Description
These small batch pumpkin chocolate chip muffins are perfectly fluffy, tender, and studded with melty chocolate in every bite. Made in one bowl with no mixer, they come together in 30 minutes and yield exactly six muffins—no leftovers, no waste.
Ingredients
Scale
- 1 cup (120 grams) all-purpose flour
- 1/3 cup (65 grams) granulated sugar
- 2 tablespoons (25 grams) light brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 cup (120 grams) pumpkin puree (100% pure, not pumpkin pie filling)
- 1/4 cup (60 ml) vegetable oil
- 1 large egg, at room temperature
- 2 tablespoons (30 ml) milk
- 1 teaspoon vanilla extract
- 1/3 cup (60 grams) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Place the rack in the center position. Line a 6-cup muffin tin with paper liners or grease each cup generously with butter or cooking spray.
- In a medium bowl, whisk together 1 cup all-purpose flour, 1/3 cup granulated sugar, 2 tablespoons light brown sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon cinnamon until evenly distributed.
- In a large bowl, whisk together 1/2 cup pumpkin puree, 1/4 cup vegetable oil, 1 large egg, 2 tablespoons milk, and 1 teaspoon vanilla extract until smooth and fully combined.
- Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold them together gently until just combined. A few small lumps are fine. Do not overmix.
- Add 1/3 cup semi-sweet chocolate chips to the batter and fold in with a few strokes until evenly distributed.
- Divide the batter evenly among the 6 muffin cups, filling each about three-quarters full.
- Bake for 18 to 20 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through for even browning.
- Let the muffins rest in the pan for 5 minutes, then transfer to a cooling rack. Cool completely or enjoy warm after about 10 minutes.
Notes
Do not overmix the batter; mix until just combined. Use room temperature ingredients for best texture. Measure flour by spooning into the cup and leveling off. Let batter rest for 5 minutes before filling cups for taller muffins. Check baking powder freshness by testing in hot water. Rotate pan halfway through baking for even browning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 18
- Sodium: 210
- Fat: 12
- Saturated Fat: 3.5
- Carbohydrates: 32
- Fiber: 2
- Protein: 4
Keywords: pumpkin muffins, chocolate chip muffins, small batch muffins, fall baking, easy muffin recipe, fluffy muffins, one bowl muffins