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Quick Small-Batch Pumpkin Muffins with Chocolate Chips

small batch pumpkin chocolate chip muffins - featured image
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These quick small-batch pumpkin chocolate chip muffins are exactly what you need when you’re craving something warm and cozy but don’t want a dozen muffins staring at you from the counter. This recipe uses just enough pumpkin to satisfy that fall craving without leaving you with leftovers you’ll never use.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 2 tablespoons (25g) packed light brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup (120g) pumpkin puree
  • 1/4 cup (60ml) vegetable oil
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons (30ml) milk
  • 1/3 cup (60g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line 6 cups of a standard muffin tin with paper liners or grease them lightly with butter or cooking spray.
  2. Mix the dry ingredients: In a large bowl, whisk together 1 cup all-purpose flour, 1/3 cup granulated sugar, 2 tablespoons packed light brown sugar, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon salt. Whisk until everything is evenly distributed.
  3. Combine the wet ingredients: In a separate medium bowl, whisk together 1/2 cup pumpkin puree, 1/4 cup vegetable oil, 1 large egg, 1/2 teaspoon vanilla extract, and 2 tablespoons milk. Whisk until the mixture is smooth and fully combined.
  4. Mix wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. A few streaks of flour are okay—overmixing will make the muffins tough.
  5. Fold in the chocolate chips: Add 1/3 cup semi-sweet chocolate chips to the batter. Fold them in gently with a few strokes. Don’t overmix.
  6. Fill the muffin cups: Divide the batter evenly among the 6 prepared muffin cups. Each cup should be about three-quarters full. If you want, press a few extra chocolate chips on top for a pretty finish.
  7. Bake: Place the muffin tin in the preheated oven and bake for 14-16 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The tops should be golden and spring back when lightly touched.
  8. Cool: Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Notes

Don’t overmix the batter. Use room temperature ingredients. Measure flour correctly by spooning and leveling. Check oven temperature with an oven thermometer. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Keywords: pumpkin muffins, small batch, chocolate chips, quick, easy, fall baking, weeknight dessert

Find it online: https://tablemira.com/quick-small-batch-pumpkin-muffins-with-chocolate-chips/