Mini Pumpkin Chocolate Chip Muffins

Pumpkin chocolate chip muffins are perfectly spiced and chock full of chocolate chips. Soft, moist, mini and absolutely delicious!

Pumpkins start popping up in the markets this time of year and the weather turns cooler {and more damp in the PNW😂}. Pumpkin recipes and desserts trend like crazy and with good reason! Pureed pumpkin brings so much moisture to baked goods!!

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Adding pureed pumpkin to baked goods is perfect for richness, flavor and moisture. My pumpkin caramel spice bars are another great and EASY recipe to try!😉

Muffins make great treats and are often eaten for or with breakfast. This recipe makes mini muffins, which in my opinion, makes them a perfect snack or lunchbox treat! While this recipe isn't technically healthy, it isn't terrible either. I didn't test the recipe with whole wheat flour, but I think it would be great with half all-purpose flour and half whole wheat.

where did you get the inspiration for this recipe? And a giveaway!!

**Giveaway Alert** The recipe for these mini pumpkin chocolate chip muffins comes from my friend, Eliza Cross. Her name may sound familiar because she also inspired the pumpkin gingerbread cookies that I recently posted. She wrote a cookbook called Pumpkin It Up! (Gibbs Smith, publisher) and she has graciously agreed to give a copy of her cookbook to one of you!! This is a 128 page cookbook and includes 75 pumpkin recipes.

To enter the giveaway, please leave a comment at the end of this post telling me your favorite thing to bake or cook with pumpkin. The giveaway is open to anyone with a U.S. mailing address.

I'll draw one random name from everyone who comments and you can enter from now until midnight Pacific Time on October 23, 2020.

what ingredients do I need for pumpkin chocolate chip muffins?

• All-purpose flour
• Baking Powder
• Kosher salt
• Ground cinnamon
• Pumpkin Pie Spice
• Ground nutmeg
• Butter
• Dark brown sugar
• Egg
• Pumpkin puree
• Milk
• Vanilla extract
• Mini chocolate chips

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how to make pumpkin chocolate chip muffins

Start by whisking your dry ingredients together in a large bowl and set aside. In a medium bowl, whisk together the melted butter, brown sugar, and egg. Then add the pumpkin puree, milk and vanilla and whisk until well combined.

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Next, add the wet ingredients to the dry ingredients and mix with a spatula until a few streaks of flour remain. Add the chocolate chips and gently mix to combine.

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Pour the batter into the prepared muffin pans, about 1 tablespoon per muffin. I use this small scoop to help keep the process a little less messy! Add a few extra chocolate chips to the top of the muffins, if desired and bake.

What kind of muffin pan do I need?

A standard 1 tablespoon mini muffin pan works perfectly for this recipe. I also love using the If You Care Mini Baking Cups to line the pan. The recipe makes 36 mini muffins, so having a 24 well muffin pan is quite helpful!

Can I freeze these muffins?

Yes! These pumpkin muffins freeze really well. Allow the muffins to cool completely, then store in an airtight container or zip top bag. The muffins will last about 2-3 months in the freezer. Just allow them to defrost overnight in the refrigerator or you can warm them from frozen. I use our Breville toaster oven on the reheat setting for 5 minutes at 350°F and they come out perfect!

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Mini Pumpkin Chocolate Chip Muffins. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more muffin recipes to enjoy

• Banana Oat Bran Muffins
• Cranberry Orange Muffins
• Healthier Cherry Lime Muffins
• Zucchini Oat Bran Chocolate Chip Muffins
• Whole Wheat Blueberry Oat Muffins
• Small Batch Banana Bran Muffins

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!