Celebrate the arrival of fall by baking Mini Pumpkin Muffins with Chocolate Chips this morning! These fluffy, bite-sized muffins make a delightful sweet addition to any autumnal breakfast or brunch. Makes 32 mini muffins.
Pumpkin muffin lover? I’ve got you covered! Don’t miss checking out these Vegan Pumpkin Muffins, Easy Pumpkin Muffins with Cream Cheese Nutella Swirl and Pumpkin Brown Butter Streusel Muffins with Maple Cream Cheese Glaze!
If I had to tell y’all about one recipe my entire family is currently obsessing over, it would be these muffins.
I’ve made them several times in the last months for our weekly playgroup because they’re a hit with both the mamas and the toddlers. I also baked them again two weeks ago so I could photograph them for this recipe… and I whipped ’em up last week for our playgroup. Again.
And these last two times, our daughter went c-r-a-z-y for them. (Have we talked about how my husband and I have a food blogger baby who’s really into all kinds of food? Because we totally do.)
Lady Baby is not wrong in her love of these mini muffins, though. They’re incredibly delicious and super simple to throw together for a crowd.
Also? Bite-sized foods are super fun for toddlers to eat.
Also? This muffin recipe isn’t chock full of sugar like a lot of muffin recipes. Mind you, it’s not sugar-free, but it’s not something I feel guilty about feeding my kid.
Other fall breakfasts we love, love, love: Vegan Orange Cranberry Muffins / Apple Chai Spiced Yogurt Parfaits / Baked Maple Bacon Donuts / Vegan Pumpkin Biscuits with Maple Butter / Southwestern Breakfast Burrito Bowls
What do I need to make these Mini Pumpkin Muffins with Chocolate Chips?
Disclaimer: The links below are affiliate links. If you click through and take action, I will receive a small commission. Please refer to my disclosure page for more information about the affiliate programs The Speckled Palate participates in.
To make the muffins, you’ll also need to purchase:
- Canned pumpkin puree (not the pumpkin pie stuff, as that’s pre-sweetened and spiced)
- Nonstick cooking spray, like this avocado oil spray
- Your favorite kind of chocolate chips! I’m partial to dark chocolate chips, but if you’re more of a bittersweet chocolate person, you do you. 🙂
How to Make Mini Pumpkin Muffins
Preheat the oven, and spray a mini muffin pan with nonstick baking spray. Set aside.
In a large glass bowl, measure out the pumpkin puree, eggs, sugar, applesauce and vanilla extract. Whisk ’em up until smooooooth. (You can also use a hand mixer for this step if you’d rather that.)
In another bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Whisk them together until combined.
Pour the wet mixture into the dry ingredients, and gently mix them until incorporated.
Next, you’ll measure in the chocolate chips. Use a rubber spatula or a wooden spoon to gently stir them into the batter. If you’re not a chocolate chip person, you can skip this step. These muffins are scrumptious with or without the chocolate!
Once the batter is mixed, use a cookie scoop or a tablespoon measure to dollop individual scoops into the prepared muffin tin. (If you don’t have a mini muffin tin and want to make regular-sized muffins with this recipe, you can! The baking time will be longer, though, so keep an eye on ’em.)
When the muffins are all in the prepared tin, transfer them to the oven, and bake.
Once done, remove the muffins from the oven, and let them come to room temperature (or close!) before serving. Enjoy with your favorite breakfast beverage!
Erin’s Easy Entertaining Tips
Entertaining with muffins? Absolutely! Brunch is one of my favorite events to host because it’s laid back and your kids can be involved. I even wrote a post about it for you: How to Host Brunch at Home.
Also, these Mini Pumpkin Muffins are perfection for a playdate at home because they’re bite-sized! (And we all know little kids adore bite-sized foods.)
Here are some more ideas and thoughts about entertaining with mini muffins at home:
- These muffins are perfect for sharing with adults and kids! Bake ’em up an hour or two in advance so little (and big) hands can handle them with ease.
- Make them in advance. You can bake these the night before if you don’t want to fuss with them in the morning. Let them come to room temperature, and then cover with plastic wrap or a kitchen towel to sit overnight.
- Double the recipe. They’re great for sharing, and if you want to share with a lot of people, double the recipe. Just be sure to have two mini muffin pans on hand to make the baking process a little faster. (It takes time when working with a single pan.)
Other recipes that pair nicely with these Pumpkin Chocolate Chip Muffins
- Blended Mimosas (and don’t forget to put together a Mimosa Bar if your crowd is into this!)
- Gluten Free Broccoli Quiche Lorraine Bites
- Sage Browned Butter Homemade Home Fries
Frequently Asked Questions
Why use applesauce instead of oil?
Applesauce adds moisture and some natural sweetness to these muffins without the extra fat that an oil would add.
What is pumpkin puree? Is it the same thing as pumpkin pie filling?
Canned pumpkin puree is simply baked pumpkin, blended up and thrown into a can for our use. 🙂 It’s similar to pumpkin pie filling, but not the same.
Pumpkin pie filling is already sweetened and spiced… and since we sweetened and season our muffins in this recipe, we don’t need the extra that pumpkin pie filling would add.
Can I make these mini pumpkin muffins dairy free?
Absolutely! Check your chocolate chips to ensure they’re the dairy free variety because the rest of this recipe is already dairy free!
Can I make these mini muffins into regular-sized muffins?
Of course! The cooking time in these Pumpkin Chocolate Chip Muffins will be a little longer in a regular-sized muffin tin instead of a mini muffin. Just keep your eye on them as you bake them, and then test them with a toothpick to ensure they’re baked all the way through.
Armed with this information, are y’all ready to make these beauts?
Here’s how I pulled them together:
Celebrate the arrival of fall by baking Mini Pumpkin Muffins with Chocolate Chips this morning! These fluffy, bite-sized muffins make a delightful sweet addition to any autumnal breakfast or brunch. Pure pumpkin puree, not pumpkin pie filling, acts as the star of this recipe. When mixed and baked, these muffins rise beautifully and make a gooey, slightly sweet baked good! These Mini Pumpkin Chip Muffins are a new seasonal favorite of both adults and children!
- ¾ cup pumpkin puree
- 2 eggs
- ½ cup granulated sugar
- ½ cup applesauce, unsweetened
- 1 tablespoon pure vanilla extract
- 1 ½ cups unbleached all-purpose flour
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 cup bittersweet chocolate chips
- Preheat oven to 375°F. Spray a mini muffin pan with nonstick baking spray. Set aside.
- In a large glass bowl, whisk the pumpkin puree, eggs, sugar, applesauce and vanilla extract until smooth.
- In a medium-sized glass bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Whisk together.
- Sprinkle the wet mixture into the dry ingredients. Mix until just combined.
- Add chocolate chips to the batter and stir until mixed in.
- Dollop the batter into the prepared mini muffin pan using a cookie scoop.
- Transfer the muffin pan to the oven.
- Bake for 15-18 minutes, or until the muffins have risen and an inserted toothpick comes out clean.
- Let cool for 10-15 minutes, then enjoy!
Why use applesauce instead of oil? Applesauce adds moisture and some natural sweetness to these muffins without the extra fat that an oil would add.
What is pumpkin puree? Is it the same thing as pumpkin pie filling? Pumpkin puree is simply baked pumpkin, blended up and thrown into a can for our use. 🙂 It's similar to pumpkin pie filling, but not the same. Pumpkin pie filling is traditionally already sweetened, as well as seasoned... and since we sweetened and season our muffins in this recipe, we don't need the extra that pumpkin pie filling would add.
Can I make this dairy free? Absolutely! Check your chocolate chips to ensure they're the dairy free variety because the rest of this recipe is already dairy free!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Yield:32 mini muffins
Serving Size:1 mini muffin
Amount Per Serving: Calories: 75Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 126mgCarbohydrates: 11gFiber: 1gSugar: 4gProtein: 2g
Nutrition facts are an estimate and not guaranteed to be accurate.