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
Use a few simple pantry ingredients that you already have on hand, plus canned pumpkin to make these cute mini chocolate chip pumpkin muffins.
- 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 fall flavor. Feel free to swap these out and use pumpkin pie spice.
- Buttermilk – Gives your baked goods a great flavor and lighter crumb texture. Don’t have it on hand? Use lemon juice and milk to make your own.
How to make Mini Chocolate Chip Pumpkin Muffins
These easy pumpkin chocolate chip muffins come together with one bowl and bakes 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
- Mix together the pumpkin, oil, brown sugar, and vanilla in a large bowl.
- Add the dry ingredients and buttermilk and mix until the batter comes together.
- Stir in mini chocolate chips gently.
Step Two: Bake
- Spray a 24 count mini muffin tin with nonstick baking spray.
- Spoon the muffin batter evenly in the pan.
- Bake and cool on a wire rack.
Step Three: Glaze
- Stir together the glaze ingredients.
- 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 will also keep 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.
- 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 1/4 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 1/2 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.
Frequently Asked Questions
What size pan did you use?
For this pumpkin muffin recipe I used a mini muffin tin that bakes 24 at a time. I like to use nonstick baking spray, so the muffins have a smooth edge. You can also use mini muffin liners, if you prefer.
Can I make these into regular sized muffins?
You sure can. Fill a 12 count regular muffin pan with the batter and bake for about 18-20 minutes or until a toothpick inserted in the center comes out mostly clean.
Can you freeze these?
You sure can. I recommend freezing the muffins without the glaze because the glaze will end up sticky when they thaw.
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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For the Muffins
- 1/3 cup oil
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup canned pumpkin puree
- 1 3/4 cup all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup buttermilk
- 1/2 cup mini chocolate chips
For the Glaze
- 1 cup powdered sugar
- 5 teaspoons milk
- 1/2 teaspoon cinnamon
- Preheat oven to 350 degrees. Spray a mini muffin tin with nonstick spray. Use a paper towel to wipe the excess off the sides.
- In a mixing bowl, beat the oil, brown sugar, egg, vanilla, and pumpkin until creamy.
- Stir together the flour, baking powder, salt, 1 teaspoon cinnamon, and nutmeg.
- Slowly add the dry ingredients to the pumpkin mixture alternately with the buttermilk until everything is mixed in.
- Stir in the chocolate chips gently by hand.
- Spoon the batter evenly into 24 mini muffin cavities. Bake for 14-15 minutes. Let cool 2-3 minutes in the pan. Remove and place on a wire rack to cool completely.
- Stir together the powdered sugar, milk, and cinnamon. Dip the tops of the muffins in the glaze and let set. Store in a very loosely sealed container.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 100mgCarbohydrates: 19gFiber: 1gSugar: 11gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post for these mini pumpkin muffins was first published September 2013. The post and photos were updated and republished September 2021.