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Best Small-Batch Pumpkin Chocolate Chip Muffins

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These small-batch pumpkin chocolate chip muffins are perfectly moist, tender, and packed with melty chocolate chips. Made with simple ingredients, they yield just six muffins—ideal for a cozy treat without leftovers.

Ingredients

Scale
  • 1 cup all-purpose flour (120 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/2 cup pumpkin puree (120 grams), not pumpkin pie filling
  • 1/4 cup vegetable oil (60 ml)
  • 1/4 cup milk (60 ml), whole milk preferred
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips (85 grams)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 6-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt for about 15 seconds.
  3. In a larger bowl, whisk together egg, pumpkin puree, oil, milk, and vanilla extract until smooth.
  4. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined—do not overmix; a few lumps are fine.
  5. Fold in chocolate chips with a few gentle strokes. Reserve 1 tablespoon of chips to sprinkle on top if desired.
  6. Divide batter evenly among the 6 muffin cups, filling each about 3/4 full.
  7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden and spring back when lightly touched.
  8. Let muffins cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely. Wait at least 10 minutes before serving.

Notes

Do not overmix the batter to avoid tough muffins. Use room temperature ingredients for best results. Measure flour by spooning and leveling, not scooping. For a bakery-style look, press a few extra chocolate chips into the tops of warm muffins after baking. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin chocolate chip muffins, small batch muffins, easy pumpkin muffins, fall baking, after school snacks

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