Description
These Pumpkin Chocolate Chip Mini Muffins are the perfect cozy treat—soft, moist, and warmly spiced with cinnamon, nutmeg, and ginger. Bursting with rich chocolate chips in every bite, they’re an easy, crowd-pleasing bake perfect for fall mornings, lunchbox treats, or anytime you want a little taste of autumn magic
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 large eggs
1 cup canned pumpkin puree (not pumpkin pie filling)
½ cup white granulated sugar
½ cup light brown sugar, packed
½ cup vegetable oil
1 cup chocolate chips (milk, semi-sweet, or dark — your choice)
Instructions
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Preheat oven to 350°F (175°C). Grease or line a mini muffin tin with paper liners.
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In a large mixing bowl, whisk together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
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In another bowl, combine wet ingredients: eggs, pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until smooth and just combined.
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Add the wet ingredients to the dry ingredients. Stir until just combined—do not overmix.
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Gently fold in the chocolate chips.
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Spoon batter into the muffin cups, filling each about ⅔ full.
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Bake for 16–20 minutes, or until a toothpick inserted into the center comes out clean.
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Allow to cool in the pan for 3 minutes, then transfer muffins to a wire rack to cool completely.
For regular-sized muffins: Bake for 22–24 minutes instead.
Notes
Pumpkin Tip: Use pure pumpkin puree, not pumpkin pie filling. Chocolate Variety: Semi-sweet, dark, or mini chocolate chips all work great. Add-Ins: Chopped pecans, walnuts, or a swirl of cream cheese glaze make great additions. Serving Suggestion: These muffins are fantastic served warm with a little butter or a drizzle of maple syrup.
- Prep Time: 10 minutes
- Cook Time: 16–20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American