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Cozy Small-Batch Pumpkin Chocolate Chip Muffins

pumpkin chocolate chip muffins - featured image

These tender, spiced pumpkin chocolate chip muffins are scaled down to just six perfect muffins. No waste, no fuss, just a little bit of kitchen magic for a quiet morning or a rainy afternoon.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1/2 cup (120g) pumpkin purée (100% pure, not pie filling)
  • 1/4 cup (60ml) vegetable oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (90g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a 6-cup muffin pan with paper liners.
  2. In a small bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together granulated sugar and brown sugar until no lumps remain. Add pumpkin purée, oil, egg, and vanilla; whisk until smooth and glossy.
  4. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine).
  5. Fold in chocolate chips, reserving about 1 tablespoon for topping.
  6. Divide batter evenly among the 6 muffin cups, filling each about 3/4 full. Sprinkle reserved chocolate chips on top.
  7. Bake on middle rack for 15-18 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  8. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm.

Notes

For best results, use room temperature egg. Do not overmix batter. Check for doneness at 15 minutes. Muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.

Nutrition

Keywords: pumpkin muffins, small batch, chocolate chip, fall baking, easy muffin recipe