These Mini Pumpkin Chocolate Chip Muffins are made using just one bowl, and they are perfect for snacking! This recipe makes about 48 mini muffins, and they can easily be stored in the refrigerator or frozen for later. Pumpkin puree is loaded with nutrients, making these pumpkin muffins a healthier choice for you and your kids.
I know it’s a little early for pumpkin recipes, but I’ve been making these Mini Pumpkin Chocolate Chip Muffins since school started, and my kids love them! Pumpkin puree is sold all year round, and it happens to be packed with vitamins and minerals, such as vitamin A, zinc, and magnesium, just to name a few. These healthier mini muffins are made in just one bowl and only bake for about 20 minutes.
Why You’ll Love These Mini Pumpkin Muffins
- Kids love them – It’s no secret that most kids love muffins, and these pumpkin muffins have a few sweet things going for them. They’re mini, so kids can easily grab and eat them in one or two bites. I love having them on hand for breakfast, snacks, or even late-night treats.
- Great for healthier snacks – These muffins contain chocolate chips, coconut sugar and maple syrup, but they also have all the health benefits that the pumpkin puree adds. Pumpkin puree is high in vitamin A, vitamin C, zinc, and magnesium, among many other things.
- Easy to make – I love this easy muffin recipe because it only needs one bowl, and no electric mixer is required. The batter comes together easily, and cleanup isn’t bad either.
Pumpkin Chocolate Chip Muffin Recipe Ingredients
- Pumpkin Puree – This recipe uses one whole can of pumpkin puree. You just want to make sure you grab the puree and not the pumpkin pie filling. Homemade pumpkin puree can also be used.
- Eggs – I used two large eggs in these muffins. They add protein and help with the texture of the muffins. I have made this recipe using a vegan egg substitute and it did work well, although the texture is a bit less firm.
- Oil – I’ve made this recipe using canola oil and coconut oil. You just want an oil that is liquid at room temperature, and that won’t add too much flavor to the muffins. If using coconut oil, make sure to use refined coconut oil so there isn’t a strong taste.
- Sweetener – These pumpkin muffins are sweetened with pure maple syrup and coconut sugar. You could also use brown sugar and honey as substitutes.
- Flour – You can make this recipe using all-purpose, whole wheat or a combination of both. I have also had luck using a good quality all-purpose gluten-free flour mix.
- Chocolate Chips – I used mini chocolate chips since the muffins themselves are mini. You can use whatever kind of chocolate chips you like. They can even be omitted if you prefer.
How To Make Easy Mini Pumpkin Muffins
- Pre-heat oven to 350 degrees F and grease a mini muffin pan. To a large bowl, add the pumpkin puree, milk, eggs, oil, maple syrup, coconut sugar and vanilla extract. Use a large whisk to mix batter together well.
- Next, add in the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Use a large spoon or spatula to mix the batter well until it is all mixed together and there are no big lumps.
- Use a Tablespoon scoop or small spoon to scoop the batter into the mini muffin pan. You should get about 48 mini muffins with this recipe. Bake muffins until firm to the touch and an inserted toothpick comes out clean, about 20 minutes.
- Remove muffins from the oven and let cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Recipe Frequently Asked Questions
- Are these muffins vegan? No. I do use vegan almond milk in the recipe, but there are eggs as well. You can make this recipe vegan by using a vegan egg substitute.
- Is this recipe gluten-free? No, I used regular all-purpose flour for these muffins, but you can easily just swap in an all-purpose GF flour mix if needed.
- How many muffins does this recipe make? This recipe makes 48 mini muffins. I usually give my kids about 4 at a time, so you should get about 12 servings. This recipe can also be made using a regular-sized muffin pan or even a loaf pan.
- How should these muffins be stored? Store in an air-tight container at room temperature or in the refrigerator. They will stay good longer if stored in the refrigerator. They should last about 5 days.
- Are they freezer-friendly? Yes, these pumpkin muffins are great for the freezer. Allow them to cool completely before storing them in an airtight container in the freezer, thawing as needed. They should last for about three months.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Kid Friendly Muffin Recipes?
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One Bowl Mini Pumpkin Chocolate Chip Muffins
- Total Time: 35 minutes
- Yield: 48 Muffins 1x
- Diet: Vegetarian
Description
These Mini Pumpkin Chocolate Chip Muffins are made using just one bowl and they are perfect for snacking! This recipe makes about 48 mini muffins and they can easily be stored in the refrigerator, or frozen for later. Pumpkin puree is loaded with nutrients, making these pumpkin muffins a healthier choice for you and your kids.
Ingredients
- 1 (15 oz) can pure pumpkin puree
- 1/2 cup canola oil, or melted coconut oil, use refined if you don’t want it to taste like coconut
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut sugar
- 1/2 cup unsweetened almond milk
- 1/4 cup pure maple syrup
- 2 cups flour (I like to use one cup whole wheat, one cup all purpose)*
- 2 teaspoons ground cinnamon
- 1/2 teaspoons ground nutmeg
- 1/2 teaspoons ground cloves
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips
Instructions
- Pre-heat oven to 350 degrees F and grease a mini muffin pan. To a large bowl, add the pumpkin puree, milk, eggs, oil, maple syrup, coconut sugar and vanilla extract. Use a large whisk to mix batter together well.
- Next, add in the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Use a large spoon, or spatula, to mix the batter well, until it is all mixed together and there are no big lumps.
- Use a tablespoon scoop, or small spoon, to scoop the batter into the mini muffin pan. You should get about 48 mini muffins with this recipe. Bake muffins until firm to the touch and an inserted toothpick comes out clean, about 20 minutes.
- Remove muffins from the oven and let cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- See frequently asked question section for information on how best to store/freeze these pumpkin muffins.
Notes
*I measure the flour in this recipe by just scooping the measuring cup into the flour bag and then leveling it off.
You can use a regular sized muffin pan for this recipe. You will want to adjust cooking time to about 30 minutes and you should get about 12 large muffins
This recipe can also be made into a loaf by using a loaf pan and baking for about 55 minutes.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Snack, Breakfast
- Method: Oven
- Cuisine: American
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