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Cozy Small-Batch Pumpkin Chocolate Chip Muffins Recipe

small-batch pumpkin chocolate chip muffins - featured image
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These small-batch pumpkin chocolate chip muffins are perfectly sized for when you want a warm, spiced treat without committing to a full dozen. Ready in under 30 minutes, they feature tall domed tops, soft centers, and melty chocolate in every bite.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • ½ cup (120g) pumpkin purée (100% pumpkin, not pie filling)
  • 1 large egg, at room temperature
  • ¼ cup (60ml) vegetable oil
  • 2 tablespoons (30ml) milk (any kind)
  • ½ teaspoon vanilla extract
  • ⅓ cup (60g) semi-sweet chocolate chips
  • 1 tablespoon turbinado sugar (optional, for topping)

Instructions

  1. Preheat your oven to 400°F (200°C). Line six cups of a standard 12-cup muffin pan with paper liners. Fill the empty cups about halfway with water to prevent warping and ensure even baking.
  2. In a medium bowl, whisk together 1 cup all-purpose flour, ½ cup granulated sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda, 1 teaspoon pumpkin pie spice, and ¼ teaspoon salt until evenly distributed.
  3. In another medium bowl, whisk together ½ cup pumpkin purée, 1 large egg, ¼ cup vegetable oil, 2 tablespoons milk, and ½ teaspoon vanilla extract until smooth and fully combined.
  4. Pour the wet mixture into the dry mixture. Use a rubber spatula to fold together gently until no streaks of flour remain. A few small lumps are fine; do not overmix.
  5. Fold in ⅓ cup semi-sweet chocolate chips with just a few strokes. Reserve about 1 tablespoon of chocolate chips to sprinkle on top before baking.
  6. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. The batter should be thick and scoopable.
  7. Press a few reserved chocolate chips onto the top of each muffin, then sprinkle a pinch of turbinado sugar over each if using.
  8. Bake at 400°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 12 to 15 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool in the pan for 5 minutes, then transfer the muffins to a wire cooling rack. Serve warm or at room temperature.

Notes

Do not overmix the batter to avoid tough muffins. Use room temperature ingredients for best texture. The two-temperature baking method (400°F then 350°F) creates domed tops. Fill empty muffin cups with water to prevent pan warping. Muffins can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

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

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