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Mini Pumpkin Chocolate Chip Muffins served with coffee

Pumpkin Chocolate Chip Muffins

These mini Pumpkin Chocolate Chip Muffins are soft, moist, and packed with pumpkin flavor. Sweetened with maple syrup and dotted with melty chocolate chips, they make the perfect fall snack or breakfast treat.
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Prep Time 3 minutes
Cook Time 17 minutes
Cooling Time 15 minutes
Total Time 20 minutes
Servings: 20 mini muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 0.75 cup pumpkin puree
  • 1 cup peanut butter (all natural)
  • 0.33 cup maple syrup (or honey)
  • 1 egg
  • 1 tsp baking soda
  • 1 tsp pumpkin spice (or cinnamon)
  • 0.25 tsp salt
  • 0.5 cup mini chocolate chips (+ more for tops of muffins)

Equipment

  • Mini Muffin Tray
  • Wire Rack
  • Large mixing bowl
  • Cookie Scoop
  • Oven

Method
 

  1. Preheat oven to 325°F (160°C). Spray a mini muffin tray with coconut oil.
  2. In a large bowl, mix together all ingredients until just smooth.
  3. Using a cookie scoop, transfer the batter to the muffin tray, filling each slot almost full. Sprinkle extra chocolate chips on top if desired.
  4. Bake for 17 minutes, or until a toothpick comes out clean. For regular-sized muffins, bake 20–22 minutes.
  5. Allow to cool in the tray for at least 15 minutes, then carefully remove and transfer to a wire rack to cool for another 15 minutes.

Notes

These muffins are naturally gluten-free if using certified gluten-free peanut butter and chocolate chips. Store in an airtight container for up to 5 days, or freeze for longer storage.