When I think of fall, the very first thing that comes to mind is pumpkin bread and pumpkin muffins! These Mini Pumpkin Chocolate Chip Muffins are moist, tender, and packed with warm pumpkin spice flavor. Each bite is dotted with sweet mini chocolate chips, making them the perfect fall treat. I love keeping a batch of muffins on hand because they’re easy to grab-and-go for busy mornings and perfect to pack in school lunches. Kids and adults alike can’t resist mini muffins—what’s not to love?
I know you’re going to fall in love with these Mini Pumpkin Chocolate Chip Muffins. They have just the right balance of pumpkin and spice, and those sweet mini chocolate chips take them to the next level! Perfect for fall baking, these muffins make a cozy snack or easy grab-and-go breakfast. And if you’re looking for another delicious spiced muffin recipe, be sure to try my Mini Gingerbread Muffins—they’re just as irresistible!
Ingredients
- flour
- baking soda
- salt
- cinnamon
- pumpkin pie spice
- sugar
- eggs
- oil
- water
- canned pumpkin
- mini chocolate chips
See exact quantities in recipe card below.
Instructions
These muffins come together quickly and easily, making them perfect for fall baking. To start, line a mini muffin pan with paper liners or lightly grease each well, and preheat your oven to 350°F.
Next, sift all of the dry ingredients together in a large bowl to ensure they are evenly combined. In a separate bowl, use a hand mixer to blend the wet ingredients until smooth. Then, pour the wet mixture into the dry ingredients and mix well with the hand mixer, making sure everything is fully incorporated and no streaks of flour remain. Finally, fold in the mini chocolate chips, and your batter is ready for baking. Bake for 12-14 minutes or until a toothpick comes out clean and no longer sticky on the top. Mine usually take just under 14 minutes
Equipment
I personally like to just use a hand mixer for this recipe. It's quick and I can see easily every thing mixing around and control it easier. I also always sift my dry ingredients. So be sure and have a fine mesh strainer on hand. If you ever need a new kitchen tool take a look at my affiliate link here where I have many of my favorite kitchen tools!
Let's talk pans! I absolutely love this mini muffin pan. It is heavy duty so I never worry about my muffins or cupcakes or brownies burning. I use the baking sheets as well. I do use paper liners, just because clean up is a little easier. However, that is totally optional!
Cookie scoops are perfect for muffins! I use the small scoop (1Tablespoon) filled to the top for my mini muffin pan and it is perfect!
Storage
These keep for 4-5 days in an airtight container. So they are perfect for snacks, on the go, lunches and to have with breakfast! They also freeze really well. I like to lay them flat on a cookie sheet and pop in the freezer until hard - 2 hours or so. Then put them all into a freezer safe baggie. They will store for 3 months. I do it this way so they do not stick together in the baggie. Another way is to lay them flat in the baggie then lay the baggie flat in the freezer. they will stay standing up and freeze great.
When defrosting just lay them on the counter at room temperature and they will defrost in an hour or so.
Breads and Muffins to Try
- Banana Walnut Bread
- Banana Cinnamon Swirl Bread
- Lemon Crumb Muffins
- Mini Gingerbread Muffins
- Banana Cinnamon Muffins
FAQs
I personally wouldn't skip that step. When making quick breads and especially mini muffins one little hardened spice can ruin the entire muffin. And the muffins are always more tender.
You can certainly mix by hand! Stir the eggs well before adding to the wet ingredients and then stir, stir, stir when adding to the dry ingredients.
I do! I love THIS ONE!
Desserts to Try Soon
Mini Pumpkin Chocolate Chip Muffins
Ingredients
- 1 ¼ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 ½ cups granulated sugar
- 2 eggs beaten
- ½ cup oil
- ⅓ cup water
- 1 cup pure pumpkin puree
- ½ cup mini semi sweet chocolate chips
Optional
- ¼ cup mini semi sweet chocolate chips for topping
Instructions
- Preheat oven to 350℉ and prepare pans-if using paper liners line with these or lightly grease the wells of a mini muffin pan.
- In a large bowl sift together the flour, baking soda, salt, cinnamon, pumpkin pie spice and sugar.
- In a medium sized bowl or large measuring cup add the beaten eggs, oil, water and pumpkin and mix this together.
- Add the wet ingredients to the dry ingredients and using a hand mixer begin to mix together. Being sure to scrape the sides as needed. Mix this until it is smooth and there are no white flour streaks or clumps of spices. It should be very smooth.
- Using a small cookie scoop, add a scoop into each mini muffin well. If using, sprinkle 2-4 extra mini chocolate chips to the tops and then bake.
- Bake for 12-14 minutes until the tops are no longer sticky and a toothpick inserted comes out clean. Mine take just under 14 minutes.
- Let cool in pans for a few minutes then remove to a wire rack to cool completely. Repeat until all the batter is used up.
Eva says
I love having mini muffins to put in my kiddos lunch. I am going to make these for the week (or two). Do they freeze well?
Misty Tannery says
I love doing the same! Yes, these freeze so well! Just leave on the counter to defrost. Or drop in a container and by lunch they are defrosted!