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Cozy Small-Batch Pumpkin Chocolate Chip Muffins

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A quick and easy small-batch recipe for moist, cake-like pumpkin muffins packed with chocolate chips and warm spices. Perfect for rainy afternoons or a cozy breakfast treat.

Ingredients

Scale
  • 1 ½ cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 ½ teaspoons Pumpkin Pie Spice
  • ¾ cup Canned Pumpkin Puree
  • ⅓ cup Vegetable Oil
  • 1 large Egg, room temperature
  • ½ cup Granulated Sugar
  • ¼ cup Brown Sugar, packed
  • ½ cup Semi-Sweet Chocolate Chips
  • 1 teaspoon Vanilla Extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a mini muffin tin or line with parchment cups.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice until no lumps remain.
  3. In a separate large bowl, whisk vegetable oil, egg, granulated sugar, brown sugar, vanilla extract, and pumpkin puree until smooth.
  4. Pour dry ingredients into wet ingredients. Gently fold together with a spatula until just combined; do not overmix.
  5. Fold in chocolate chips gently.
  6. Divide batter evenly among muffin cups, filling each about ¾ full.
  7. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let muffins cool in the tin for 5 minutes, then transfer to a cooling rack.

Notes

Ensure ingredients are at room temperature for best results. Do not overmix the batter to avoid tough muffins. Canned pumpkin puree should be 100% pure pumpkin, not pie filling. For a less sweet treat, reduce granulated sugar to ⅓ cup.

Nutrition

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

Find it online: https://sagestirs.com/cozy-small-batch-pumpkin-chocolate-chip-muffins-easy-fall-treat/