Mini Pumpkin Chocolate Chip Muffins

There’s something incredibly cozy about baking during the chilly fall months, especially when it involves Mini Pumpkin Chocolate Chip Muffins. As the leaves turn and the air becomes crisp, I find myself yearning for the comforting scents of fall spices wafting through my kitchen. This recipe holds a special place in my heart, reminiscent of warm family gatherings and the joy of sharing delicious treats. I remember the first time I made these muffins; I had a pumpkin leftover from Halloween, and I was determined to use it before it went bad. The result was pure magic. The combination of pumpkin and chocolate chips creates a harmony of flavors that is both sweet and subtly spiced, making them perfect for breakfast or a snack during the day.

As I mixed the ingredients, I couldn’t help but smile at the thought of friends and family savoring these little delights. Each bite is a taste of nostalgia, a reminder of the warmth of home. Whether you’re enjoying them with a cup of coffee or sharing them at a gathering, these muffins are bound to bring joy. They are not just treats; they’re a way to connect with loved ones over a shared love for comfort food.

Ingredients for Mini Pumpkin Chocolate Chip Muffins

The ingredients for Mini Pumpkin Chocolate Chip Muffins work together beautifully, creating a delightful balance of flavor and texture. Each component plays a vital role, ensuring that the muffins rise perfectly and taste amazing. The all-purpose flour provides structure, while the granulated sugar and brown sugar add the necessary sweetness. The pumpkin puree is the star, contributing moisture and a wonderful flavor, while the spices evoke a cozy fall feeling.

• 1 ¼ cups all-purpose flour: The base of our muffins that gives them structure.
• 2 teaspoons baking powder: This helps the muffins rise perfectly.
• 1 teaspoon cinnamon: Adds warmth and a hint of sweetness.
• 1 teaspoon pumpkin pie spice: Enhances the pumpkin flavor with a blend of spices.
• ½ teaspoon allspice: Provides a deep, warm flavor.
• ½ teaspoon nutmeg: Complements the pumpkin beautifully.
• ½ teaspoon ground cloves: Adds a fragrant spice note.
• ¼ teaspoon salt: Balances the sweetness.
• ¾ cup granulated sugar: Sweetens the muffins.
• ¼ cup light brown sugar: Adds moisture and depth of flavor.
• ¾ cup pumpkin puree: The star ingredient that provides flavor and moisture.
• ⅓ cup vegetable or canola oil: Keeps the muffins tender.
• ¼ cup milk: Adds extra moisture; I used unsweetened cashew milk.
• 2 tablespoons mild or medium molasses: Adds richness and a hint of sweetness.
• 1 tablespoon vanilla extract: Enhances the overall flavor.
• 1 cup mini chocolate chips: Adds sweetness and a delightful texture; sprinkle some on top for garnish.

Putting Together Mini Pumpkin Chocolate Chip Muffins

Making Mini Pumpkin Chocolate Chip Muffins is a breeze! Follow along as I guide you through each step, ensuring your muffins turn out perfect every time. Just gather your ingredients and let’s get baking!

1. Preheat your oven to 400°F (200°C). While the oven warms, take out your muffin pans. You can use two 12-count mini muffin pans or one 12-count regular muffin pan. Spray them very well with floured cooking spray or simply grease and flour the pans; this step is crucial to avoid sticking later.
2. In a large mixing bowl, combine the all-purpose flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, ground cloves, and salt. Whisk them together to ensure all the dry ingredients are well blended. Set this mixture aside for now.
3. In another large bowl, add the granulated sugar, brown sugar, pumpkin puree, vegetable oil, milk, molasses, and vanilla extract. Whisk these wet ingredients together until they are smooth and well combined. This mixture should be creamy and inviting.
4. Now, pour the wet pumpkin mixture over the dry flour mixture. Using a spatula, gently stir them together until just combined; be careful not to overmix. The batter should be thick but slightly lumpy. It’s okay if you see a few streaks of flour!
5. Next, fold in the mini chocolate chips. I highly recommend using mini chocolate chips for better distribution throughout the muffins. The chocolate should be evenly mixed in.
6. Using a tablespoon or small cookie scoop, add about 1 rounded tablespoon of batter (for mini muffins) to each muffin cavity. Fill them to about three-quarters full; avoid overfilling them to allow for rising.
7. For a touch of extra sweetness, sprinkle a generous pinch of mini chocolate chips on top of each muffin.
8. Place the muffin pans in your preheated oven and bake for about 15 minutes. Start checking them at the 10-minute mark, as mini muffins tend to cook quickly. Look for the tops to be set and a toothpick inserted in the center to come out clean or with a few moist crumbs, but no batter.
9. Once baked, allow the muffins to cool in the pans for about 15 minutes. Then, carefully remove them and transfer to a wire rack to cool completely. Enjoy them warm or at room temperature!

