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Best Small-Batch Pumpkin Chocolate Chip Muffins Recipe

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These perfectly sized pumpkin chocolate chip muffins are moist, tender, and packed with fall spices and melty chocolate. Made in one bowl with no waste, they’re ideal for a small household or a quiet morning treat.

Ingredients

Scale
  • ½ cup + 1 tablespoon all-purpose flour (75g)
  • ¼ cup granulated sugar (50g)
  • 2 tablespoons light brown sugar, packed (25g)
  • ⅓ cup + 1 tablespoon pumpkin puree (100g)
  • 3 tablespoons vegetable oil (45ml)
  • 1 large egg, room temperature
  • 2 tablespoons milk (30ml)
  • ½ teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup + 2 tablespoons semi-sweet chocolate chips (75g)

Instructions

  1. Preheat oven to 350°F (175°C). Line 4 cups of a standard muffin tin with paper liners or grease generously.
  2. In a medium mixing bowl, whisk together flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt until evenly combined.
  3. Make a well in the center of the dry ingredients. Add pumpkin puree, vegetable oil, egg, milk, and vanilla extract.
  4. Gently stir the wet ingredients into the dry ingredients using a whisk, mixing only until just incorporated. A few small lumps are fine; do not overmix.
  5. Switch to a rubber spatula and fold in the chocolate chips, reserving about 1 tablespoon for topping.
  6. Divide the batter evenly among the 4 prepared muffin cups, filling each about ¾ full. Sprinkle reserved chocolate chips on top.
  7. Bake for 16-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden and spring back when touched.
  8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature egg and milk. Do not overmix the batter to avoid dense muffins. Fill muffin cups almost to the top for domed tops. Muffins taste even better the next day. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: small batch pumpkin muffins, pumpkin chocolate chip muffins, easy pumpkin muffins, one bowl muffins, fall baking

Find it online: https://sizzlesprout.com/best-small-batch-pumpkin-chocolate-chip-muffins-recipe/