Moist & Mini Chocolate Chip Pumpkin Muffins

It’s true, you know, what they say about fall…….. PUMPKIN-EVERYTHING. Pumpkin spice coffee, pumpkin crafts, pumpkin decor, pumpkin candles, pumpkin carving, pumpkin hats, pumpkins on the clothes, and—my favorite—chocolate chip pumpkin muffins!

I’ve made those pumpkin muffins with cream cheese filling and a streusel topping… now, those are delicious, too. But they take quite a bit of planning and prep. I’ve made chunky pumpkin spice cookies and those are yummy… but you just can’t go wrong with pumpkin and CHOCOLATE in a moist little muffin.

chocolate chip pumpkin muffins

TIPS: we all want to eat huge chocolate chip pumpkin muffins (I know I want about 5), but the MINI ones are soooooo much better. They stay moist more easily than regular muffins and–bonus–they bake faster, which means we get to eat them sooner 😉 Also, use oil. Ya gotta. (If you MUST, substitute with applesauce or half and half).

If you can’t tell, I even used a pumpkin-shaped mold for these mini muffins (from Wilton on Amazon). My son (4yo) is super picky, but he LOVES these–partly because he got to help make them and partly because he appreciates that I left one tray plain without chocolate chips… or as he says, “without crumbs.” 😉

4.8 from 6 reviews
Moist & Mini Chocolate Chip Pumpkin Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 dozen mini muffins
Ingredients
  • 1 can (15 oz) pumpkin
  • 1½ cup sugar
  • 1 cup oil
  • 4 eggs
  • 3 cups flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • chocolate chips to taste (I use 1 cup)
Instructions
  1. Combine the first 4 ingredients (pumpkin, sugar, oil, and eggs) and beat until mixed.
  2. Combine the next 5 dry ingredients (flour, pumpkin pie spice, salt, baking powder, and baking soda) and add to the mixture. Beat.
  3. Stir in your chocolate chips. (I make one tray first of PLAIN muffins for my son and then add the chips and make the rest).
  4. Bake at 375* for about 15 minutes. Don't over-bake! I check them around 13 minutes (I just can't wait!) Use a toothpick to see if it comes out clean.
  5. Let cool for 5-10 minutes then move them to a baking rack.
  6. Try not to eat them all at once 😉
  7. *If you make REGULAR (not mini) muffins, heat at 400 degrees and bake about 20 minutes.

 Chocolate Chip Pumpkin Muffins

mini chocolate chip pumpkin muffins

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