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Mini Pumpkin Chocolate Chip Muffins

Mini Pumpkin Chocolate Chip Muffins

These Mini Pumpkin Chocolate Chip Muffins are fluffy, moist, and packed with fall flavors. Perfect for breakfast, snacks, or holiday gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 muffins
Course: Desserts, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the 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

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and 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 for 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.