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Cozy Mini Pumpkin Chocolate Chip Muffins

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These easy mini pumpkin chocolate chip muffins are moist, spiced, and perfect for busy mornings. Made with simple pantry staples like pumpkin puree and yogurt, they offer a tender, cake-like texture that freezes beautifully for meal prep.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup 100% pure pumpkin puree, room temperature
  • 1/4 cup plain yogurt or sour cream
  • 1/2 cup mini chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In a separate medium bowl, whisk together the melted butter, sugar, eggs, pumpkin puree, and yogurt until smooth.
  4. Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined; do not overmix.
  5. Fold in the mini chocolate chips.
  6. Divide the batter among the muffin cups, filling each about 2/3 full.
  7. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to ensure tender muffins. Use 100% pure pumpkin puree, not pie filling. For best results, measure flour by spooning it into the cup and leveling it off. These freeze well for up to 3 months.

Nutrition

Keywords: pumpkin muffins, mini muffins, chocolate chip muffins, fall baking, easy breakfast, meal prep, gluten-free option, dairy-free option

Find it online: https://cheerycrisp.com/cozy-mini-pumpkin-chocolate-chip-muffins-best-easy-fall-recipe/