Cozy Small-Batch Pumpkin Chocolate Chip Muffins
A quick, easy recipe for six moist pumpkin chocolate chip muffins, perfect for small households or late-night cravings without the waste of large batches.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 ¼ cups All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Pumpkin Puree (100% pure, not pie filling)
- ½ cup Granulated Sugar
- ½ cup Brown Sugar
- ¼ cup Vegetable Oil or Melted Butter
- 1 large Egg
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Vanilla Extract
- ½ cup Chocolate Chips
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 6-cup muffin tin.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate medium bowl, whisk pumpkin puree, granulated sugar, brown sugar, oil (or melted butter), egg, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and gently fold with a rubber spatula until just combined; do not overmix.
- Fold in chocolate chips, reserving a small handful for topping if desired.
- Divide batter evenly among the 6 muffin cups (filling about ¾ full).
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Do not use pumpkin pie filling; use 100% pure pumpkin puree. Ensure ingredients are at room temperature for best results. Do not overmix the batter to avoid tough muffins. If baking in a 12-cup tin, fill only 6 cups and add water to the empty slots to ensure even baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 22
- Sodium: 200
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
Keywords: pumpkin muffins, chocolate chip muffins, small batch baking, easy muffin recipe, fall baking, cozy recipes, quick breakfast