If you’re craving a sweet, comforting treat that perfectly balances fall flavors and bite-sized fun, you’ve got to try this Mini Chocolate Chip Pumpkin Muffins Recipe. These little gems are packed with moist pumpkin goodness, warm spices, and melty mini chocolate chips, making every bite feel like a hug from the inside. Whether you’re looking for a wholesome breakfast option or a festive snack to brighten your day, this recipe is your new go-to for seasonal warmth and indulgence in miniature form.
Ingredients You’ll Need
This Mini Chocolate Chip Pumpkin Muffins Recipe shines because of its simple, pantry-friendly ingredients that come together to create a harmonious blend of flavor, texture, and color. Each element is chosen to enhance the natural sweetness of pumpkin while keeping the muffins tender and delightfully spiced.
- White whole wheat flour: Adds a nutty depth and hearty texture without overpowering the pumpkin’s subtle flavor.
- Unbleached all-purpose flour: Balances the heaviness of whole wheat flour for a light, fluffy crumb.
- Monk fruit sweetener: A natural sweetener that brings gentle sweetness without refined sugar highs.
- Canned pumpkin puree: The star ingredient, providing moisture, vibrant color, and that unmistakable autumnal taste.
- Virgin coconut oil: Adds a hint of tropical richness and keeps the muffins moist and tender.
- Egg whites: Lighten up the batter while helping the muffins rise beautifully.
- Vanilla extract: Brings warmth and complements both pumpkin and chocolate flavors.
- Mini chocolate chips: Tiny pockets of chocolate that melt just enough for a sweet surprise in every bite.
- Baking soda: Essential for the perfect rise and soft texture.
- Pumpkin pie spice: Classic blend of cinnamon, nutmeg, and cloves that evokes cozy fall memories.
- Cinnamon: Enhances warmth and adds subtle complexity to the spice profile.
- Salt: Balances the sweetness and highlights all other flavors.
How to Make Mini Chocolate Chip Pumpkin Muffins Recipe
Step 1: Preheat and Prepare Your Pan
Start by setting your oven to 350°F (177°C). Line a mini muffin tin with paper liners and give them a light spray of oil. This little step ensures your muffins come out cleanly without sticking, preserving their adorable mini shape and making cleanup a breeze.
Step 2: Combine Your Dry Ingredients
In a medium bowl, whisk together the white whole wheat flour, all-purpose flour, monk fruit sweetener, baking soda, pumpkin pie spice, cinnamon, and salt. This helps evenly distribute the leavening agents and spices, so each muffin carries that perfect balance of fluff and seasoning.
Step 3: Mix Your Wet Ingredients
Grab a large bowl and blend the pumpkin puree, virgin coconut oil, egg whites, and vanilla extract using a hand mixer on medium speed. Beat until the mixture becomes thick and creamy, scraping down the sides to ensure everything is beautifully incorporated. This step is key for a moist and airy texture.
Step 4: Bring Wet and Dry Together
Slowly add your dry ingredient mixture to the pumpkin blend, mixing gently on low speed just until everything’s combined. You want a lumpy batter here—overmixing can turn your muffins dense, and nobody wants that when they are supposed to be light and fluffy.
Step 5: Fold in the Mini Chocolate Chips
With a spatula, gently fold in the mini chocolate chips, making sure they’re evenly spread throughout the batter. Folding carefully keeps the chips from sinking to the bottom so you get chocolatey goodness in every bite, which is exactly what makes this Mini Chocolate Chip Pumpkin Muffins Recipe so special.
Step 6: Fill Your Muffin Tin
Spoon the batter into the paper-lined mini muffin tin, filling each cup about three-quarters full. This allows the muffins to rise without spilling over the edges, keeping their cute mini silhouette intact.
Step 7: Bake to Perfection
Pop the muffin tin into the oven on the center rack and bake for 22 to 24 minutes. You’ll know they’re done when a toothpick inserted in the center comes out with just a few moist crumbs—never wet batter. Those few golden minutes produce wonderfully soft, flavorful muffins.
Step 8: Cool and Enjoy
Once baked, let the muffins cool in the tin for 15 minutes or so to firm up. This resting period helps them hold together perfectly when you remove them, meaning no crumbly heartbreaks and only pure muffin joy.
How to Serve Mini Chocolate Chip Pumpkin Muffins Recipe
Garnishes
These muffins are delicious on their own, but you can dress them up with a dusting of powdered sugar, a light spread of cream cheese frosting, or even a drizzle of warm caramel sauce for extra indulgence. Fresh autumn berries or chopped nuts sprinkled on top add a beautiful contrast and crunch.
Side Dishes
Mini Chocolate Chip Pumpkin Muffins Recipe pairs wonderfully with a warm cup of spiced coffee or chai tea. For a full breakfast spread, serve alongside creamy Greek yogurt or a simple fruit salad to balance textures and flavors.
Creative Ways to Present
Transform your muffins into festive treats by presenting them in a rustic basket lined with a cozy cloth or placing them on a multi-tiered dessert stand for a seasonal party centerpiece. Wrapping them individually in parchment paper tied with twine makes perfect grab-and-go gifts for friends and family.
