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Best Small-Batch Pumpkin Chocolate Chip Muffins

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These small-batch pumpkin chocolate chip muffins are light, tender, and perfectly spiced, with melty chocolate in every bite. They’re quick to make, use simple ingredients, and yield just six muffins—ideal for a cozy fall morning or converting pumpkin skeptics.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 2 tablespoons (25g) packed light brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 3 tablespoons (42g) unsalted butter, melted
  • 2 tablespoons (30g) plain yogurt (or Greek yogurt)
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (60g) semi-sweet chocolate chips
  • 1 tablespoon turbinado sugar (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line 6 cups of a muffin tin with paper liners or spray generously with non-stick spray.
  2. In a medium bowl, whisk together the dry ingredients: 1 cup all-purpose flour, 1/3 cup granulated sugar, 2 tablespoons packed brown sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon salt. Whisk until evenly distributed, about 15 seconds.
  3. In another medium bowl, combine the wet ingredients: 1/2 cup pumpkin puree, 3 tablespoons melted butter (cooled slightly), 2 tablespoons yogurt, 1 large egg, and 1/2 teaspoon vanilla extract. Whisk until smooth and fully combined.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together gently. Stir just until no streaks of flour remain—about 10 to 12 strokes. A few small lumps are fine. Do not overmix.
  5. Fold in 1/3 cup chocolate chips. Reserve about 1 tablespoon of chips to press on top of the muffins before baking.
  6. Divide the batter evenly among the 6 muffin cups, filling each about 3/4 full. Press the reserved chocolate chips onto the tops. Sprinkle with turbinado sugar if using.
  7. Bake for 15 to 18 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The tops should be golden and spring back when lightly touched.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter; a few lumps are fine. Use room temperature ingredients for best results. Measure flour by spooning and leveling or using a kitchen scale (120g). Rotate the pan halfway through baking for even browning. For storage, keep in an airtight container at room temperature for up to 3 days, or freeze individually for up to 3 months.

Nutrition

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

Find it online: https://forkmila.com/best-small-batch-pumpkin-chocolate-chip-muffins/