Print

Perfect Small-Batch Pumpkin Chocolate Chip Muffins (Easy Recipe)

small-batch pumpkin chocolate chip muffins - featured image
Print Recipe

These small-batch pumpkin chocolate chip muffins are quick, easy, and perfectly spiced. Made with simple ingredients, they yield six tender, moist muffins with melty chocolate chips—ideal for cozy mornings or a treat any day of the week.

Ingredients

Scale
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup vegetable oil (or melted coconut oil)
  • 1 large egg (room temperature preferred)
  • 1 teaspoon vanilla extract (pure)
  • 2 tablespoons milk (any kind)
  • 1/3 cup semi-sweet chocolate chips
  • 1 tablespoon additional chocolate chips for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 6-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined.
  3. In a small bowl, whisk together the pumpkin puree, vegetable oil, egg, vanilla extract, and milk until smooth.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (about 10-12 strokes). A few lumps are fine; do not overmix.
  5. Fold in the 1/3 cup of chocolate chips with 4-5 gentle strokes.
  6. Divide the batter evenly among the 6 muffin cups, filling each about 3/4 full. Top each with the reserved tablespoon of chocolate chips, pressing them in slightly.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through for even browning.
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients if possible, but cold works too. Do not overmix the batter. The muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months. The flavors deepen after the first day.

Nutrition

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

Find it online: https://oracooks.com/perfect-small-batch-pumpkin-chocolate-chip-muffins-easy-recipe/