These mini chocolate chip pumpkin muffins are everything you want for a cozy treat. They’re soft, sweet, and full of pumpkin flavor, making them a perfect snack for any time of day.
This recipe addresses challenges of creating small, light pumpkin muffins with reduced sugar, clear baking steps, and options for ingredient substitutions and portion control.
When I was looking for a quick and healthy option, I found it hard to find a recipe that wasn’t just another sugary muffin. I wanted something my kids would enjoy that also fit my dietary needs without sacrificing taste.
What really makes these muffins shine is how they are lighter, using pumpkin puree instead of butter, and they’re full of chocolate chips for that sweet touch. You can have them ready in just about 40 minutes, so they’re great for busy mornings or an afternoon pick-me-up.
If you’re a fan of simple baking, you might also want to try my Sourdough Banana Muffins.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the inclusion of all-purpose flour in the ingredients list.
- The recipe contains eggs, so it is unsuitable for vegan diets without ingredient substitutions.
- This recipe does not meet keto or low-carb diets because of the sugars and flour used.
- The recipe is nut-free as none of the ingredients include nuts or nut-based products.
- The recipe is vegetarian since it contains no meat, poultry, or fish in the ingredients.
Why You Will Love This Recipe
- Mini Size, Big Flavor These mini chocolate chip pumpkin muffins are bite-sized treats that pack a whole lot of flavor. Enjoy the rich taste of pumpkin and chocolate in perfect, snackable portions.
- A Seasonal Favorite With warm spices like cinnamon and pumpkin pie spice, these muffins are the ultimate fall indulgence. They capture the essence of autumn, making them an instant hit during the cozy months.
- Easy to Prepare Whipping these up is a breeze. Just mix the wet and dry ingredients, fold in mini chocolate chips, and bake for about 22 to 24 minutes. A simple recipe that fits perfectly into busy schedules!
- Healthy and Nutritious Made with pumpkin puree and flavored with monk fruit sweetener, these muffins offer a lighter way to satisfy your sweet tooth. Enjoy a treat that feels good and tastes great!
How to Make Mini Chocolate Chip Pumpkin Muffins
- Prep Time: 15 minutes
- Cool Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 14 servings (2 mini muffins per serving) 1x
- Category: Baking
- Method: Baking
- Diet: Vegetarian
Description
Delicious mini chocolate chip pumpkin muffins that are perfect for a quick snack or breakfast. Easy to make and packed with flavor!
Ingredients
- 1/2 cup (56 g) white whole wheat flour
- 3/4 cup (90 g) unbleached all-purpose flour
- 3/4 cup (150 g) monk fruit sweetener
- 1 1/2 cups (340 g) canned pumpkin puree
- 2 tbsp (30 ml) virgin coconut oil
- 2 large egg whites
- 2 tsp (10 ml) vanilla extract
- 2/3 cup (113 g) mini chocolate chips
- 3/4 tsp (3.75 ml) baking soda
- 1 3/4 tsp (8.75 ml) pumpkin pie spice
- 1/4 tsp (1.25 ml) cinnamon
- 1/4 tsp (1.25 ml) salt
Instructions
- Step 1: Set the oven to 350°F (177°C). Line a mini muffin tin with paper liners and lightly spray the liners with oil to ensure easy removal of the muffins after baking.
- Step 2: In a medium bowl, whisk together white whole wheat flour, unbleached all-purpose flour, monk fruit sweetener, baking soda, pumpkin pie spice, cinnamon, and salt until fully combined. Set aside.
- Step 3: In a large bowl, mix canned pumpkin puree, virgin coconut oil, egg whites, and vanilla extract. Beat with a hand mixer at medium speed until the mixture becomes thick and creamy. Scrape down the sides of the bowl to ensure even mixing.
- Step 4: Add the dry ingredients to the wet mixture. Mix at low speed with the hand mixer just until combined. The batter should be lumpy — do not overmix to avoid dense muffins.
- Step 5: Using a spatula, gently fold the mini chocolate chips into the batter to prevent them from sinking to the bottom, ensuring chocolate in every bite.
- Step 6: Spoon the batter into the prepared mini muffin tin, filling each liner approximately three-quarters full to allow room for rising without overflowing, which preserves the mini shape.
- Step 7: Place the muffin tin on the center oven rack. Bake for 22 to 24 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out with a few moist crumbs, not wet batter.
- Step 8: Allow muffins to cool in the tin for at least 15 minutes before removing. This helps them firm up and prevents crumbling when lifting them out.
Notes
- Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days to maintain their softness and flavor.
- Refrigeration: Store muffins in an airtight container in the refrigerator for up to 7 days, which keeps them moist longer.
- Freezing: Wrap each muffin individually in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature before eating.
- Lightly spray muffin liners with oil before adding batter to prevent sticking.
- Use fresh baking soda no older than six months to ensure proper rise.
- If muffin tops brown too quickly, cover them loosely with foil after 15 minutes of baking to prevent burning while allowing baking completion.
