Mini Pumpkin Muffins with Chocolate Chips
Mini muffins are just so poppable. I really believe muffins taste better when they’re in mini form. And of course the calories don’t count then either. That’s what I tell myself when I’m reaching for the fourth muffin in two minutes. This is an easy, no mixer base recipe that I tweaked very slightly. It’s been a favorite of mine over the years because the results always taste fabulous. The mini pumpkin muffins are packed with bold pumpkin flavor and plenty of warming spices. I like boldly spiced pumpkin goodies and these fit the bill. They’re super soft, tender, springy, and extremely moist. Ironically they’re vegan but you’d never guess it. No eggs, no butter, no cow’s milk, and yet they taste so rich and decadent thanks to the pumpkin. And of course plenty of chocolate in every bite. I find pumpkin has a way of mimicking eggs by naturally keeping baked goods fluffy and perfectly light without being airy.
Ingredients in Mini Pumpkin Chocolate Chip Muffins
To make these mini chocolate chip pumpkin muffins, you’ll need:
All-purpose flour Baking powder Spices (cinnamon, pumpkin pie spice, nutmeg, allspice, cloves) Salt Granulated sugar Brown sugar Pumpkin puree Oil Milk (I used cashew milk) Molasses Vanilla extract Chocolate chips
What Type of Molasses Should I Use?
You want to use a mild or medium molasses. Do NOT use blackstrap molasses as it’s too strong in flavor.
Can I Make the Muffins Gluten-Free?
Most likely, yes. I imagine a gluten-free 1:1 all-purpose flour substitute would work well. Since they’re mini muffins and therefore won’t be rising that much in the oven, a gluten-free flour blend should work.
Can I Replace the Oil with Applesauce?
I’ve never substituted the oil for applesauce in this mini pumpkin chocolate chip muffin recipe, so I can’t say for sure if it’d achieve the same results.
How to Make Mini Pumpkin Chocolate Chip Muffins
This recipe for pumpkin muffins with chocolate chips is so simple! Here’s how the mini muffins are made:
Can I Make Regular Pumpkin Chocolate Chip Muffins?
Of course! You can likely make 10 to 12 regular sized muffins with this recipe. Be sure to increase the bake time since the muffin cups will contain more batter.
How to Store Chocolate Chip Pumpkin Muffins
Muffins will keep airtight at room temperature for up to 5 days or in the freezer for up to 3 months.
Other Mix-Ins to Try
I love mini pumpkin chocolate chip muffins, but the muffin batter also works with other mix-ins! Try one of the following instead of the mini chocolate chips:
Finely chopped nuts (walnuts or pecans would be great) Finely chopped dried fruit Raisins Sweetened coconut flakes Add a dollop of cream cheese to the center of each muffin Add a crumb topping
Tips for the Best Mini Pumpkin Chocolate Chip Muffins
Leftover batter: I had enough batter for one mini loaf in addition to 24 mini muffins. It’s easy to keep two mini muffin pans and the mini loaf pan all on one oven rack that way, which I find is best to ensure even cooking. Bake time: Mini muffin pans vary quite dramatically in how much batter they hold. Depending on how full I fill my pans, my baking times range anywhere between 11 to 15 minutes which is quite a range. Bake until the centers are set and springy to the touch. All ovens, pans, and climates vary so use my suggested baking time as only an estimate. Start checking early in case your oven runs hot or your pans are smaller.
More Pumpkin Breakfast Recipes:
My FAVORITE PUMPKIN RECIPES on my blog! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes!
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Originally posted September 9, 2016 and reposted with updated text October 23, 2020.
