The Speckled Palate

October 3, 2016

Mini Pumpkin Muffins with Chocolate Chips

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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.

Three Mini Pumpkin Muffins with Chocolate Chips are stacked on top of each other, with milk bottles in the background

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 MuffinsApple Chai Spiced Yogurt ParfaitsBaked Maple Bacon DonutsVegan Pumpkin Biscuits with Maple ButterVegan Pumpkin Muffins

Muffin batter, with chocolate chips mixed in, sits in a bowl on a marble counter

What do I need to make these Mini Pumpkin Muffins with Chocolate Chips?

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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!

A cookie scoop dollops muffin batter into mini muffin tins

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.

Sprinkle 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.

Mini Pumpkin Muffins sit in a muffin tin after baking

Once the batter is mixed, you’ll 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!

A bowl of Mini Pumpkin Muffins sit together before serving

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.

  • 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 muffins

Muffins are stacked on top of each other, one with a bite out of it

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? 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!

Pinterest graphic for Mini Pumpkin Muffins, featuring several muffins stacked

Armed with this information, are y’all ready to make these beauts?

Here’s how I pulled them together:

Mini Pumpkin Muffins with Chocolate Chips
Yield: 32 mini muffins

Mini Pumpkin Muffins with Chocolate Chips

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

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!

Ingredients

  • 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

Instructions

  1. Preheat oven to 375°F. Spray a mini muffin pan with nonstick baking spray. Set aside.
  2. In a large glass bowl, whisk the pumpkin puree, eggs, sugar, applesauce and vanilla extract until smooth.
  3. In a medium-sized glass bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Whisk together.
  4. Sprinkle the wet mixture into the dry ingredients. Mix until just combined.
  5. Add chocolate chips to the batter and stir until mixed in.
  6. Dollop the batter into the prepared mini muffin pan using a cookie scoop.
  7. Transfer the muffin pan to the oven.
  8. Bake for 15-18 minutes, or until the muffins have risen and an inserted toothpick comes out clean.
  9. Let cool for 10-15 minutes, then enjoy!

Notes

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!

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Nutrition Information:

Yield:

32 mini muffins

Serving Size:

1 mini muffin

Amount Per Serving: Calories: 75 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 12mg Sodium: 126mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 1g Sugar: 4g Sugar Alcohols: 0g Protein: 2g
Nutrition facts are an estimate and not guaranteed to be accurate.

Do you have a recipe you make every fall without fail?


5 Comments

  1. Julia Mueller

    I can definitely see why your family loves these mini muffs! They’re so perfect for popping in your mouth, one after the other…looks like my next food addiction!

  2. Blair Parker

    We love these as well and our granddaughter does too. Mighty good, tasty and moist, perfect size. And i imagine they are good without the chocolate chips … but why do that?

  3. Nora | OfRecipes

    Wow! This looks super yummy for something that is incredibly easy to make!

  4. Megan

    How much cinnamon should I put in the recipe? It’s not listed in the ingredients.

    Thanks!

    • Erin

      Hey Megan! Thanks for catching this error. It should be 3/4 teaspoon of ground cinnamon. I’m adding it onto the recipe now.

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