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Best Small-Batch Pumpkin Chocolate Chip Muffins

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These moist, tender pumpkin chocolate chip muffins are perfectly spiced and packed with chocolate in every bite. A quick and easy small-batch recipe that’s perfect for a cozy breakfast or snack.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 2 tablespoons (25g) packed light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup (115g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1/4 cup (60ml) vegetable oil
  • 2 tablespoons (30ml) milk (any kind)
  • 1 teaspoon vanilla extract
  • 1/2 cup (85g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line 6 cups of a muffin pan with paper liners or grease thoroughly.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined.
  3. In a separate medium bowl, whisk together pumpkin puree, egg, vegetable oil, milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula just until no streaks of flour remain. Do not overmix; a few lumps are fine.
  5. Gently fold in the chocolate chips, reserving a few to sprinkle on top.
  6. Divide the batter evenly among the 6 prepared muffin cups, filling each about 3/4 full. Sprinkle reserved chocolate chips on top.
  7. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden and spring back when lightly touched.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid dense muffins. Room temperature ingredients help create a smoother batter. For even baking, use a cookie scoop to fill muffin cups. Let muffins cool properly to set the structure. Store in an airtight container at room temperature for up to 3 days, or freeze individually wrapped for up to 3 months.

Nutrition

Keywords: pumpkin chocolate chip muffins, small batch muffins, fall baking, easy muffin recipe, pumpkin muffins

Find it online: https://daintydine.com/best-small-batch-pumpkin-chocolate-chip-muffins/