Mini Pumpkin Muffins

4.55 from 61 votes

These mini pumpkin muffins with chocolate chips are the best bite sized snack or breakfast for pumpkin season!

mini pumpkin chocolate chip muffins on a wire cooling rack
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These Pumpkin Mini Muffins are the best fall muffin!

It’s the time of year for pumpkin recipes and we are obsessed with these perfect mini pumpkin muffins! I have made these for my kids as a snack or fast breakfast and they disappear so quickly.

I just can’t get enough of pumpkin recipes like pumpkin cake mix muffins, pumpkin chocolate chip cookies, and pumpkin cheesecake truffles.

I find myself making all the pumpkin things, even a pumpkin shaped cheese ball appetizer for parties!

mini pumpkin muffins stacked on top of each other

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.

We have been on a kick and made lots of variations like pancake mini muffins, mini banana muffins, mini chocolate chip muffins, and mini blueberry muffins.

pumpkin mini chocolate chip muffins stacked

Ingredients to make pumpkin muffins

  • canned pumpkin: not pumpkin pie filling
  • melted butter: you can substitute vegan 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
ingredients needed to make mini pumpkin muffins

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.

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 chocolate chips into the remaining batter.

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, 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.

mini pumpkin chocolate chip muffins on a wire cooling rack

Just look at that fluffy chocolatey pumpkin inside! These sweet little muffins are so delicious and perfectly pumpkin spiced.

mini pumpkin chocolate chip muffin with a bite taken out

How to store pumpkin muffins

  • at room temperature: store in an airtight container for 2-3 days
  • in the refrigerator: 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
pumpkin mini muffins on a white platter
pumpkin muffins on a wire cooling rack

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.

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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
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mini pumpkin muffins with chocolate chips
4.55 from 61 votes

Mini Pumpkin Chocolate Chip Muffins

By: Joy Shull
These easy pumpkin chocolate chip mini muffins are the best fall snack!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 24

Ingredients 

  • ¾ cup pumpkin puree
  • ¼ cup salted butter, melted and slightly cooled
  • 2 eggs
  • 2 teaspoons vanilla extract
  • cup brown sugar
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • cup milk
  • 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
  • Line a muffin tin with mini muffin liners, or spray the tin with nonstick cooking spray
  • Distribute the muffin batter into the 24 mini muffin cups
  • Bake the mini pumpkin muffins at 350 degrees for 15 – 18 minutes, or until a toothpick inserted comes out clean
  • Cool 2-3 minutes in the pan, then use a butter knife to gently remove the mini muffins onto a wire cooling rack to cool completely

Nutrition

Calories: 105kcal, Carbohydrates: 16g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 20mg, Sodium: 73mg, Potassium: 44mg, Fiber: 1g, Sugar: 10g, Vitamin A: 1287IU, Vitamin C: 0.4mg, Calcium: 21mg, Iron: 1mg
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8 Comments

  1. 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!

  2. 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.

  3. 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!

  4. 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

  5. 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.