Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins are soft and moist small batch pumpkin muffins made with pumpkin spice and chocolate chips. Perfect for your morning coffee, they bring a touch of fall to your day.

Here we are in early November and it still doesn’t feel like fall quite yet.

Sure the trees are finally changing, but I’ve barely worn my sweatshirts this season. Some days I’m still getting iced lattes instead of hot ones.

In fact, I’m sitting on my couch right now writing this while wearing shorts.

So what do you do when it doesn’t feel like fall outside but it feels like fall in your heart?

You bake up a small batch of Pumpkin Chocolate Chip Muffins!

They’re soft and moist chocolate chip pumpkin muffins made with pumpkin spice and chocolate chips.

One bite with your morning coffee and you’re instantly transported to a cozy fall day (even if you are wearing a t shirt and shorts).

These pumpkin chocolate chip muffins are similar to my mini pumpkin bread except you don’t need mini loaf pans to bake them.

Just you and a standard muffin pan.

Ingredients For Pumpkin Chocolate Chip Muffins

To make chocolate chip pumpkin muffins, you’ll need the following ingredients:

• Sugar: Sugar helps keep your muffins moist and contributes to its golden brown color as well as adding sweetness to balance the batter.
• Butter: Helps create little air pockets for rising and a tender crumb when you cream together butter and sugar
• Egg: Use a standard large egg at room temperature
• Pumpkin: Use canned pumpkin puree (not pumpkin pie mix)
• Vanilla: Helps bring out the pumpkin flavor
• All-purpose flour: Balances the wet ingredients when making the batter. Measure your flour by spooning it into your measuring cup rather than using the scoop and pack method.
• Cinnamon, nutmeg, clove, and ginger: Known as pumpkin pie spice, these spices are iconic with pumpkin.
• Baking soda: Helps the muffins rise.
• Salt: No more bland muffins!
• Chocolate chips: Use semisweet or dark chocolate as milk chocolate may be too sweet

How To Make Pumpkin Chocolate Chip Muffins

Here’s how to make small batch pumpkin muffins from scratch:

Cream together your butter and sugar.

Beat in your egg, pumpkin, and vanilla.

Gradually add your flour, baking soda, spices, and salt then stir in chocolate chips.

Bake at 350F for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Store pumpkin muffins in an airtight container at room temperature for up to 5 days.

Can you freeze pumpkin muffins?

Whether you don’t want to eat all of your small batch pumpkin muffins at once or you’re getting ahead on morning prep, you can easily freeze your chocolate chip pumpkin muffins.

After cooling your muffins, add them in a single layer to a baking sheet or plate. Freeze for 30-60 minutes. Wrap each muffin in plastic wrap then transfer to a freezer-safe bag.

Freeze for up to 2-3 months.

Freezing them before wrapping means the plastic wrap won’t stick to the tops and ruin the muffins when you pull it away.

To defrost, unwrap then sit at room temperature until completely thawed, about 2-3 hours.

What To Do With Leftover Canned Pumpkin

Since you won’t use a whole can of pumpkin for your small batch pumpkin bread, here’s what to make with leftover pumpkin:

• Pumpkin Mac and Cheese
• Small Pumpkin Cake
• Pumpkin Pie Cupcakes

More Small Batch Muffin Recipes

Enjoyed these pumpkin spice muffins? Here are more small batch muffin recipes:

• Small Batch Banana Muffins
• Chocolate Banana Muffins
• Small Batch Blueberry Muffins
• Lemon Muffins
• Irish Soda Bread Muffins