Mini pumpkin chocolate chip muffins are the best way to enjoy pumpkin season! Tender muffins are studded with melty chocolate to make an irresistible breakfast, dessert, or snack!
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Pumpkin and chocolate are a match made in culinary heaven, and there's no better example of that than these adorable mini muffins. These little two-bite muffins are outrageously moist, fluffy, and the perfect addition to your fall baking arsenal.
You can make this with canned pumpkin, or make your own homemade pumpkin puree from scratch. I love how they keep the chocolate perfectly soft at room temperature. The mini factor means you can eat two… three… maybe lose count and forget about it.
Ingredients
- All-purpose flour
- Granulated sugar
- Baking soda
- Baking powder
- Salt
- Eggs
- Pumpkin puree
- Unsalted butter
- Bittersweet chocolate
- Semisweet chocolate chips
How to make mini pumpkin chocolate chip muffins
- In a medium bowl, whisk together flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
- Using a stand mixer, combine eggs, pumpkin, and butter. Slowly add the dry ingredients and mix until well combined. Add chopped chocolate and chocolate chips and pulse the mixer a few times to incorporate.
- Divide batter evenly among muffin cups and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Top tips
Use high quality chocolate
Of course you're welcome to use whatever is available to you, but a high quality chocolate chip and chocolate bar will really take these muffins to the next level.
If you don't have both chocolate bars and chocolate chips on hand you can just use one or the other, but using both makes sure you have the most rich, chocolatey bite every time.
Don't overmix
As with all quick breads, you'll want to mix your batter just until combined. It might still have a few small lumps, but if you overmix the batter the muffins will come out tough and dry.
How to store mini pumpkin chocolate chip muffins
Muffins are best on the day they are made but can be stored in an airtight container for up to 4 days. You can also freeze them in an airtight container for up to 3 months.
Tips for customizing pumpkin chocolate chip muffins
- Make these full size muffins by dividing them into 12 muffin cups, adjusting the bake time as needed
- Skip the chocolate or swap it for dried cranberries or chopped nuts
- Make your own pumpkin puree from scratch
FAQ
This recipe requires two mini muffin pans. I tested them with one regular and one silicone, and found the regular one to produce a much better muffin.
The weight of the muffin batter caused it to sink in the middle, creating lopsided muffins. It probably would have been better if I'd placed it on a baking tray, but this will also affect the way the air moves around the muffins.
I recommend sticking with regular mini muffin pans to bake this recipe.
This recipe uses pumpkin puree (100% pure pumpkin), NOT pumpkin pie filling. They are not the same, and pumpkin pie filling contains additional ingredients that would cause this recipe to turn out poorly.
Yes, you can freeze mini pumpkin chocolate chip muffins. Place muffins in a zip top freezer bag or other airtight container and freeze for up to 3 months. To thaw let sit at room temperature for a few minutes or microwave for about 30 seconds.
More muffin recipes
- Chocolate Chip Muffins
- Apple Spice Muffins
- Vegan Chocolate Zucchini Muffins
- Pistachio Rose Muffins
- Double Chocolate Banana Muffins
- Healthier Double Chocolate Mini Muffins
- Banana Coconut Muffins
- Zucchini Muffins
- Carrot Muffins
- Vegan Pumpkin Muffins
More pumpkin recipes
- Pumpkin Puree
- Vegan Pumpkin Soup
- Pumpkin Pizza
- Pumpkin Seed Butter
- Pumpkin Seed Butter Cups
- Pumpkin Gingerbread
- Pumpkin Chocolate Chip Loaf
- Pumpkin Waffles
- Pumpkin Chocolate Chip Bars
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Mini Pumpkin Chocolate Chip Muffins
Ingredients
- 1 ⅔ cups unbleached all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 cup pumpkin puree, (not pumpkin pie filling)
- 1 stick unsalted butter, melted
- 3 ounces bittersweet chocolate, chopped
- ½ cup semisweet chocolate chips
Instructions
- Preheat the oven to 350ºF. Line 48 mini muffin tins with paper liners.
- In a medium bowl, whisk together flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine eggs, pumpkin, and butter.
- Slowly add the dry ingredients and mix until well combined.
- Add chopped chocolate and chocolate chips and pulse the mixer a few times to incorporate.
- Divide batter evenly among muffin cups (I like to use a little cookie scoop) and bake 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.
- Muffins are best on the day they are made but can be stored in an airtight container for up to 4 days.
Notes
Tips for customizing pumpkin chocolate chip muffins
- Make these full size muffins by dividing them into 12 muffin cups, adjusting the bake time as needed
- Skip the chocolate or swap it for dried cranberries or chopped nuts
- Make your own pumpkin puree from scratch
Gillian @ The Haas Machine says
48 muffins in 4 days?! Not THAT'S a challenge I can get behind!
Lindsay Moe says
Haha, yes! They're mini so it's not so bad. The recipe can also make just twelve regular sized muffins if you don't want the challenge!
Julie says
Do you know the bake time for the regular muffins?
Lindsay Moe says
Unfortunately I haven't tested it at full size so I can only speculate, I think the bake time would be about the same or a few minutes longer. It's best to keep an eye on them. You'll want the tops to bounce back a little when you press them with your finger, or you can insert a toothpick and it should come out clean (or maybe with a little chocolate) when they're done. If the toothpick has batter on it still, let them cook another couple minutes.
tamara says
Hi! this looks so yummy! I have a question is it ok to use regular all purpose flour? or will it change the taste to much. The reason I am asking is because that's all I have on hand at home
Lindsay Moe says
You can absolutely use regular all purpose flour! I prefer unbleached because 1) it isn't bleached and 2) I think it improves the texture of my baked goods. I don't think you would notice a taste difference at all. Enjoy!