Mini Pumpkin Chocolate Chip Muffins

Mini Pumpkin Chocolate Chip Muffins are fluffy, moist, and packed with fall flavors. These bite-sized muffins combine pumpkin spice with melty chocolate chips, making them a perfect snack for kids, breakfast on the go, or a cozy autumn dessert.

Why You’ll Love This Recipe

• Quick & Easy – Ready in 30 minutes.

• Perfectly Spiced – Cinnamon and nutmeg for warm flavor.

• Mini & Fun – Great for kids’ lunchboxes or parties.

• Freezer-Friendly – Bake ahead and enjoy later.

Ingredients  “Mini Pumpkin Chocolate Chip Muffins”

• 1 cup pumpkin purée

• 2 large eggs

• ½ cup vegetable oil (or melted butter)

• 1 cup sugar (or coconut sugar)

• 1 ½ cups all-purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp salt

• 1 cup mini chocolate chips

Instructions    “Mini Pumpkin Chocolate Chip Muffins

1. Preheat oven to 350°F (175°C) and line a mini muffin tin with paper liners.

2. Whisk pumpkin, eggs, oil, and sugar until smooth.

3. In another bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

4. Gently fold dry ingredients into wet mixture.

5. Stir in chocolate chips.

6. Fill muffin cups ¾ full and bake for 12–15 minutes.

7. Cool and serve warm.

Storage & Tips

• Store in an airtight container for 3 days.

• Freeze up to 2 months.

• Add chopped nuts for extra crunch.

Mini Pumpkin Chocolate Chip Muffins

Print Recipe

These Mini Pumpkin Chocolate Chip Muffins are moist, fluffy, and packed with warm fall spices. Perfect for breakfast, snacks, or holiday gatherings, they balance the sweetness of pumpkin with rich chocolate chips in every bite.

• Author: Niwala
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: About 24 mini muffins 1x
• Category: Desserts with a Twist
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup pumpkin purée

• 2 large eggs

• ½ cup vegetable oil (or melted butter)

• 1 cup sugar (or coconut sugar)

• 1 ½ cups all-purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp salt

• 1 cup mini chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.

2. In a bowl, whisk pumpkin, eggs, oil, and sugar until smooth.

3. In another bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

4. Gently fold dry mixture into wet mixture. Do not overmix.

5. Stir in chocolate chips.

6. Divide batter evenly into muffin cups (about ¾ full).

7. Bake 12–15 minutes or until a toothpick inserted comes out clean.

8. Cool slightly and enjoy warm.

Notes

• Store muffins in an airtight container for 3 days.

• Freeze up to 2 months; reheat before serving.

• Add chopped pecans or walnuts for extra crunch.

Nutrition

• Serving Size: 1 muffin
• Calories: 120
• Sugar: 9g
• Sodium: 80mg
• Fat: 5g
• Saturated Fat: 2g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg