Mini Pumpkin Chocolate Chip Muffins

I enjoy all kinds of pumpkin recipes year after year. These mini pumpkin muffins borrow the texture and spice profile of classic pumpkin muffins but are scaled down to a convenient, snackable size. The batter is straightforward, and the results are consistently soft and flavorful. Because they’re easy to make and easy to share, they’re a great choice for bake sales, potlucks, brunch spreads, or simply to enjoy with a cup of coffee.

Why you’ll love this recipe

• One-bowl ease: Combine wet and dry ingredients in one bowl using a whisk and spatula—no stand mixer required.
• Classic fall flavors: Canned pumpkin puree teamed with warm spices gives a comforting pumpkin taste in every bite.
• Chocolate in every bite: Mini chocolate chips disperse evenly so each mini muffin has chocolate swirls and pockets of melt.
• Perfect portion: The small size makes them ideal for snack plates, children’s lunchboxes, or a petite dessert at gatherings.

Grab your ingredients

Gather the following pantry staples. Using the exact measurements below will help ensure moist, tender muffins with the right structure.

• 100% pumpkin puree: Use pure pumpkin puree (not pumpkin pie filling, which contains sugar and spices).
• Neutral oil: Vegetable, canola, or sunflower oil keeps muffins soft for days compared with using melted butter.
• Granulated sugar: This recipe relies on the sugar amount to balance moisture and texture, so measure carefully.
• Leavening: Both baking powder and baking soda provide lift—check dates so they’re active.
• Warm spices: Cinnamon, nutmeg, ginger, and cloves deliver classic pumpkin spice notes.
• Milk and eggs: Milk adds liquid; eggs provide structure and stability.
• Mini chocolate chips: Small chips distribute evenly without weighing the batter down.

Substitutions & additions

• Pumpkin pie spice: If you prefer, use a ready-made pumpkin pie spice instead of measuring individual spices.
• Nuts: Replace chocolate chips with chopped toasted walnuts or pecans for a nutty variation.
• Maple flavor: Try a touch of maple extract or maple bakery emulsion for a sweet, rounded maple note.

1. Preheat and prep: Heat the oven to 350°F (175°C) and line a mini muffin pan with liners. This recipe yields 36 minis, so you may bake in two batches depending on your pans.

2. Mix wet ingredients: In a large bowl, whisk together pumpkin puree, sugar, oil, eggs, vanilla, and milk until smooth and well combined.

3. Add dry ingredients: Fold in the flour, baking soda, baking powder, spices, and salt until just combined—avoid overmixing.

4. Fold in chips and bake: Stir in the mini chocolate chips, fill each liner to the top, and bake 10–13 minutes for mini tins or until a toothpick comes out clean. Cool in the pan 10 minutes, then transfer to a rack to cool completely.

Baking tips & notes

• Use a kitchen scale: Weighing flour in grams prevents packing too much flour and ensures tender muffins. This recipe was developed using metric weights for consistency.
• Top with extra chips: Press a few additional mini chocolate chips into the warm muffin tops for an attractive, bakery-style appearance.
• Fill confidently: Fill liners to the top—these muffins don’t rise aggressively, so they shouldn’t overflow.
• For sparkle: Sprinkle sparkling sugar or demerara on top before baking for a subtle crunch and shine.
• Scale up or down: The full recipe yields 36 mini muffins; halve the quantities if you need 18 minis. For regular-sized muffins, use a larger tin and extend the bake time until a toothpick comes out clean.

Serving suggestions

• Autumn brunch: Pair these minis with waffles, cinnamon rolls, and spiced lattes for a seasonal spread.
• Cinnamon-sugar coating: Brush warm muffins with melted butter and roll in a cinnamon-sugar mix to make cinnamon-sugar pumpkin minis.
• Use leftover pumpkin: Leftover canned pumpkin can be incorporated into pancakes, sauces for coffee, or smoothies.

Storage & freezing

Store cooled mini muffins in an airtight container at room temperature for up to five days.

To freeze, place cooled muffins in a freezer-safe bag or container for up to two months. Thaw at room temperature or gently reheat in the microwave.

Try these fall recipes next

• Pumpkin banana bread—another comforting loaf that’s easy to make without a mixer.
• Apple oat crumble pie—a cozy pie with a crunchy oat topping (great with vanilla ice cream).
• Pumpkin white chocolate chip cookies—soft, chewy cookies with white chocolate ribbons.
• Chai cake with spiced buttercream—an aromatic cake that pairs well with afternoon tea.

Made this recipe?

If you try these mini pumpkin muffins, please leave a rating and a short review. Tag @alpineella on social media if you’d like to share a photo—I’d love to see your results. Thank you — Ella.

Easy Pumpkin Mini Muffins with Chocolate Chips

Mini pumpkin muffins filled with mini chocolate chips—quick, one-bowl, and perfect for autumn.

Equipment

• Muffin pan (mini)
• Large bowl
• Whisk and rubber spatula

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C) and line a mini muffin pan with liners. This recipe makes 36 mini muffins; you may need to bake in two batches.
2. In a large bowl, whisk together the pumpkin puree, sugar, oil, eggs, vanilla extract, and milk until smooth.
3. Add the dry ingredients—flour, baking soda, baking powder, spices, and salt—and fold gently until the batter is just combined. Do not overmix.
4. Stir in the mini chocolate chips so they’re evenly distributed throughout the batter.
5. Scoop the batter into the prepared mini liners, filling each to the top. For a professional look, press a few extra chips onto the top of each muffin before baking.
6. Bake for 10–13 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.

Notes

Nutrition (estimate per muffin)

• Calories: 106 kcal
• Carbohydrates: 16 g
• Protein: 1 g
• Fat: 4 g
• Sugar: 10 g