If you’re searching for a cozy, bite-sized treat that marries the comforting flavors of fall with a touch of indulgence, look no further than this Mini Chocolate Chip Pumpkin Muffins Recipe. These delightful little muffins are bursting with warm pumpkin spice notes and pockets of melted mini chocolate chips, making them perfect for breakfast, snack time, or even a smart dessert. Their tender crumb and the subtle sweetness from monk fruit sweetener create such a balanced, irresistible bite that you’ll want to bake them again and again as the season changes.
Ingredients You’ll Need
Gathering simple yet carefully selected ingredients is what makes these Mini Chocolate Chip Pumpkin Muffins Recipe truly shine. Each component contributes to the perfect texture, vibrant color, and that unmistakable pumpkin pie aroma you’ll adore.
- White whole wheat flour: Adds a subtle nutty flavor while keeping the muffins wholesome.
- Unbleached all-purpose flour: Provides lightness and structure for tender muffins.
- Monk fruit sweetener: Adds natural sweetness without extra calories or sugar spikes.
- Canned pumpkin puree: Supplies moisture, rich pumpkin flavor, and beautiful orange color.
- Virgin coconut oil: Enriches the muffins with healthy fats and a subtle tropical scent.
- Egg whites: Lighten the batter and help create a delicate crumb.
- Vanilla extract: Enhances all the warm spices with a hint of aromatic sweetness.
- Mini chocolate chips: Deliver melty bursts of chocolate in every bite that perfectly balance the spices.
- Baking soda: Works as the leavening agent to give the muffins a gentle rise.
- Pumpkin pie spice: The star seasoning that brings that classic autumnal warmth.
- Cinnamon: Adds depth and spice to complement the pumpkin perfectly.
- Salt: Brings out all the sweetness and balances the flavors beautifully.
How to Make Mini Chocolate Chip Pumpkin Muffins Recipe
Step 1: Prepare Your Oven and Tin
Begin by preheating your oven to 350°F (177°C). Line a mini muffin tin with paper liners and give each a light spray of oil—this little step ensures your muffins come out cleanly, keeping their charming miniature shape intact.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the white whole wheat flour, unbleached all-purpose flour, monk fruit sweetener, baking soda, pumpkin pie spice, cinnamon, and salt until they’re thoroughly mixed. This blend of dry ingredients sets the foundation for that perfect autumn flavor profile.
Step 3: Whisk the Wet Ingredients
Take a large bowl and mix the canned pumpkin puree, virgin coconut oil, egg whites, and vanilla extract. Beat this mixture with a hand mixer on medium speed until it thickens into a creamy, luscious consistency. Scrape down the bowl’s sides now and then to ensure everything blends evenly.
Step 4: Combine Wet and Dry Mixes
Add your dry ingredients to the wet pumpkin mixture, then mix on low speed just until combined. It’s important not to overmix—the batter should be slightly lumpy to keep your muffins airy and tender instead of dense.
Step 5: Fold in Those Irresistible Mini Chocolate Chips
Use a spatula to gently fold in the mini chocolate chips. This careful folding helps prevent the chips from sinking to the bottom, ensuring each little muffin is bursting with chocolatey goodness.
Step 6: Fill the Mini Muffin Tin
Spoon the batter into your prepared mini muffin tin, filling each cup about three-quarters full. This allows room for the muffins to rise without spilling over, preserving their adorable, petite size.
Step 7: Bake to Perfection
Place the muffin tray on the center rack and bake for 22 to 24 minutes. Test for doneness by inserting a toothpick into one muffin—it should come out with moist crumbs, not wet batter. This balance is key to achieving moist but fully set muffins.
Step 8: Cool Before Removing
Once out of the oven, let the muffins cool in the tin for at least 15 minutes. This cooling helps them firm up, making it easier to remove each mini muffin without any crumbling or breakage.
How to Serve Mini Chocolate Chip Pumpkin Muffins Recipe
Garnishes
While these mini pumpkin muffins are perfect on their own, a light dusting of powdered sugar or a drizzle of maple glaze adds a sweet touch that’s visually stunning and palate-pleasing. For an extra festive flair, sprinkle a pinch of cinnamon on top right after baking.
Side Dishes
Serve these muffins alongside a steaming cup of spiced chai tea, a creamy latte, or even a dollop of Greek yogurt for a balanced snack. They also pair beautifully with fresh fruit or a handful of nuts to round out the flavors and add some texture.
Creative Ways to Present
These mini muffins are wonderful party treats. Arrange them on a tiered dessert stand for a fall-themed brunch or package a few in small cellophane bags tied with a rustic ribbon to create charming homemade gifts. You could even turn them into mini sandwiches by slicing horizontally and spreading cream cheese or pumpkin butter inside.
Make Ahead and Storage
Storing Leftovers
Keep any remaining Mini Chocolate Chip Pumpkin Muffins Recipe fresh by storing them in an airtight container at room temperature for up to three days. This helps retain their moisture and softness without drying out.
