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Mini Pumpkin Chocolate Chip Muffins

Mini Pumpkin Chocolate Chip Muffins
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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.

Ingredients

Scale

  • 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

  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

Find it online: https://www.helthrecipe.com/mini-pumpkin-chocolate-chip-muffins/