- Aim for a lumpy batter when mixing dry and wet ingredients; overmixing causes dense texture.
- Check doneness by toothpick inserted at 22 minutes in – it should come out with moist crumbs, not wet batter.
- Serve muffins warm with a side of Greek yogurt or cottage cheese for added protein. Pair with fresh berries or sliced bananas. For additional flavor, drizzle with maple syrup or dust with powdered cinnamon. These muffins also pair well with a cup of coffee or warm tea.
- Swap mini chocolate chips for dried cranberries or add chopped nuts for texture. Use these muffins as a topping in breakfast parfaits with yogurt and granola. For a different twist, add a dollop of whipped cream or cream cheese frosting on top.
- Use high-quality canned pumpkin puree with a deep orange color and smooth consistency for optimal moisture and flavor.
- Choose reliable brand unbleached all-purpose flour for consistent structure and rise; avoid overly bleached flour.
- Mini chocolate chips should be semi-sweet or dark chocolate from a good-quality brand that melts evenly and balances sweetness.
- Virgin coconut oil adds moisture and a subtle coconut taste but may be replaced with an alternative oil if preferred.
- Use large eggs at room temperature for proper binding and moisture.
Nutrition
- Serving Size: 2 mini muffins
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Ingredient Notes
- Pumpkin puree: Choose a quality canned pumpkin, look for deep color and a smooth texture. It brings moisture and that beloved pumpkin flavor!
- All-purpose flour: Stick with a reliable brand for consistent results. This adds structure and balance to the muffins. Avoid overly bleached options.
- Brown sugar: Use packed light or dark brown sugar for moisture and caramel notes. It’s key for a tender crumb in these muffins.
- Granulated sugar: Regular granulated sugar sweetens without the added moisture. It pairs well with brown sugar for just the right balance.
- Eggs: Grab large eggs at room temperature. They bind everything together, adding richness and moisture to your muffins.
- Baking soda: Fresh baking soda helps the muffins rise beautifully. Make sure it’s not expired for the best results!
- Baking powder: Dual leavening agents ensure fluffiness. Use a good-quality, fresh brand for a nice lift without taste alterations.
- Ground cinnamon: A must for warmth and flavor, it makes the pumpkin sing! Go for fresh ground for the best aroma and taste.
- Ground nutmeg: Just a touch adds depth to the flavor! Freshly grated works best, but store-bought also gives good results.
- Chocolate chips: Use semi-sweet or dark chocolate chips for a rich contrast. Go for high-quality brands that melt well and aren’t too sweet.
Recipe Tips
- If your muffins stick to the liners, lightly spray them with oil before adding the batter for easy removal.
- When your muffins aren’t rising, check that your baking soda is fresh; it should be no more than six months old for best results.
- If the tops brown too fast, cover the muffins with foil 15 minutes into baking to prevent burning while they finish cooking.
- For a lumpy batter, mix until combined but don’t over mix; a few lumps are fine for soft, fluffy mini chocolate chip pumpkin muffins.
- When testing doneness, insert a toothpick into the center 22 minutes in, ensuring it comes out with a few moist crumbs for perfect texture.
Serving Suggestions
Serve with a side of Greek yogurt or cottage cheese for a protein boost. Pair with fresh fruit like berries or sliced bananas.
Use to make pumpkin muffins with nuts or swap chocolate chips for dried cranberries. Add to a breakfast parfait with yogurt and granola.
Top with a drizzle of maple syrup or a dusting of powdered cinnamon. Serve alongside a dollop of whipped cream or cream cheese frosting.
Recipe variations
- You can use chopped walnuts or pecans instead of mini chocolate chips to add a nutty crunch to the mini chocolate chip pumpkin muffins while keeping the moist texture intact.
- Add 1 teaspoon of ground ginger or 1/2 teaspoon of ground nutmeg along with the existing pumpkin pie spice to introduce a different autumnal flavor dimension to the muffins.
- Either canned pumpkin puree or homemade cooked pumpkin can be used in the batter; if using fresh pumpkin, be sure to cook and puree it until smooth for the right consistency.
- If making a larger batch, double the ingredients to fill two mini muffin tins, or halve the recipe for a smaller yield; baking time remains around 22 to 24 minutes.
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How to Store?
To keep your mini chocolate chip pumpkin muffins fresh and delicious, follow these storage tips:
Room Temperature: Place muffins in an airtight container at room temperature for up to 2 days to maintain softness and flavor.
Refrigeration: Store muffins in an airtight container in the fridge for up to 7 days, keeping them moist and extending freshness.
Freezing: Wrap each muffin with plastic wrap, place in a freezer bag, freeze up to 3 months. Thaw at room temperature before eating.
Other Recipes You’ll Love
- Pumpkin Cream Cheese Cinnamon Rolls
- Pumpkin Oatmeal Cookies
- Pumpkin Snickerdoodle Scones
- Pumpkin Spiced Biscuits
If you enjoyed this Mini Chocolate Chip Pumpkin Muffins or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
