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Mini Pumpkin Chocolate Chip Muffins

ThesePumpkin Chocolate Chip Muffins are perfect to grab and go in the mornings. Or, you can make ahead and freeze some for later, too!

Mini Pumpkin Chocolate Chip Muffin Recipe

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Not only are the size of these mini pumpkin chocolate chip muffins perfect to hold in your hand, their taste is truly out of this world as well!

The combination of pumpkin and chocolate are a flavorful power-packed duo that everyone will love!

For another amazing homemade breakfast option, try our pumpkin muffins recipe as well!

 

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 PUMPKIN CHOCOLATE CHIP MUFFINS

 

One of my favorite things that my mom used to make growing up was these Mini Pumpkin Chocolate Chip Muffins. She would make a huge batch by quadrupling the recipe. Then, she would freeze them. I would grab some for breakfast every morning on my way out of the door to school.

I also loved that they could be frozen and eaten at a later time as well.

I had it down to a science. If I grabbed 5 muffins, I would microwave them about 30 seconds. The bread would be warm, but the chocolate chips would still be slightly frozen. Just the way I liked them. Hopefully, you will like them too.

HOW TO MAKE PUMPKIN CHOCOLATE CHIP MUFFINS:

Ingredients:

Dry Ingredients:

1 2/3 C All Purpose Flour
3/4 C Sugar
1/2 C Mini Chocolate Chips
1 tsp Cinnamon
1 tsp Baking Soda
1/4 tsp Baking Powder
1/4 tsp Salt

Wet Ingredients:

2 Large Eggs, whisked
3/4 C Canned Pumpkin
1/2 C Margarine, melted
1/4 C Milk
1/2 tsp Vanilla

 

Pumpkin Ingredients

First, mix all of the dry ingredients together. This consists of the flour, baking powder and soda, cinnamon, sugar, salt and chocolate chips. Blend together with a spoon or spatula.

Pumpkin Dry

Second, in a separate bowl, whisk the eggs together with a whisk.

Pumpkin Eggs

Third, add the rest of the wet ingredients. This includes the pumpkin puree, butter, milk and vanilla.

Pumpkin wet

Fourth, add the wet ingredients into the bowl with the dry ingredients.

Pumpkin Add

Fifth, with a spatula, stir the wet and dry ingredients together until blended.

Pumpkin Mixed

Sixth, place spoon fulls of batter into a greased muffin tin and bake at 350 degrees for 15 minutes or until inserted toothpick comes out clean.

Pumpkin pans

Once your muffins are done, allow them to cool and enjoy. They do well in a bag on the counter for a while or in the freezer if you want them to last a while. One big can of pumpkin will 4X the recipe.

Pumpkin bake

I love pumpkin flavored things. This is one of my favorite recipes as a kid. I hope your family can enjoy them as much as I do.

FAQS ABOUT CHOCOLATE CHIP PUMPKIN MUFFINS:

Q: What is the baking temperature for chocolate pumpkin muffins?
A: For this recipe, the oven needs to be set at 350 degrees and bake for 15 minutes.

Q: Can you use dark chocolate chips in this pumpkin chocolate chip muffin recipe?
A: Absolutely. You can use any type of chocolate that your taste buds are craving!

Q: How many mini muffins will one batch make?
A: This recipe will make 36 mini muffins!

IF YOU LOVE THESE PUMPKIN CHOCOLATE CHIP MUFFINS, SPEND A FEW MINUTES TO SEE THESE OTHER BREAKFAST RECIPES THAT WILL BE AN AMAZING PART OF YOUR RECIPE COLLECTION!

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PUMPKIN CHOCOLATE CHIP MUFFINS

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5.0 from 4 reviews
Mini Pumpkin Chocolate Chip Muffins
 
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Give your taste buds some joy with one of my all time favorite childhood recipes. These Mini Pumpkin Chocolate Chip Muffins are sure to become your family favorite too.
Author:
Recipe type: Muffins
Serves: 36
Ingredients:
  • 1⅔ C All Purpose Flour
  • ¾ C Sugar
  • ½ C Mini Chocolate Chips
  • 1 tsp Cinnamon
  • 1 tsp Baking Soda
  • ¼ tsp Baking Powder
  • ¼ tsp Salt
  • 2 Large Eggs, whisked
  • ¾ C Canned Pumpkin
  • ½ C Margarine, melted
  • ¼ C Milk
  • ½ tsp Vanilla
Directions:
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine dry ingredients. (Flour, Sugar,Chocolate Chips, Cinnamon, Baking Soda, Baking Powder and Salt).
  3. In a separate bowl, place eggs and whisk together. Add the rest of the wet ingredients (Pumpkin, Melted Butter, Milk and Vanilla).
  4. Add the wet mixture into the dry mixture and stir together with a spatula until blended.
  5. Spoon into greased muffin tins.
  6. Bake for 15 minutes in a 350 degree oven, or until toothpick inserted comes out clean.
  7. * 1 Large 28oz can of pumpkin makes 4 times the recipe.
  8. * They freeze well.

Pumpkin Chocolate Chip Muffins

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What is one of your favorite pumpkin chocolate chip muffin recipes?

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