Description
These Mini Chocolate Chip Pumpkin Muffins are moist, fluffy, and bursting with warm autumn flavors. Perfectly sized for snacking, they’re delicately spiced with cinnamon and pumpkin pie spice, studded with mini chocolate chips for a delightful chocolate balance. With a tender crumb and a soft, domed top, these muffins make a cozy breakfast or a sweet treat any time of day.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar (100 grams)
- 6 TBSP unsalted butter, melted (85 grams)
- 1 large egg
- 1/2 tsp pure vanilla extract
Dry Ingredients
- 1 cup all-purpose flour (120 grams)
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp pumpkin pie spice blend
Add-ins
- 1/4 - 1/3 cup mini chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 375℉. Line a mini muffin tin with parchment paper liners to prevent sticking and keep muffin bottoms soft and fluffy.
- Measure Ingredients: Measure out all ingredients ahead of time to make the process smoother and quicker.
- Mix Wet Ingredients: In a large bowl, melt the butter in the microwave for about 60 seconds. Add pumpkin puree, vanilla extract, and sugar, then whisk with a metal whisk until the mixture is smooth and well combined.
- Add Egg: Whisk in the large egg until fully incorporated into the wet mixture.
- Combine Dry Ingredients: In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, pumpkin pie spice blend, and salt. Mix these dry ingredients well.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and mix using a fork until just combined — do not overmix. Gently fold in the mini chocolate chips evenly throughout the batter. The batter will be thick.
- Rest Batter: Let the batter rest for 10 to 15 minutes; this helps in achieving puffier muffins.
- Scoop Batter: Using a 1.5 TBSP medium cookie scoop or a heaping tablespoon, fill each muffin liner with batter to yield 20 mini muffins.
- Adjust Oven Temperature: Place the muffin pan on the center oven rack. After closing the oven door, reduce the temperature from 375℉ down to 350℉; this technique helps create fluffy muffin tops.
- Bake: Bake the muffins for 17-18 minutes until a toothpick inserted comes out clean or with a few moist crumbs.
- Cool: Allow the muffins to cool in the tin until they are cool enough to handle, then transfer them to a wire rack to cool completely before enjoying.
Notes
- Mini chocolate chips provide an ideal ratio of chocolate to muffin, giving bursts of chocolate without overwhelming the pumpkin flavor.
- Use canned pumpkin puree brands like Target’s Good and Gather, Libby’s, or Publix’s store brand for best results, as organic or homemade pumpkin purees often have higher moisture content which can affect the muffin texture negatively.
- Resting the batter before baking allows the muffins to develop better rise and fluffiness.
- Reducing the oven temperature after preheating is a helpful trick to achieve perfectly domed muffin tops.
- Nutrition facts are estimates and may vary slightly depending on specific brands or ingredient substitutions.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 91
- Sugar: 7g
- Sodium: 62mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1.2g
- Trans Fat: 0.1g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 18mg
