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Perfect Small-Batch Pumpkin Chocolate Chip Muffins

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These small-batch pumpkin chocolate chip muffins yield just six muffins—impossibly soft, warmly spiced, and scattered with melty chocolate in every bite. Perfect for cozy breakfasts or a single indulgent afternoon.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ⅓ cup (65g) granulated sugar
  • 2 tablespoons (25g) light brown sugar, packed
  • ½ cup (120g) pumpkin puree
  • ¼ cup (60ml) vegetable oil
  • 1 large egg, room temperature
  • 2 tablespoons (30ml) milk
  • 1 teaspoon vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup (60g) mini chocolate chips

Instructions

  1. Preheat oven to 375°F (190°C). Line six cups of a standard muffin pan with paper liners or grease well.
  2. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt for about 15 seconds.
  3. In a large bowl, whisk together granulated sugar and brown sugar until no lumps remain. Add pumpkin puree, oil, egg, milk, and vanilla; whisk until smooth and glossy.
  4. Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined—a few lumps are fine. Do not overmix.
  5. Sprinkle mini chocolate chips over batter and fold in with a few strokes.
  6. Divide batter evenly among the six lined muffin cups, filling each about three-quarters full. Optionally, sprinkle coarse sugar on top or press extra chocolate chips on top.
  7. Bake for 15-18 minutes, until tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool in pan for 5 minutes, then transfer muffins to a wire rack to cool completely. Serve warm or at room temperature.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Fill empty muffin cups halfway with water to prevent pan warping and add moisture. 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: pumpkin muffins, small batch, chocolate chip muffins, fall baking, easy muffin recipe

Find it online: https://blingbite.com/perfect-small-batch-pumpkin-chocolate-chip-muffins/