspice, and cloves, but you can adjust the spices to taste. A gluten-free 1:1 all-purpose flour substitute would likely work.
- Granulated sugar, brown sugar, pumpkin puree, oil, milk (I used cashew milk), molasses, and Vanilla extract: These keep the muffins soft, moist, and flavorful. Use mild or medium molasses, not blackstrap, because blackstrap molasses is too strong. I have not tested replacing the oil with applesauce, so I cannot say how that would turn out.
- Chocolate chips: Mini chocolate chips are perfect for these little muffins, but the batter also works with other small mix-ins like finely chopped walnuts or pecans, dried fruit, raisins, or sweetened coconut flakes.
- Optional extras: Add a dollop of cream cheese to the center of each muffin or sprinkle on a crumb topping if you want to change them up.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Mini Pumpkin Chocolate Chip Muffins
- Whisk together the wet ingredients in one bowl and the dry in another. Combine the two, then stir to mix.
- Gently fold in the chocolate chips.
- Turn the batter into 24 greased mini muffin cups.
- Evenly sprinkle the top of each muffin with a generous pinch of chocolate chips.
- Bake until the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
Mini Pumpkin Chocolate Chip Muffins
Ingredients
- 1 Πcups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- œ teaspoon allspice
- œ teaspoon nutmeg
- œ teaspoon ground cloves
- Πteaspoon salt, or to taste
- Ÿ cup granulated sugar
- Πcup light brown sugar, packed
- Ÿ cup pumpkin puree, not pumpkin pie filling
- â cup vegetable or canola oil
- Πcup milk, I used unsweetened cashewmilk
- 2 tablespoons mild or medium molasses
- 1 tablespoon vanilla extract
- 1 cup mini chocolate chips, plus extra for sprinkling
Instructions
- 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.
- To a large bowl add the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, salt, and whisk together; set aside.
- To a separate large bowl add the sugars, pumpkin, oil, milk, molasses, vanilla, and whisk until combined.
- Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; donât overmix.
- Add the chocolate chips and stir to combine (I highly recommend using mini chocolate chips for better distribution and because theyâre size-proportionate).
- 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; donât overfill.
- Evenly sprinkle the top of each muffin and the loaf with a generous pinch of chocolate chips.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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. Iâd be super grateful if you headed over to Amazon to check it out!
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Originally posted September 9, 2016 and reposted with updated text October 23, 2020.
Made these today for my kids. They tasted fantastic. Reminded me of Marthaâs triple chocolate pumpkin
I love that you’re cooking with pumpkin during the pumpkin ‘off season’. Glad you and your kids loved them!
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! :)
Thanks for trying the recipe and Iâm glad it came out great for you!
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.
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!
Thanks for trying the recipe and Iâm glad you love it so much and glad that you found adding an egg added the binder you prefer. Glad it’s a keeper!
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.
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
hey girl these look so tasty! Yummy!
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.Â
I’m still refusing to believe it’s already pumpkin season.
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?
I would just use your best judgment if you want to use individual spices. It would probably be best to google a recipe for it (or check out my pumpkin cookbook because I have a recipe for it https://www.amazon.com/gp/product/1581572689/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1581572689&linkCode=as2&tag=lovvegyogruna-20&linkId=ZJXBU54ZN2H76TQ4) and make it in a larger batch rather than trying to use 1/16th of tsp of an individual spice for example.
I have been dying for pumpkin muffins!! These look so good, especially with that chocolate!
Pumpkin + spices+ molasses=heavenly fall recipe
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!!
Thanks Paula!
Maybe I’m reading this wrong, but where’s the pumpkin listed in the recipe?
For some reason, the formatting was placing it behind the brown sugar on the same line but it has it’s own line now.
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!
Yes it sure does make it happy!
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
Thank you!