Scrumptious mini pumpkin muffin bites, studded with dark chocolate mini chips! Tender and sweet tempered by dark chocolate bitterness. A perfect balance of pumpkin spice and chocolate.
Why you will like this recipe
Pumpkin Spice season is a favorite of many. This mini pumpkin muffin recipe is the very best of pumpkin spice season and chocolate. Two joys in one. Easy to make, and easy to freeze.
Pop a few in your children's lunch bag. You may even decide to make a 9 x 13" sheet cake and frost it with Cream Cheese frosting. This recipe is perfect for that also!
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Ingredients
Gather up your ingredients. Below are the items for your shopping list.
- All purpose flour
- Granulated sugar
- Golden brown sugar
- Baking soda
- Baking powder
- Salt
- Cinnamon, ground
- Cloves, ground
- Ginger, ground
- Nutmeg, ground
- Eggs
- Pumpkin puree
- Vegetable oil
- Apple juice
- Vanilla extract
- Dark mini chocolate chips
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to make Mini Pumpkin Muffins
This mini pumpkin muffin or bread recipe is a pure pumpkin spice delight any time of the year!
Combine Dry Ingredients:
- Measure the dry ingredients into a large mixing bowl. Stir them together so that all the dry ingredients are well blended.
Mix Wet Ingredients
- 2. Measure all the wet ingredients into a smaller mixing bowl.
Mix the Muffin Batter Together
3. Mix the wet ingredients into the larger mixing bowl of blended dry ingredients. Mix lightly but don't over mix.
Add The Mini Chips:
- Add in the mini chocolate chips and finish mixing all the ingredients so that no dry clumps remain. Don't over mix.
Bake the Mini Pumpkin Muffins:
- Spoon into the small cavities of a mini muffin pan. You will fill each cavity fuller than you would for a regular size muffin pan. Fill almost full. This will give you a nice top to the mini muffins.
Cooling the muffins:
After baking remove from the oven. Set on a wire rack so that they can cool. Resist trying to take them out until they have cooled a bit, as the chocolate chip bit will burn your fingers!
Also, less likely the muffins will break when removing from the muffin tin if you wait for them to cool.
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Tips for success
- You can substitute ½ cup of applesauce for the ½ cup of oil.
- Makes a perfect pumpkin cupcake also, just frost with a cream cheese frosting.
- 3 mini muffins equal about 1 regular size muffin or cupcake, making about 18 regular size muffins or cupcakes.
- 1 Tablespoon of Pumpkin Pie spice mix can be used instead of individual spices.
- If all you have is Saigon Cinnamon (actually Cassia), you can use that. Ceylon Cinnamon (true cinnamon) is sweeter and has a superior profile though.
Equipment
Frequently asked questions
Yes, during our recipe creation and testing we had the opportunity to freeze several batches while we got this recipe just right. Just put in plastic tubs or freezer bags.
Absolutely! Try pecans for a mini pecan pumpkin muffin!
This recipe yields 48 mini muffins or about 18 full size muffins. Approximately a 3 mini muffin to 1 regular size muffin ratio.
If you would prefer, you can substitute 1 Tablespoon of Pumpkin Spice Blend or even Apple Pie Spice Blend. Both are sold premixed in spice jars at most grocery stores, and an economical option if you don't use these spices frequently.
You can bake this in two 4.5 x 8 loaf pans, but you will need to double the baking time. If you opt to bake in a 9 x 13 sheet pan, allow 28 to 33 minutes. Lower temp to 350.
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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📖 Recipe
Mini Pumpkin Muffins with Chocolate Chips
Equipment
- Trudeau Mini Muffins Silicone Cake Pan, 24 cavities, Fuchsia (05118741)
Ingredients
- 1 ¾ cups all purpose flour
- 1 cup granulated sugar
- ½ cup golden brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground Ceylon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 eggs
- 15 oz can of pumpkin puree
- ¼ cup of apple juice or water
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup of dark mini chocolate chips optional
Instructions
- Preheat oven to 375 degrees and spray mini muffin tins with baking spray.
- In a large bowl measure the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and spices. Mix so all is evenly blended.
- In a smaller bowl add the pumpkin puree, oil, apple juice, eggs, and vanilla. Mix with a spatula until evenly blended.
- Pour the wet ingredients into the dry ingredients. Mix slightly, then add the chocolate chips and mix more until evenly distributed. Take care not to over mix.
- Using a large melon scoop or teaspoon, scoop out an amount that fills the small mini muffin cavity. The cavity will be fuller than normal for a full size muffin, nearly full.
- Bake for 20 minutes. If your oven runs hot, check earlier and adjust accordingly. A toothpick should come out clean when you test.
- Remove after done, place on a wire rack to cool.
Notes
- You can substitute ½ cup of applesauce for the ½ cup of oil.
- Makes a perfect pumpkin cupcake also, just frost with a cream cheese frosting.
- 3 mini muffins equal about 1 regular size muffin or cupcake, making about 18 regular size muffins or cupcakes.
- 1 Tablespoon of Pumpkin Pie spice mix can be used instead of individual spices.
- Ceylon cinnamon is sweeter and stronger than Saigon cinnamon. Ceylon is true cinnamon, Saigon is actually Cassia, a cheaper relative to true cinnamon. Both cinnamon varieties are fine for this recipe.
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