Mini Pumpkin Muffins with Chocolate Chips

Mini Pumpkin Muffins with Chocolate Chips are the BEST fall breakfast. These fluffy, bite-sized Pumpkin Chocolate Chip Muffins are easy to make and share. They freeze well, too! Makes 32 mini muffins.

Pumpkin breakfast lover? I’ve got you covered! Don’t miss The BEST Pumpkin Muffins for Pumpkin Season, Pumpkin Overnight French Toast Casserole and Chocolate Chip Pumpkin Bread!

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. (These are great for mama entertaining.)

I also baked them again two weeks ago so I could photograph them for this recipe… and I made ’em for our playgroup a second time.

Our daughter and her friends went wild for them. (Hi. Yes. We have a food blogger baby.)

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    Why I love this recipe:

    Lady Baby is not wrong in her love of these mini muffins. They’re incredibly delicious and strike the perfect balance of pumpkin and chocolate.

    The Mini Pumpkin Chocolate Chip Muffin recipe also makes 32, so it’s more than enough for a crowd. (Again: This is a great food for a playgroup.)

    Also? Bite-sized foods are super fun for toddlers to eat any time of day, be they breakfast or a snack.

    Also? This muffin recipe isn’t chock full of sugar, so you can truly taste the pumpkin. It simply sings when paired with the applesauce, cinnamon and chocolate chips.

    These naturally dairy-free muffins are also easily frozen, so you can make a double batch and freeze some to reheat later!

    Please note that these muffins are not heavily spiced with pumpkin spice, nutmeg, cloves and ginger. If you’re looking for something with a stronger flavor of spices, this isn’t the recipe for you.

    Other fall breakfasts we love: Vegan Orange Cranberry MuffinsApple Chai Spiced Yogurt ParfaitsBaked Maple Bacon DonutsVegan Pumpkin Biscuits with Maple ButterSouthwestern Breakfast Burrito Bowls | Spiced Apple Cider Muffins

    Need some breakfast or brunch inspiration? Head on over to my Breakfast Recipe Index for more ideas.

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

    What do I need to make this recipe?

    The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.

    Let’s talk ingredients!

    In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.

    Here’s what you’ll need to make this recipe for Mini Pumpkin Chocolate Chip Muffins:

    • Pumpkin puree — please read the label on your can and ensure that you’re using this, not pumpkin pie filling. Pumpkin pie filling already has spices and sweeteners added to it.
    • Eggs — these give our muffin batter structure and will help them rise in the oven. We need it for the muffin batter.
    • Granulated sugar — also known as white sugar, this is going to be what sweetens our muffin batter.
    • Unsweetened applesauce — I love using applesauce in muffins instead of vegetable oil because it adds great moisture. Most applesauces are sweetened, so read the label.
    • Vanilla extract — pure vanilla adds such a lovely aroma and flavor. If you’ve got it, please use it.
    • All-purpose flour — we keep unbleached AP flour in our house, but the regular kind works here, too. I have not tried to make this recipe with a gluten free blend and do not recommend it.
    • Leaveners — this pumpkin muffin recipe calls for both baking soda and baking powder.
    • Ground cinnamon — cinnamon and pumpkin work beautifully together. If you want to use the same amount of pumpkin pie spice if you’d like.
    • Kosher salt — I like to use a fine grain kosher salt for baked goods. You can use the same amount of a fine grain sea salt.
    • Chocolate chips — your favorite kind of chocolate chips are what you should use here. I’m partial to darker chocolate, but you can easily add milk or semisweet chocolate chips here if you prefer those. Mini chocolate chips are perfect for these.

    Pro tip!

    Don’t love chocolate chips? Leave ’em out!

    How to Make Mini Pumpkin Muffins with Chocolate Chips

    Prepare. Preheat the oven, and spray a mini muffin pan with nonstick baking spray. Set aside.

