Small Batch Pumpkin Chocolate Chip Muffins

BreakfastChocolateEasyFall/WinterPumpkin

Nov 1

Written By

Whether you're baking for one or trying to use leftover pumpkin, you need these small batch pumpkin chocolate chip muffins! Because let's face it, we've all had a few fallen soldiers end up in the trash. Sometimes you just can't finish a dozen muffins before they go bad! You won't have this problem with these because they're so delish you won't be able to stop eating them. Also, this pumpkin chocolate chip muffin recipe only makes 8 muffins.

What do I need to make small batch pumpkin chocolate chip muffins?

Get out your grocery list! Here's everything you will need to make these pumpkin chocolate chip muffins:

all-purpose flour
granulated sugar
brown sugar
salt
baking powder
cinnamon
nutmeg
buttermilk
egg
pumpkin puree
vanilla extract
unsalted butter
chocolate chips- Mini chocolate chips work best in these pumpkin muffins. I love Ghirardelli brand mini chocolate chips!

How to make small batch pumpkin chocolate chip muffins

Small batch pumpkin chocolate chip muffins are made in just one bowl and don't require a mixer! It seriously doesn't get any easier than that.

The first step is to combine all the wet ingredients: buttermilk, egg, pumpkin puree, vanilla, and melted butter. Next, add the dry ingredients: flour, sugar, brown sugar, salt, baking powder, cinnamon, and nutmeg. Now, mix the dry ingredients and mini chocolate chips into the wet, just until the flour disappears.

Bake the pumpkin chocolate muffins at 400ºF for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Tips for baking

Buttermilk: if you don't have buttermilk, just combine regular milk with vinegar or lemon juice and let it sit for 5 minutes. The standard ratio is 1 tbsp vinegar/lemon juice to 1 cup milk.
Pumpkin puree: preferably Libby's brand. Brands of pumpkin puree very widely when it comes to the moisture content. Libby's is the least watery and therefore the best for baking!
Mixing: Be sure not to over-mix the batter because this can result in dry, rubbery muffins. Mix the dry into the wet until the flour has just disappeared.
Extra Fluffy: If you want insanely fluffy, tall bakery-style muffins, try leaving the batter in the fridge overnight. I've tried this trick a few times before and it really works! This is a little tip I learned from Tessa at Handle the Heat.
Cookie Scoop: for perfectly portioned, even, mess-free muffins, use a cookie scoop to add the batter to the muffin liners! Once I started doing this I never went back to using a ladle or measuring cup.
Chocolate Chips: To make these muffins extra pretty (and chocolatey) save out some chocolate chips to sprinkle on top of the muffins before baking.

I hope you love these muffins as much as I do! They have been my go-to pumpkin recipe this fall because of how simple, fast, and delicious they are!

If you make these, I would really appreciate if you left a comment and a rating below! It helps more than you know. You can also tag me on Instagram @lalaskitchentable if you make one of my recipes- I love to see what you're making! :)