Description
These mini pumpkin chocolate chip muffins are soft, moist, and filled with cozy pumpkin spice and mini chocolate chips. The batter comes together without a mixer using whole wheat flour, all-purpose flour, or a mix of both. Perfect for lunchboxes, breakfast, and snack time!
Ingredients
- 1 and 3/4 cups (219g) whole wheat flour or all-purpose flour, or mix of both*
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*
- 1 teaspoon ground cinnamon
- 2 large eggs, at room temperature
- 2/3 cup (133g) lightly packed brown sugar
- 1 cup (226g) pumpkin puree (not pumpkin pie filling)
- 6 Tablespoons (85g) unsalted butter, melted & slightly cooled, or avocado oil
- 1 teaspoon pure vanilla extract
- 1/3 cup (80g/ml) milk (any kind), at room temperature
- 2/3 cup (120g) mini chocolate chips
Instructions
- Preheat oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray or line with mini muffin liners. If using liners, I recommend lightly spraying them with nonstick spray. This recipe yields about 36 mini muffins, so prepare a second mini muffin pan in the same manner or bake in batches, keeping any leftover batter at room temperature while the first batch bakes.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon together. Set aside.
- In a large bowl, whisk the eggs, brown sugar, pumpkin, butter or oil, and vanilla together. Add the milk and whisk until combined.
- Pour the dry ingredients into the wet ingredients and fold together just until combined. Do not over-mix. Gently fold in the mini chocolate chips. The batter will be slightly thick. Some small lumps are OK. Again, avoid over-mixing.
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Bake for 13–14 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs (melted chocolate is OK). Do not overbake.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a cooling rack to continue cooling.
- Cover leftover muffins tightly and store at room temperature for up to 5 days, or in the refrigerator for up to 1 week. If enjoying straight from the refrigerator, warm them in the microwave for a few seconds to soften them up, as they can taste a bit dense when cold.
Notes
- Freezing Instructions: For longer storage, freeze the cooled muffins in a freezer-friendly container or bag for up to 3 months. Thaw at room temperature before serving.
- Special Tools (affiliate links): 24-count Mini Muffin Pan | Glass Mixing Bowls | Whisk | Silicone Spatula
- Flour: Use whole wheat flour, all-purpose flour, or a combination of the two totaling 1 and 3/4 cups (219g). White whole wheat flour also works.
- Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/2 teaspoon cinnamon, plus 1/4 teaspoon each: ground ginger, ground nutmeg, ground cloves, and ground allspice. This is in addition to the 1 teaspoon of cinnamon—you will still add that.
- Butter or Oil: You can use either melted butter or a neutral-tasting oil in this recipe. Butter provides more flavor, while oil produces slightly softer muffins that stay moist for longer. We prefer avocado oil, but vegetable oil or canola oil works, too.
- Milk: You can use any milk, dairy or nondairy, in this muffin batter. Make sure it’s at room temperature.
- Updated in 2026: I made a few small changes to this recipe for a softer texture and more pumpkin spice flavor. To make the original version, use only whole wheat flour and adjust the amounts to 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon pumpkin pie spice, 1/2 cup (95g) lightly packed brown sugar, 5 Tablespoons (71g) melted butter, and 1/2 cup (90g) mini chocolate chips. All other ingredient amounts and instructions remain the same, and you can use any milk.