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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Originally posted September 9, 2016 and reposted with updated text October 23, 2020.
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