How to Switch It Up

If you’re looking to get creative with your Mini Pumpkin Chocolate Chip Muffins, here are some ideas to make them your own!

• Storage: Store leftover muffins in an airtight container at room temperature for up to 5 days. They will stay fresh and delicious!
• Freezing: Yes, you can freeze these muffins! Place them in a single layer on a baking sheet until frozen, then store them in a freezer bag for up to 3 months.
• Spice Variations: Experiment with different spices like cardamom or ginger for a unique flavor profile.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free blend to make these muffins gluten-free.
• Pumpkin Alternatives: You can use sweet potato puree or butternut squash puree instead of pumpkin for a different taste.

Serving Suggestions

When it comes to serving your Mini Pumpkin Chocolate Chip Muffins, the possibilities are endless! Here are some great ideas:

• Breakfast Treat: Serve warm muffins alongside scrambled eggs for a delightful breakfast.
• Snack Time: They are perfect for an afternoon snack, paired with a cup of tea or coffee.
• At a Gathering: Bring these muffins to a potluck or family gathering; they’re sure to be a hit!
• Seasonal Parties: These muffins make a festive addition to any Halloween or fall-themed celebration.
• Storage Tip: Store them in an airtight container, and they will last up to 5 days or freeze them for longer storage.

FAQ

Conclusion

These Mini Pumpkin Chocolate Chip Muffins are truly a delightful treat that captures the essence of fall. With their soft texture and rich flavor, they’re perfect for any occasion. I encourage you to try making them at home; you’ll be amazed at how quickly they disappear! Enjoy every bite and share them with loved ones for a cozy experience!

Mini Pumpkin Chocolate Chip Muffins

The ultimate fall treat, Mini Pumpkin Chocolate Chip Muffins are moist, flavorful, and easy to make! Perfectly spiced and studded with chocolate chips, these muffins are ideal for breakfast or a snack. Bake a batch today for a cozy delight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 24 servings

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• ½ teaspoon allspice
• ½ teaspoon nutmeg
• ½ teaspoon ground cloves
• ¼ teaspoon salt or to taste
• ¾ cup granulated sugar
• ¼ cup light brown sugar packed
• ¾ cup pumpkin puree not pumpkin pie filling
• ⅓ cup vegetable or canola oil
• ¼ cup milk I used unsweetened cashew milk
• 2 tablespoons mild or medium molasses
• 1 tablespoon vanilla extract
• 1 cup mini chocolate chips plus extra for sprinkling

Equipment

• Frying pan
• Wooden Spoon
• Oven
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat your oven to 400°F (200°C). While the oven warms, take out your muffin pans. You can use two 12-count mini muffin pans or one 12-count regular muffin pan. Spray them very well with floured cooking spray or simply grease and flour the pans; this step is crucial to avoid sticking later.
2. In a large mixing bowl, combine the all-purpose flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, ground cloves, and salt. Whisk them together to ensure all the dry ingredients are well blended. Set this mixture aside for now.
3. In another large bowl, add the granulated sugar, brown sugar, pumpkin puree, vegetable oil, milk, molasses, and vanilla extract. Whisk these wet ingredients together until they are smooth and well combined. This mixture should be creamy and inviting.
4. Now, pour the wet pumpkin mixture over the dry flour mixture. Using a spatula, gently stir them together until just combined; be careful not to overmix. The batter should be thick but slightly lumpy. It's okay if you see a few streaks of flour!
5. Next, fold in the mini chocolate chips. I highly recommend using mini chocolate chips for better distribution throughout the muffins. The chocolate should be evenly mixed in.
6. Using a tablespoon or small cookie scoop, add about 1 rounded tablespoon of batter (for mini muffins) to each muffin cavity. Fill them to about three-quarters full; avoid overfilling them to allow for rising.
7. For a touch of extra sweetness, sprinkle a generous pinch of mini chocolate chips on top of each muffin.
8. Place the muffin pans in your preheated oven and bake for about 15 minutes. Start checking them at the 10-minute mark, as mini muffins tend to cook quickly. Look for the tops to be set and a toothpick inserted in the center to come out clean or with a few moist crumbs, but no batter.
9. Once baked, allow the muffins to cool in the pans for about 15 minutes. Then, carefully remove them and transfer to a wire rack to cool completely. Enjoy them warm or at room temperature!

Notes

• Tip for Perfect Muffins: Make sure to measure your flour correctly. Spoon it into the measuring cup and level it off with a knife to avoid dense muffins.
• Check for Doneness: Since ovens can vary, check the muffins a minute or two before the recommended time to prevent overbaking.
• Let Them Cool: Allowing the muffins to cool in the pan before transferring them helps maintain their shape and texture.
• Experiment with Add-Ins: Feel free to add nuts or dried fruits for a twist on the classic recipe.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.