Mini Chocolate Chip Pumpkin Muffins Recipe

I absolutely love this Mini Chocolate Chip Pumpkin Muffins Recipe because it brings together the warm flavors of pumpkin spice with little bursts of chocolate in every bite. Whether you’re looking for a festive fall treat or a cozy snack to brighten your day, these mini muffins hit the spot perfectly. They’re wonderfully moist, fluffy, and just the right size for enjoying without overindulging.

When I first tried this recipe, I was amazed at how easy it was to whip up and how quickly it disappeared from the kitchen. You’ll find that the mini size makes these muffins perfect for gatherings, lunchboxes, or a quick morning boost. Plus, since they’re mini, it’s easier to resist eating too many at once — though I won’t lie, sometimes I fail at that!

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Ingredients You’ll Need

Everything in this Mini Chocolate Chip Pumpkin Muffins Recipe works in harmony to create that deep, warm flavor we all crave in pumpkin baked goods. I recommend using good-quality pumpkin puree and fresh spices for the best taste.

• Pumpkin Puree: Choose a smooth canned puree like Libby’s or Target’s Good and Gather for consistent moisture and flavor.
• Sugar: Regular granulated sugar adds sweetness and helps with the tender crumb.
• Unsalted Butter: Melting it beforehand mixes beautifully with the pumpkin for a rich texture.
• Egg: The binder that holds everything together and gives structure.
• Pure Vanilla Extract: Adds a lovely depth and rounds out the flavor.
• All-Purpose Flour: The base that supports the pumpkin and chocolate chips, giving the muffins their fluffy rise.
• Baking Soda & Baking Powder: These leavening agents work together to keep the muffins light and airy.
• Salt: Just a pinch enhances all the other flavors.
• Ground Cinnamon & Pumpkin Pie Spice: Classic warming spices that define autumn baking.
• Mini Chocolate Chips: I love mini chips because they disperse evenly and give little sweet surprises in every bite.

Variations

I love that this Mini Chocolate Chip Pumpkin Muffins Recipe is so versatile — it’s super easy to tweak depending on what you have on hand or your dietary preferences. Play around and make it your own.

• Add Nuts: I sometimes toss in chopped pecans or walnuts for extra crunch and nutty flavor.
• Use Dairy-Free Butter: For a vegan twist, swap melted butter for coconut oil or a plant-based butter substitute.
• Swap Spices: Feel free to adjust the pumpkin pie spice blend, maybe add a pinch of nutmeg or ginger to suit your taste.
• Dark Chocolate Chips: I personally like using semi-sweet or even bittersweet chocolate chips for a richer chocolate hit.

How to Make Mini Chocolate Chip Pumpkin Muffins Recipe

Step 1: Prep Your Oven and Muffin Tin

Start by preheating your oven to 375°F and line your mini muffin tin with parchment paper liners — trust me, parchment ones make peeling muffins off so much easier without any sticking. This step sets you up for success and helps your muffins pop right out with soft bottoms and no mess.

Step 2: Make the Wet Mixture

In a large bowl, melt your unsalted butter in the microwave for about 60 seconds. Then whisk in the pumpkin puree, vanilla extract, and sugar until it’s smooth and combined. Add the egg last and beat it in well — this keeps the mixture creamy and ready for the dry ingredients.

Step 3: Mix the Dry Ingredients Separately

In a separate bowl, combine your all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and pumpkin pie spice. Mixing the dry ingredients together beforehand makes it easier to fold into the wet mix evenly, so no flour pockets hide in your muffins.

Step 4: Combine and Fold in Chocolate Chips

Pour the dry mixture into your wet ingredients and gently mix with a fork until just combined — don’t overmix or your muffins won’t be tender. Then carefully fold in the mini chocolate chips to make sure they’re evenly distributed without breaking down the batter’s structure.

Step 5: Rest and Scoop the Batter

Let your batter rest for 10-15 minutes — I discovered this little trick helps the spices bloom and the batter thicken, which leads to those perfectly domed muffins. Use a medium cookie scoop or a heaping tablespoon to fill each mini muffin liner; this recipe should make about 20 mini muffins.

Step 6: Bake with a Temperature Trick

Put the muffin tray in the center rack, then close the oven door and immediately reduce the oven temperature from 375°F to 350°F — this trick keeps the tops puffed and prevents cracking. Bake for 17-18 minutes or until a toothpick inserted comes out clean.

Step 7: Cool and Enjoy

Once baked, let the muffins cool in the pan for a few minutes before moving them to a wire rack so they cool fully. I always find this step crucial because it helps set their structure and keeps them from getting soggy. Then — dig in, and get ready for some happy taste buds!

How to Serve Mini Chocolate Chip Pumpkin Muffins Recipe

Garnishes

I often keep it simple and sprinkle a few extra mini chocolate chips on top right after scooping the batter for a festive look and extra melty spots. Sometimes, I dust them lightly with cinnamon sugar or even a little powdered sugar for a pretty finish that pairs perfectly with morning coffee.

Side Dishes

These muffins are lovely alongside a steaming cup of chai tea or pumpkin spice latte — that combo feels like autumn comfort in a bite and sip. For brunch, I like pairing them with scrambled eggs or a fresh fruit salad to balance sweetness and protein.

Creative Ways to Present

For holiday gatherings, I’ve arranged mini muffins on a tiered stand with small bowls of whipped cream and pumpkin butter for guests to customize their bites. Wrapping a few in parchment and tying with twine makes for a lovely handmade gift or party favor that everyone appreciates.

Make Ahead and Storage

Storing Leftovers

After cooling completely, store your mini chocolate chip pumpkin muffins in an airtight container at room temperature — they stay fresh for about 3 days, but honestly, they rarely last that long at my house!

Freezing

I’ve had excellent results freezing these muffins individually wrapped in plastic wrap and placed in a freezer bag. They freeze beautifully for up to 2 months and thaw quickly for a quick treat anytime.

Reheating

To reheat, I pop frozen or refrigerated muffins in the microwave for about 15-20 seconds or warm them in a low oven (300°F) wrapped in foil for 8-10 minutes. This helps them regain that just-baked softness without drying out.

FAQs

Final Thoughts

This Mini Chocolate Chip Pumpkin Muffins Recipe holds a special place in my fall baking rotation because it combines simplicity, flavor, and just the right size for guilt-free snacking. I’m always excited when I see everyone’s faces light up after trying them, and I know you’ll love how easy and satisfying these muffins are too. If you want a cozy, sweet treat that’s quick to make and guaranteed to bring smiles, go ahead and give this recipe a whirl — your kitchen will smell amazing, and you won’t be disappointed.

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