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Cozy Small-Batch Pumpkin Chocolate Chip Muffins Recipe

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These perfectly portioned pumpkin chocolate chip muffins are incredibly moist, warmly spiced, and studded with melty chocolate chips. Made with simple pantry ingredients, this small-batch recipe yields exactly 6 muffins, making it the ideal treat for a cozy evening or a late-night craving.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (120g) pumpkin puree (100% pure pumpkin)
  • 3 tablespoons (45ml) vegetable oil or melted butter
  • 1 large egg, at room temperature
  • 2 tablespoons (30ml) plain yogurt or milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup (60g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line 6 cups of a muffin pan with paper liners or lightly grease them with non-stick spray.
  2. In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt until evenly distributed.
  3. In a small bowl, whisk together the pumpkin puree, granulated sugar, melted butter (or oil), egg, yogurt, and vanilla extract until smooth and well combined.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold them together until just combined—do not overmix. A few small lumps are fine.
  5. Gently fold in the chocolate chips, reserving about a tablespoon to sprinkle on top.
  6. Divide the batter evenly among the 6 prepared muffin cups, filling each about ¾ full. Sprinkle the reserved chocolate chips on top.
  7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The tops should be golden and spring back when gently pressed.
  8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

Do not overmix the batter to avoid tough muffins. Use room temperature ingredients for best results. For a gluten-free version, use a 1:1 gluten-free baking blend. For a vegan adaptation, use a flax egg and plant-based yogurt or applesauce. Store leftovers in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, small batch muffins, chocolate chip muffins, fall baking, easy muffin recipe, pumpkin chocolate chip muffins

Find it online: https://breezybake.com/cozy-small-batch-pumpkin-chocolate-chip-muffins-recipe-2/