Mini Pumpkin Chocolate Chip Muffins

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Mini Pumpkin Chocolate Chip Muffins are moist and perfectly spiced. They are really simple to throw together for breakfast or as a snack.

Mini Pumpkin Chocolate Chip Muffins are based on my Mini Banana Muffins which have gone over swimmingly in your lives. This is almost the exact same recipe, except I switched out the banana for the pumpkin, added in a boost of sweetener, and sprinkled in a few extra spices.

Mini Pumpkin Chocolate Chip Muffins on a cooling wrackIngredients Needed for Mini Pumpkin Chocolate Chip Muffins

The pumpkin keeps these suuuuper moist and the spices make these taste great! Plus, did I mention these are made with whole wheat flour, olive oil, maple syrup, and egg whites? Seriously! They are pretty healthy muffins, and super simple to throw together for breakfast or snack.

Here’s what else you need to make Mini Pumpkin Chocolate Chip Muffins:

  • All-Purpose Flour – along with the whole wheat flour is all-purpose flour! I used a little of both but you can easily use all whole wheat or all-purpose flour.
  • Baking Soda – this is used to help these little muffins rise!
  • Truvia – we get a lot of the sweetening from the natural sugars in real maple syrup but I add just a tad more with Truvia. If you hate the taste of this ingredient just leave it out or replace it with granulated sugar.
  • Cinnamon, Nutmeg, Cloves, Pumpkin Pie Spice, and Salt – lots of spices here that compliment pumpkin and make these muffins smell AMAZING! Plus salt to balance things out.
  • Vanilla – some subtle vanilla flavor here.
  • Chocolate Chips – I like to use mini chocolate chips instead of regular size!

Mini Pumpkin Chocolate Chip Muffins in muffin tin

 

How to Make Mini Pumpkin Chocolate Chip Muffins

Mini Pumpkin Chocolate Chip Muffins are pretty easy to make. Mix the dry ingredients, mix the wet ingredients, combine then bake! For full details see the recipe card down below.

  1. Preheat oven. Spray mini muffin tins with nonstick cooking spray and set aside.
  2. In a large bowl, stir dry ingredients together until combined. In a separate bowl, whisk maple syrup, olive oil, egg whites, and vanilla together until combined. Form a well in dry ingredients. Pour in pumpkin, wet ingredients, and mini chocolate chips. Stir until just combined.
  3. Spoon into prepared pans and bake until just cooked. Cool before removing from muffin tins. Serve warm or store at room temperature for up to 3 days.

Bite taken out of Mini Pumpkin Chocolate Chip Muffin

 

Can I make these bigger?

YES! Go ahead and use a regular size muffin tin to make larger pumpkin chocolate chip muffins. My only note would be to leave them in the oven a little longer and to watch them carefully so you don’t over or under bake.

If you want to use a loaf pan you might as well check out my Pumpkin Chocolate Chip Bread!

Mini Pumpkin Chocolate Chip Muffins on a cooling wrack

More Muffin Recipes to Try!

Give them a whirl and see just how good they are. Prepare to be amazed.

Printable recipe below. Have a smashing day, friends!!

Mini Pumpkin Chocolate Chip Muffins

Mini Pumpkin Chocolate Chip Muffins are moist and perfectly spiced. They are really simple to throw together for breakfast or as a snack.
servings 36 mini muffins
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins

Ingredients

Instructions

  • Preheat oven to 350 degrees. Spray mini muffin tins with nonstick cooking spray and set aside.
  • In large bowl, stir dry ingredients together until combined. In separate bowl, whisk maple syrup, olive oil, egg whites and vanilla together until combined. Form a well in dry ingredients. Pour in pumpkin, wet ingredients and mini chocolate chips. Stir until just combined.
  • Spoon into prepared pans and bake 10-12 minutes or until just cooked. Cool 3-5 minutes before removing from muffin tins. Serve warm or store at room temperature for up to 3 days.

Nutrition

Calories: 43kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 43mg | Potassium: 33mg | Fiber: 1g | Sugar: 4g | Vitamin A: 277IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
Course: Breakfast, Snack
Cuisine: American
Keyword: mini pumpkin chocolate chip muffins
Polaroid photo of granola bars

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21 Responses
  1. Margie

    Can you use all purpose flour instead of the wheat mixture? when you say “real” maple syrup is that the pancake syrup??

    1. Lauren

      Yes, you can use all all purpose flour in this recipe instead of half wheat, half white. And your bottle of syrup should say ‘real maple syrup’ instead of pancake syrup. Dead giveaway: if you look at the ingredients, there should only be one ingredient listed. Not sugar, high fructose syrup, coloring and flavoring 🙂

  2. Sharana @ Living The Sweet Life Blog

    Hahahaha … I can just imagine the kids jumping around. While a bit nuts … enjoy it 🙂 it’s what makes for funny stories later in life and they’re becoming the best of buddies 🙂

    These muffins are so little and cute .. love them!!

  3. Tracy B

    PSA for all you parents out there: you can buy 91% rubbing alcohol the same places where you can get the normal 70% kind. Keep the 91% one for cleaning permanent marker off just about anything, even skin. Seriously, it works every time. And on other kinds of ink too!!

    1. Lauren

      Just leave it out if you don’t like it. Because its such a small amount, you shouldn’t notice a difference is the way they bake, just how sweet the muffins are.

  4. Phi @ The Sweetphi Blog

    Oh noooooo that’s too funny about your son (I totally sympathize, I would have cried lots and lots of tears!) These little pumpkin chocolate chip muffins look delicious!

  5. Anna (Hidden Ponies)

    Haha, I totally told my husband last week that I’m counting on my 20 month old becoming a Parkour champ, he jumps off furniture like nobody’s business 🙂 Definitely keeps me on my toes! Love these little muffins, my kids think all things mini = snacks so muffins are often mini around here.

  6. Katie | The Surly Housewife

    Six kids?! Wow. 2 are kicking my ass 🙂

    Thanks for an awesome pumpkin recipe. Pinned and shared 🙂

    1. Lauren

      I’ve never made this into a loaf, but don’t see why it wouldn’t work. It’ll take quite a bit longer to cook, but should still turn out just fine, methinks. Give it a whirl and let me know how it works!

  7. Inga

    Just made these tonight to take to work tomorrow for a birthday for one of my employees. She loves all things pumpkin, and we are all being really conscious of what we are eating right now and this fit the bill. OMG, they are so yummy and moist and totally delicious! Thank you!

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