Mini Pumpkin Chocolate Chip Muffins

Name: Mini Pumpkin Chocolate Chip Muffins
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 mini muffins
Cuisine: American
Ingredients: 1 3/4 cups all purpose flour; 1 teaspoon baking soda; 1 teaspoon pumpkin pie spice; 1/2 teaspoon salt; 1/2 cup unsalted butter, melted and cooled; 1/2 cup packed light brown sugar; 1/2 cup granulated sugar; 1 cup canned pumpkin puree; 1 large egg; 1 teaspoon vanilla extract; 1 cup semi sweet chocolate chips

These bite sized pumpkin treats are soft and packed with sweet chocolate chips.

By Enzo81 Kitchen· American· October 25, 2026

enzo81.xyz

Prep

15 minutes

Cook

12 minutes

Total

27 minutes

Serves

24 mini muffins

There is something so special about the smell of pumpkin spice baking in the oven. These mini muffins are a favorite in my house because they come together quickly without needing an electric mixer. They stay perfectly moist for days and disappear just as fast.

Since these are mini, they make the perfect quick breakfast or a sweet addition to a school lunchbox. I recommend using a high quality canned pumpkin puree for the best flavor and texture every single time.

Ingredients

1 3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 cup canned pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 cup semi sweet chocolate chips

8Instructions

1
Preheat your oven to 375 degrees Fahrenheit and grease a mini muffin tin well.
2
In a large bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
3
In a separate medium bowl, stir together the melted butter, brown sugar, granulated sugar, pumpkin puree, egg, and vanilla until smooth.
4
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
5
Fold in the chocolate chips with a spatula.
6
Spoon the batter into the prepared muffin tin, filling each cup about three quarters full.
7
Bake for 10 to 12 minutes or until a toothpick comes out clean.
8
Let the muffins cool in the pan for 5 minutes before moving them to a wire rack.

Tips

Store these muffins in an airtight container at room temperature for up to three days. You can also freeze them for up to two months and thaw them on the counter whenever you need a quick snack.

#muffins #pumpkin #baking #snacks #vegetarian

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