    Combine the wet ingredients. Measure out the pumpkin, eggs, sugar, applesauce and vanilla extract in a large bowl. Whisk until smooth. (You may also use a hand mixer.)

    Combine the dry ingredients. In a smaller bowl, measure out the flour, baking soda, baking powder, cinnamon and salt. Whisk to combine.

    Mix the batter. Pour the wet ingredients into the dry. Gently mix until just incorporated. (Don’t worry about lumps!)

    Measure in the chocolate chips. Use a rubber spatula to fold them into the batter.

    Measure out the batter. Use a cookie scoop to dollop the muffin batter into the prepared muffin tin. Sprinkle some extra chocolate chips on top for fun.

    Bake for 15-18 minutes, or until a toothpick inserted comes out clean.

    When the muffins are all in the prepared tin, transfer them to the oven, and bake.

    Cool on a wire rack. You may pop the muffins out of the baking tin 5-10 minutes after they come out of the oven.

    Enjoy with your favorite breakfast sides and 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.

    Also, these Mini Chocolate Chip Pumpkin Muffins are perfection for a playdate at home because they’re bite-sized! (And we all know kids dig 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.)

    What to pair 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?

    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 will be a little longer in a regular-sized muffin tin instead of a mini one. Keep your eye on them as you bake them, and then test them with a toothpick to ensure they’re baked through.

    A mini muffin tin holds several baked pumpkin muffins with chocolate chips with the text mini pumpkin muffins

    Quick tips and tricks to the best Pumpkin Chocolate Chip Muffins:

    • Double the recipe for a crowd. You can also double the recipe and freeze some for later!
    • Use your favorite chocolate chips. While I love bittersweet and dark chocolate, milk and semisweet chocolate chips are great here, too.
    • How to store: Once they have completely cooled, transfer to an airtight container. Keep at room temperature for 3-4 days.
    • How to freeze: Freeze on a wax paper-lined baking sheet. When frozen solid, transfer to a freezer bag. Keep frozen for up to 3 months. Defrost in the microwave until warmed through. You may also toast in a toaster oven.

    More pumpkin muffin recipes to try:

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

    Here’s how I pulled them together:

    A bowl of Mini Pumpkin Muffins sit together before serving

    Mini Pumpkin Muffins with Chocolate Chips

    Erin Parker, The Speckled Palate
    Mini Pumpkin Muffins with Chocolate Chips are the BEST fall breakfast. These fluffy, bite-sized Pumpkin Chocolate Chip Muffins are easy to make and share. They freeze well, too!
    4.63 from 8 votes
    Servings 32 mini muffins
    Calories 74 kcal
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes

    Ingredients
      

    • ¾ cup pumpkin puree
    • 2 eggs
    • ½ cup granulated sugar
    • ½ cup applesauce unsweetened
    • 1 tablespoon pure vanilla extract
    • 1 ½ cups 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

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Instructions
     

    • 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!

    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!
    How to store: Once they have completely cooled, transfer to an airtight food storage container. Keep at room temperature for 3-4 days.
    How to freeze: If you have extras or make a double batch, freeze them on a wax paper-lined baking sheet. When frozen solid, transfer to a freezer bag. Keep frozen for up to 3 months. When ready to reheat, remove from the freezer and defrost in the microwave until warmed through. You may also toast in a toaster oven.

    Nutrition

    Serving: 1gCalories: 74kcalCarbohydrates: 10gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 12mgSodium: 112mgFiber: 1gSugar: 4g
    Keyword baking recipe, Breakfast, Brunch, fall breakfast, mini muffins, muffin recipe, pumpkin, pumpkin muffins
    Course Breakfast & Brunch
    Cuisine American
    Tried this recipe?Let us know how it was!
    A woman with dark curly hair wearing a black tank top in front of a white wall

    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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    6 Comments

    1. 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. 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. 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?

    4.63 from 8 votes (6 ratings without comment)

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