Make Ahead and Storage
Storing Leftovers
Keep your muffins fresh by storing them in an airtight container at room temperature for up to three days. They maintain their moist texture and that lovely warm spice aroma, ready anytime you need a quick snack.
Freezing
If you want to save some for later, freeze the cooled muffins in a zip-top freezer bag. Separate layers with parchment paper to prevent sticking. They’ll stay fresh for up to two months, making it easy to enjoy holiday flavors year-round.
Reheating
Warm your frozen or room temperature mini muffins in the microwave for about 15-20 seconds or pop them in a preheated oven at 325°F for 5-7 minutes. This revives their tender texture and melts the chocolate chips just right, bringing back that freshly-baked magic.
FAQs
Can I use regular sugar instead of monk fruit sweetener?
Absolutely! You can substitute an equal amount of regular granulated sugar if you prefer. Keep in mind the sweetness level might be slightly different, but your muffins will still turn out delicious.
What can I use if I don’t have pumpkin pie spice?
No worries! You can make your own blend by mixing cinnamon, nutmeg, ginger, and cloves. This DIY spice will keep your muffins warm and aromatic.
Can I make these muffins bigger?
Yes, simply bake the batter in a regular muffin tin, adjusting the baking time to about 18-20 minutes. Keep an eye on them and test with a toothpick for doneness.
Are these muffins gluten-free?
This recipe uses wheat flours, so they are not gluten-free. However, you could experiment with gluten-free flour blends but expect some differences in texture. Let me know if you try!
Can I substitute coconut oil with butter?
Definitely! Melted butter works well and adds a rich flavor, but coconut oil also contributes a subtle tropical note that pairs beautifully with pumpkin and spices.
Final Thoughts
This Mini Chocolate Chip Pumpkin Muffins Recipe is one of those recipes you’ll find yourself making again and again, especially when pumpkin season rolls around. The perfect blend of moist pumpkin, cozy spices, and sweet chocolate chips wrapped into tiny, irresistible packages makes it an unforgettable treat. I can’t wait for you to try it and experience that warm, homemade goodness for yourself!
Print
Mini Chocolate Chip Pumpkin Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Total Time: 34 minutes
- Yield: 14 mini muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Mini Chocolate Chip Pumpkin Muffins are a delightful fall treat combining the rich flavors of pumpkin and warm spices with sweet mini chocolate chips. Moist and tender, these mini muffins are perfect for snacking or a cozy breakfast, made healthier with white whole wheat flour and monk fruit sweetener.
Ingredients
Dry Ingredients
- 1/2 cup (56 g) white whole wheat flour
- 3/4 cup (90 g) unbleached all-purpose flour
- 3/4 cup (150 g) monk fruit sweetener
- 3/4 tsp (3.75 ml) baking soda
- 1 3/4 tsp (8.75 ml) pumpkin pie spice
- 1/4 tsp (1.25 ml) cinnamon
- 1/4 tsp (1.25 ml) salt
Wet Ingredients
- 1 1/2 cups (340 g) canned pumpkin puree
- 2 tbsp (30 ml) virgin coconut oil
- 2 large egg whites
- 2 tsp (10 ml) vanilla extract
Other
- 2/3 cup (113 g) mini chocolate chips
Instructions
- Preheat and Prepare Muffin Tin: Set the oven to 350°F (177°C). Line a mini muffin tin with paper liners and lightly spray each liner with oil to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together white whole wheat flour, unbleached all-purpose flour, monk fruit sweetener, baking soda, pumpkin pie spice, cinnamon, and salt until fully combined. Set aside for later use.
- Combine Wet Ingredients: In a large bowl, mix the canned pumpkin puree, virgin coconut oil, egg whites, and vanilla extract. Beat this mixture on medium speed with a hand mixer until it becomes thick and creamy, scraping down the sides to make sure everything is evenly incorporated.
- Incorporate Dry Ingredients: Add the dry ingredient mixture to the wet ingredients. Mix on low speed with the hand mixer just until combined. The batter should remain lumpy—avoid overmixing to keep the muffins light and tender.
- Fold in Chocolate Chips: Using a spatula, gently fold in the mini chocolate chips to disperse them evenly throughout the batter and prevent sinking to the bottom of the muffins.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin liners, filling each about three-quarters full. This allows space for the muffins to rise without overflowing and keeps the mini size intact.
- Bake Muffins: Place the tin on the center oven rack. Bake for 22 to 24 minutes. To check doneness, insert a toothpick into the center of a muffin—it should come out with a few moist crumbs but no wet batter.
- Cool Muffins: Let the muffins cool in the tin for at least 15 minutes. This resting time helps them firm up, making them easier to remove without crumbling.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- Do not overmix the batter as it can make the muffins dense.
- Filling the muffin liners three-quarters full prevents overflow while maintaining the mini muffin size.
- Allow muffins to cool in the tin to avoid breaking when removing.
- Monk fruit sweetener can be substituted with another granulated sweetener of your choice if preferred.
- For a nut-free version, ensure the chocolate chips are nut-free certified.
