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Cozy Small-Batch Pumpkin Chocolate Chip Muffins

cozy small-batch pumpkin chocolate chip muffins - featured image
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These small-batch pumpkin chocolate chip muffins are perfectly portioned, soft, and filled with melty chocolate. Made with simple ingredients, they’re ready in about 30 minutes and ideal for a cozy morning treat.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 2 tablespoons (25g) brown sugar, packed
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (60ml) vegetable oil
  • 1 large egg, at room temperature
  • 2 tablespoons (30ml) milk (dairy or plant-based)
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (60g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line 4 to 6 cups of a muffin tin with paper liners or grease them well.
  2. In a medium bowl, whisk together the dry ingredients: 1 cup all-purpose flour, 1/3 cup granulated sugar, 2 tablespoons brown sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon salt.
  3. In a small bowl, whisk together the wet ingredients: 1/2 cup pumpkin puree, 1/4 cup vegetable oil, 1 large egg, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together gently until just combined (about 10 to 12 strokes). Do not overmix.
  5. Fold in 1/3 cup semi-sweet chocolate chips with a few gentle strokes. Reserve a few chips to sprinkle on top.
  6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle reserved chocolate chips on top.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking.
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra domed tops, let the batter rest for 10 minutes before baking. Use room temperature ingredients for best results. If using a dark non-stick pan, reduce oven temperature by 25°F.

Nutrition

Keywords: pumpkin muffins, small batch, chocolate chip, fall recipe, easy muffins

Find it online: https://crispcraving.com/cozy-small-batch-pumpkin-chocolate-chip-muffins-easy-recipe/