Mini Pumpkin Muffins
on Oct 12, 2022, Updated Apr 08, 2025
These Pumpkin Mini Muffins with chocolate chips are the best bite sized snack for pumpkin season!
Pumpkin Mini Muffins
Every fall I find myself baking up a batch of these mini pumpkin muffins! They are one of our favorite autumn snacks.
I have made these for my kids many times and they disappear so quickly.
They are so yummy and make your kitchen smell like pumpkin spice deliciousness!
⭐️ Reader Review ⭐️
“Very good, easy and ingredients I have on hand. Loving everything pumpkin right now. Thanks for the delicious recipe.” -Loree
Mini muffins are a favorite in our house because they are the perfect size for little hands or when you just want a little something sweet.
Ingredients and Notes
The full recipe and instructions is located at the bottom of this post, but here are the ingredients you need to make these mini muffins.
- Canned pumpkin: not pumpkin pie filling.
- Melted butter: you can substitute dairy free butter to make these dairy free.
- Eggs
- Vanilla extract
- Brown sugar
- All-purpose flour
- Baking soda
- Pumpkin pie spice
- Milk: substitute dairy free milk to make these dairy free.
- Mini chocolate chips: semi-sweet, dark chocolate, or dairy free mini chocolate chips.
How to make pumpkin mini muffins
Step 1: Add the dry ingredients to a mixing bowl. Whisk together the flour, baking soda, and pumpkin pie spice until combined.
Step 2: In a separate mixing bowl, whisk together the wet ingredients: canned pumpkin, melted butter, vanilla extract, brown sugar, milk, and eggs.
Step 3: Add the dry ingredients to the wet ingredients and stir until just combined. It is important not to over mix muffin batter, as it will result in dense and dry muffins.
Step 4: Fold the mini chocolate chips into the muffin batter using a rubber spatula.
Joy’s Tip
Want some muffins without chocolate chips? Add half of the batter to a greased mini muffin tin first, then fold in half the amount of mini chocolate chips into the remaining batter before you add it to the muffin tin.
Step 5: Grease a mini muffin tin with cooking spray. Use a mini cookie scoop to fill the muffin tin with batter.
Step 6: Bake the mini pumpkin muffins at 350 degrees for 15-18 minutes, or until a toothpick inserted comes out clean.
Allow the pumpkin muffins to cool for 2-3 minutes in the mini muffin pan, then use a butter knife to gently remove the muffins onto a wire cooling rack to cool completely.
Just look at that fluffy chocolatey pumpkin inside! These sweet little muffins are so delicious and perfectly pumpkin spiced.
How to store pumpkin muffins
- At room temperature: Store in an airtight container for 2-3 days.
- In the refrigerator: This is the preferred method to keep these muffins fresh for longer. Pumpkin muffins will keep in an airtight container in the refrigerator for 4-5 days.
- In the freezer: Mini muffins can be frozen for up to 2-3 months.
More Mini Muffin Recipes
Looking for full size muffins? Be sure to check out my Pumpkin Chocolate Chip Muffin Recipe!
These pumpkin mini muffins are a must have for fall!
Make a batch on the weekend for easy snacking or busy mornings or to have on hand for an after school snack.
Mini Pumpkin Chocolate Chip Muffins
Ingredients
- ¾ cup pumpkin puree
- ¼ cup salted butter, melted and slightly cooled
- 2 eggs
- 2 teaspoons vanilla extract
- ⅔ cup brown sugar
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ⅓ cup milk
- ⅔ cup mini chocolate chips
Instructions
- Whisk together the flour, baking soda, and pumpkin pie spice.
- In a separate bowl, whisk together the pumpkin, melted butter, vanilla extract, brown sugar, milk, and eggs.
- Add the dry ingredients to the wet, and mix until just combined. Do not over mix.
- Fold in the mini chocolate chips using a rubber spatula.
- Spray a mini muffin tin with olive oil cooking spray.
- Distribute the muffin batter into the 24 mini muffin cups using a mini cookie scoop.
- Bake the mini pumpkin muffins at 350 degrees for 15-18 minutes, or until a toothpick inserted comes out clean.
- Cool the muffins for 2-3 minutes in the pan, then use a butter knife to gently remove them onto a wire cooling rack to cool completely.
Notes
How to Store
- At room temperature: Store in an airtight container for 2-3 days.
- In the refrigerator: This is the preferred method to keep these muffins fresh for longer. Pumpkin muffins will keep in an airtight container in the refrigerator for 4-5 days.
- In the freezer: Mini muffins can be frozen for up to 2-3 months.
Could we add protein powder for added protein–how much? and would we need more liquid? I’m interested in getting as much protein as possible into everything I eat after gastric sleeve operation. Thanks!
Protein powder can be tricky to work with since they vary so greatly in texture. You could try substituting 1/2 cup of the flour for protein powder instead, but I cannot guarantee results without testing the specific protein powder. Good luck!
These are great!! I made one patch, then decided to make another batch to freeze, with the rest of the pumpkin in the can. Thanks!
So glad you enjoyed it!
Just made these into regular size muffins, made 16. Very good, easy and ingredients I have on hand. Loving everything pumpkin right now. Thanks for the delicious recipe.
So glad you enjoyed the recipe!
I forgot to add milk but added a bit more pumpkin than called for. They were perfect. They will not last long in my house!
So glad you enjoyed the recipe!
I just made these minus the choc chips. They taste yummy to me and I got 31 muffins out of the batter. Test will be my grandson that I want to eat a little healthier.
Thank you
Your recipe looks really good and is not high in alot of things like sugar and sodium and calories. I will try this but I just don’t know when.