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Perfect Small-Batch Pumpkin Chocolate Chip Muffins

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These small-batch pumpkin chocolate chip muffins are tender, spiced, and packed with chocolate in every bite. Made with a clever batter-resting technique for bakery-style domed tops, this recipe yields exactly six perfect muffins with no leftovers.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 2 tablespoons (25g) light brown sugar, packed
  • 1/2 cup (120g) pumpkin puree (100% pure, not pie filling)
  • 1/4 cup (57g) unsalted butter, melted and slightly cooled
  • 1/4 cup (60ml) whole milk (or 2% or oat milk)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (85g) semi-sweet chocolate chips (plus extra for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 6-cup muffin pan with paper liners or spray with non-stick baking spray.
  2. In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth, about 30 seconds.
  3. Add the pumpkin puree, egg, milk, and vanilla extract. Whisk until completely combined. The batter will look thin.
  4. In a separate small bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients. Use a rubber spatula to fold together gently until just combined. A few lumps are fine.
  6. Fold in the chocolate chips, reserving about a tablespoon for topping. Stir with just a few strokes.
  7. Let the batter rest for 10 minutes. This helps create taller, more tender muffins.
  8. Scoop the batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle reserved chocolate chips on top.
  9. Bake for 16-18 minutes, until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Resting the batter for 10 minutes is key for tall domed tops. Don’t overmix. Use room temperature ingredients. Fill muffin cups high for best results. Store in an airtight container at room temperature for up to 3 days. Freeze individually wrapped for up to 3 months.

Nutrition

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

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