Chocolate Chip Pumpkin Mini Muffins

Indulge your sweet tooth by adding chocolate chips and a sweet glaze to these Pumpkin Mini Muffins.  The bite-sized treats are the perfect choice for fall breakfast or an after-school snack.

Pumpkin Mini Muffins

Even if it is still hot in your area, these cute mini pumpkin muffins will get you in the fall mood. There is something so comforting about the smell of pumpkin treats baking in your kitchen no matter what the temperature is outside.

I always have canned pumpkin in our pantry because pumpkin happens here all year long. This pumpkin cream cold brew has been on repeat for the past few weeks, so I had some leftover canned pumpkin to use up.

Since our kids love muffins, I decided to bake a batch of pumpkin muffins.  Adding chocolate chips and a sweet glaze on top made the mini muffins even better than I expected. Be careful because it is much easier to eat 10 of them at once since they are so small and delicious.

You are going to love these pumpkin mini muffins, too. The recipe is easy to make in minutes, and the bite sized muffins are perfect for breakfast or snacking on all day long. 

Main Ingredients Needed

To make these cute mini chocolate chip pumpkin muffins, use a few simple pantry ingredients that you already have on hand, plus canned pumpkin. 

• Oil - Using oil gives the muffins a moist, rich texture.
• Egg - Binds the ingredients together.
• Pumpkin - Make sure you buy real pumpkin puree in a can, not the pumpkin pie mix.
• All Purpose Flour - Fluff the flour before measuring. See how to measure flour correctly.
• Spices - A mix of cinnamon and nutmeg gives them a fall flavor. Feel free to swap these out for pumpkin pie spice.
• Buttermilk - Gives baked goods a great flavor and lighter crumb texture. If you don't have it on hand, you can make your own with lemon juice and milk.

How to make Mini Chocolate Chip Pumpkin Muffins

These easy pumpkin chocolate chip muffins require only one bowl and bake in 15 minutes. Here is a quick look at how simple it is to make mini pumpkin muffins for breakfast or afternoon snacks.

Step One: Batter

1. Mix together the pumpkin, oil, brown sugar, and vanilla in a large bowl.
2. Add the dry ingredients and buttermilk and mix until the batter comes together.
3. Stir in mini chocolate chips gently.

Step Two: Bake

1. Spray a 24-count mini muffin tin with nonstick baking spray.
2. Spoon the muffin batter evenly in the pan.
3. Bake and cool on a wire rack.

Step Three: Glaze

1. Stir together the glaze ingredients.
2. Dip the tops of the cooled muffins in the glaze and let set.

How to Store Baked Muffins

Keep the unglazed pumpkin mini muffins in a tightly sealed container at room temperature for 2-3 days. If they are glazed, keep them in a loosely sealed container because the glaze will start to soak into the muffins, making them sticky.

The muffins can also be kept for 4-5 days in a tightly sealed container or bag in the refrigerator.

Want to make extra pumpkin muffins for later? Freeze the cooled, unglazed muffins in a freezer-safe bag or container for 1-2 months. Thaw uncovered; add the glaze before serving.

Tips and Tricks

• Make sure you buy pure canned pumpkin, not the pumpkin pie filling mix. The pie filling has spices and sugars added to it.
• Need to make this egg-free? Substitute ¼ cup applesauce for the egg.
• Make this dairy-free by using almond milk and dairy-free chocolate chips.
• Change these pumpkin muffins up by adding ½ cup of your favorite chopped nuts, raisins, or pepitas instead of the mini chocolate chips.
• For this particular recipe, fill the muffin tin full to make nice rounded muffins.
• Be sure to let the muffins cool completely before dipping them in the glaze.

FAQs

More Pumpkin Breakfast Recipes

• Chocolate Chip Pumpkin Bread recipe
• Starbucks Pumpkin Cream Cheese Muffin
• Pumpkin Pecan Bread
• Pumpkin Danish
• Nutella Muffins
• Pumpkin Spice Donut Holes

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*This post was first published in September 2013. It was updated and then republished in September 2021.