• Prep Time: 10 mins
  • Cooking Time: 15 mins
  • Serves: 24

Mini Pumpkin Choco Chip Muffins

  • Recipe Submitted by on

 Ingredients List

  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt, or to taste
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup vegetable or canola oil
  • 1/4 cup milk (I used unsweetened cashewmilk)
  • 2 tablespoons mild or medium molasses
  • 1 tablespoon vanilla extract
  • 1 cup mini chocolate chips, plus extra for sprinkling


Preheat oven to 400F. Spray two 12-count mini muffin pans (or one 12-count regular muffin pan) very well with floured cooking spray or grease and flour the pans; set aside. Note – You will likely have extra batter beyond 24 mini muffins or 12 regular and with it I made one mini loaf.
To a large bowl add the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, salt, and whisk together; set aside.
To a separate large bowl add the sugars, pumpkin, oil, milk, molasses, vanilla, and whisk until combined.
Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix.
Add the chocolate chips and stir to combine (I highly recommend using mini chocolate chips for better distribution and because they’re size-proportionate).
Using a tablespoon or small cookie scoop, add about 1 rounded tablespoon of batter (for mini muffins) to each muffin cavity, filling to 3/4-full; don’t overfill.
Evenly sprinkle the top of each muffin and the loaf with a generous pinch of chocolate chips.
Bake for about 15 minutes (start checking at 10 minutes because all mini muffins pans, ovens, and climates vary; keep a close eye on them because mini muffins cook quickly) or until tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Allow muffins to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely. Muffins will keep airtight at room temp for up to 5 days or in the freezer for up to 3 months.

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