Print

Perfect Small Batch Pumpkin Chocolate Chip Muffins: Easy Recipe

pumpkin chocolate chip muffins - featured image
Print Recipe

These tender, perfectly spiced pumpkin chocolate chip muffins are made in a small batch of six, ideal for cozy mornings or afternoon cravings. Ready in about 30 minutes with simple pantry ingredients, they deliver a nostalgic fall flavor with melty chocolate in every bite.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup (120g) pumpkin purée (100% pumpkin, not pie filling)
  • ¼ cup (60ml) vegetable oil (or canola/melted coconut oil)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30ml) milk (dairy or non-dairy)
  • ½ cup (90g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 6-cup muffin tin with paper liners or lightly grease the cups with cooking spray.
  2. In a medium bowl, whisk together the dry ingredients: 1 cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ⅛ teaspoon cloves, and ¼ teaspoon salt. Set aside.
  3. In a large bowl, combine the wet ingredients: ½ cup pumpkin purée, ¼ cup vegetable oil, ½ cup granulated sugar, ¼ cup packed light brown sugar, 1 large egg, 1 teaspoon vanilla extract, and 2 tablespoons milk. Whisk until smooth and glossy.
  4. Let the wet mixture sit for 2 minutes to allow sugars to dissolve and pumpkin to fully incorporate.
  5. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until no streaks of flour remain (about 10-12 strokes). Do not overmix; a few lumps are fine.
  6. Add ½ cup semi-sweet chocolate chips and fold in with a few more strokes. Reserve about 1 tablespoon of chips to sprinkle on top.
  7. Divide the batter evenly among the 6 muffin cups, filling each about ¾ full. Sprinkle reserved chocolate chips on top.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden and spring back lightly.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Optional: While still warm, brush tops with melted butter for extra richness.

Notes

For taller domed tops, fill empty muffin cups halfway with water. Use room temperature ingredients for best results. Bloom spices in oil before adding other wet ingredients for deeper flavor. If using homemade pumpkin purée, drain excess moisture on paper towels. Muffins taste even better the next day as flavors meld.

Nutrition

Keywords: pumpkin chocolate chip muffins, small batch muffins, easy pumpkin muffins, fall baking, one bowl muffins

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