Freezing
To enjoy these muffins later, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll stay delicious for up to three months and thaw in minutes for a quick treat on demand.
Reheating
Warm frozen or stored muffins in a microwave for about 15 to 20 seconds or pop them in a preheated oven at 325°F for 5 to 7 minutes. This brings back their soft texture and melts the chocolate chips just right.
FAQs
Can I use regular sugar instead of monk fruit sweetener?
Absolutely! You can substitute regular granulated sugar in the same amount if you prefer a traditional sweetness. Just keep in mind it may slightly change the texture and sweetness level.
Are these muffins gluten-free?
This Mini Chocolate Chip Pumpkin Muffins Recipe uses whole wheat and all-purpose flour, so it is not gluten-free. However, you could experiment with gluten-free baking blends if you want to adapt it.
Can I swap mini chocolate chips for something else?
For sure! Chopped nuts, dried cranberries, or white chocolate chips would make excellent alternatives or additions if you want to switch up the flavor and texture.
How do I prevent the chocolate chips from sinking?
Gently folding the mini chocolate chips into the batter right before filling the muffin tin is the best way to keep them evenly distributed. Avoid adding them too early or mixing too vigorously.
What’s the best way to ensure these mini muffins stay moist?
Don’t overmix the batter and be sure to remove the muffins from the tin once cooled. Using canned pumpkin puree also helps provide the moisture these muffins need for a soft crumb.
Final Thoughts
There’s something absolutely magical about these bite-sized bursts of pumpkin spice and chocolate. Once you try this Mini Chocolate Chip Pumpkin Muffins Recipe, you’ll see why it quickly becomes a seasonal staple that friends and family can’t get enough of. Warm, comforting, and downright delicious, these muffins are a perfect way to celebrate autumn any day of the week.
Print
Mini Chocolate Chip Pumpkin Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Total Time: 40 minutes
- Yield: 14 mini muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Mini Chocolate Chip Pumpkin Muffins are a delightful fall treat bursting with warm pumpkin pie spice and sweet chocolate chips. Made with a wholesome blend of white whole wheat and all-purpose flour and naturally sweetened with monk fruit, they are moist, flavorful, and perfect for snack time or breakfast. The mini size makes them great for portion control and sharing.
Ingredients
Dry Ingredients
- 1/2 cup (56 g) white whole wheat flour
- 3/4 cup (90 g) unbleached all-purpose flour
- 3/4 cup (150 g) monk fruit sweetener
- 3/4 tsp (3.75 ml) baking soda
- 1 3/4 tsp (8.75 ml) pumpkin pie spice
- 1/4 tsp (1.25 ml) cinnamon
- 1/4 tsp (1.25 ml) salt
Wet Ingredients
- 1 1/2 cups (340 g) canned pumpkin puree
- 2 tbsp (30 ml) virgin coconut oil
- 2 large egg whites
- 2 tsp (10 ml) vanilla extract
Add-ins
- 2/3 cup (113 g) mini chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Set the oven to 350°F (177°C). Line a mini muffin tin with paper liners and lightly spray the liners with oil to ensure easy removal of the muffins after baking.
- Combine Dry Ingredients: In a medium bowl, whisk together white whole wheat flour, unbleached all-purpose flour, monk fruit sweetener, baking soda, pumpkin pie spice, cinnamon, and salt until fully combined. Set aside.
- Mix Wet Ingredients: In a large bowl, combine canned pumpkin puree, virgin coconut oil, egg whites, and vanilla extract. Beat with a hand mixer at medium speed until the mixture becomes thick and creamy. Scrape down the sides of the bowl to ensure even mixing.
- Combine Wet and Dry Mixtures: Add the dry ingredients to the wet mixture. Mix at low speed with the hand mixer just until combined. The batter should be lumpy — do not overmix to avoid dense muffins.
- Fold in Chocolate Chips: Using a spatula, gently fold the mini chocolate chips into the batter to prevent them from sinking to the bottom, ensuring chocolate in every bite.
- Fill Muffin Tins: Spoon the batter into the prepared mini muffin tin, filling each liner approximately three-quarters full to allow room for rising without overflowing, which preserves the mini shape.
- Bake the Muffins: Place the muffin tin on the center oven rack. Bake for 22 to 24 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out with a few moist crumbs, not wet batter.
- Cool Muffins: Allow muffins to cool in the tin for at least 15 minutes before removing. This helps them firm up and prevents crumbling when lifting them out.
Notes
- Be careful not to overmix the batter to keep muffins light and fluffy.
- Filling muffin liners three-quarters full prevents overflow and keeps the mini muffin shape intact.
- Use paper liners and a light oil spray to help muffins release easily from the pan.
- You can substitute pumpkin pie spice with 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves if desired.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
