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Perfect Small-Batch Pumpkin Chocolate Chip Muffins (Easy Recipe)

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These small-batch pumpkin chocolate chip muffins are incredibly moist, with a tender crumb and gooey chocolate chips. Made in one bowl with simple ingredients, they’re perfect for a cozy morning or a last-minute fall treat.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (100% pure, not pumpkin pie filling)
  • 1/4 cup (60ml) vegetable oil
  • 1 large egg, at room temperature
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (90g) semi-sweet or dark chocolate chips
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 6-cup muffin pan with paper liners.
  2. In a medium mixing bowl, whisk together 1 cup all-purpose flour, 1 teaspoon pumpkin pie spice, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Whisk for about 20 seconds to ensure even distribution.
  3. In a separate small bowl, whisk together 1/2 cup granulated sugar, 1/2 cup pumpkin puree, 1/4 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract until smooth and fully combined.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold together until just combined—do not overmix. The batter will be thick and slightly lumpy.
  5. Gently fold in 1/2 cup chocolate chips, reserving a small handful to sprinkle on top.
  6. Divide the batter evenly among the 6 muffin cups, filling each about 3/4 full. Sprinkle the reserved chocolate chips on top.
  7. Bake on the middle rack for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown and spring back when lightly touched.
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For a taller dome, start the oven at 400°F (200°C) for the first 5 minutes, then reduce to 350°F (175°C). Make sure your egg is at room temperature for best results. Do not overmix the batter. Store leftovers 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, one bowl muffins

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