Mini Pumpkin Chocolate Chip Muffins

Mini pumpkin chocolate chip muffins are a cozy fall treat, bursting with warm spices and gooey chocolate.

25 min Serves 24 Medium American

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These bite-sized muffins combine pumpkin puree, brown sugar, and pumpkin pie spice with mini chocolate chips for a sweet seasonal snack. The batter is baked in a mini muffin tin at 350°F for 15-18 minutes, then cooled briefly before removing to a wire rack. Perfect for parties, lunchboxes, or a quick autumn indulgence.

Directions

In a medium bowl, combine the flour, baking soda, and pumpkin pie spice with a whisk.

In a large bowl, whisk together the pumpkin puree, melted butter, vanilla extract, brown sugar, milk, and eggs until smooth.

Pour the dry ingredients into the wet mixture and stir gently until just incorporated. Be careful not to overmix.

Using a rubber spatula, fold the mini chocolate chips into the batter evenly.

Lightly spray a 24-cup mini muffin tin with olive oil cooking spray to prevent sticking.

Use a mini cookie scoop to divide the batter evenly among the 24 muffin cups.

Bake in a preheated 350°F oven for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the pan for 2 to 3 minutes, then run a butter knife around the edges to loosen them and transfer to a wire rack to cool completely.