These Mini Chocolate Chip Pumpkin Muffins are soft, moist, perfectly spiced and absolutely loaded with mini chocolate chips in every bite. They’re made with real pumpkin purée, warm cinnamon and pumpkin pie spice, then packed with mini chocolate chips and finished with even more on top. If there’s one thing I love, it’s taking a classic fall recipe and making it even better with chocolate. The mini chips are perfect here because you get little pockets of chocolate throughout the entire muffin instead of just a few big chocolate chips. And of course, I like to be very generous with the extra chips on top!
These muffins are incredibly easy to make and are perfect for breakfast, an afternoon snack or honestly anytime you’re craving something cozy and pumpkin flavored. They’re also a great grab and go option and stay soft and moist for days.
Why You’ll Love These Mini Chip Pumpkin Muffins
Soft & Moist: Pumpkin purée and sour cream give these muffins the best soft, tender texture.
Loaded With Mini Chocolate Chips: There are mini chips throughout the batter plus plenty more pressed into the tops before baking.
Easy to Make: The batter comes together quickly with simple ingredients and no complicated steps.
Perfect for Fall: Pumpkin, cinnamon, pumpkin pie spice and chocolate make these the ultimate cozy fall muffin.
Bakery Style: Using taller muffin liners and covering the tops with mini chocolate chips makes these look like something you’d pick up from a bakery.
Recipe Tips For The Best Mini Chocolate Chip Pumpkin Muffins
Pumpkin Purée: Be sure to use 100% pure pumpkin purée and not pumpkin pie filling. You typically do not need to blot the pumpkin for this recipe. If you’re using a thick canned pumpkin purée like Libby’s, the moisture is perfect as is. If your pumpkin purée seems unusually thin or watery, you can lightly blot some of the excess moisture with a paper towel.
Use Tall Muffin Liners: I love using taller muffin liners for muffins because they give them that bakery style look and allow the muffins to rise beautifully without spilling over the sides. They also make the finished muffins look extra special with basically no additional effort. These are my favorite!
Don’t Overmix: Once you add the dry ingredients, mix only until everything is just combined. Overmixing muffin batter can develop too much gluten and leave you with muffins that are dense instead of soft and tender.
Use Mini Chocolate Chips: Mini chocolate chips are the star of these muffins! Because they’re so small, they distribute throughout the batter much more evenly than regular chocolate chips, so you get chocolate in practically every bite.
Save Extra Chocolate Chips For The Tops: Before baking, generously sprinkle additional mini chocolate chips over each muffin. Don’t be shy here! This gives the muffins that loaded bakery style appearance and makes it immediately obvious that these are packed with chocolate.
Room Temperature Ingredients: If possible, let your eggs and sour cream come to room temperature before making the batter. This helps everything incorporate more evenly.
Muffin Tin: I use these and my muffins rise and turn out perfect every time!
Storing Mini Chocolate Chip Pumpkin Muffins
Store the muffins in an airtight container at room temperature for up to 3 days. Because pumpkin adds so much moisture, these muffins stay incredibly soft even after the first day. You can also freeze the muffins for up to 2 months. Let them cool completely before placing them in an airtight freezer safe container or bag. Thaw at room temperature whenever you need an easy breakfast or sweet treat.
If you’re looking for an easy pumpkin recipe to make all fall long, these Mini Chocolate Chip Pumpkin Muffins need to be on your list. They’re incredibly soft, packed with pumpkin spice flavor and have enough tiny chocolate chips that you get chocolate in every single bite.
I especially love how the mini chips look piled all over the tops. They make a simple pumpkin muffin feel a little more bakery worthy while still keeping the recipe incredibly easy. Pour yourself a cup of coffee, grab one while it’s still a little warm and enjoy!
Mini Chocolate Chip Pumpkin Muffins
Ingredients
- ½ cup salted butter melted
- 1 cup granulated sugar
- ½ cup light brown sugar packed down
- 2 tsp vanilla extract
- 2 eggs room temperature
- 1 cup canned pumpkin puree
- ¼ cup full fat sour cream room temperature
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp pumpkin pie spice
- ½ tsp kosher salt
- 1 cup mini chocolate chips
- ½ cup mini chocolate chips for topping
Instructions
- Preheat the oven to 375°F and line a 12 cup muffin pan with muffin liners. In a large bowl or stand mixer, mix together the melted butter, granulated sugar and brown sugar until smooth.A dd the eggs one at a time, mixing after each addition.
- Add the pumpkin purée, sour cream and vanilla extract and mix until combined. Add the flour, baking soda, baking powder, cinnamon, pumpkin pie spice and kosher salt. Gently mix until just combined, being careful not to over mix.
- Fold in 1 cup of mini chocolate chips until evenly distributed throughout the batter. Divide the batter evenly between the 12 prepared muffin cups. Generously sprinkle additional mini chocolate chips over the tops of each muffin.
- Bake at 375°F for 5 minutes, then, without opening the oven door, reduce the temperature to 350°F and bake for an additional 14–16 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to finish cooling.