Easy Mini Pumpkin Muffins Recipe with Chocolate Chips

Why You'll Love These Easy Pumpkin Muffins

Bursting with fall flavor! Delicious hints of pumpkin, vanilla, and cinnamon spice, perfect for pumpkin season - just like our dairy-free pumpkin bread and eggless pumpkin bread recipe.

This pumpkin muffin recipe can be made as mini pumpkin muffins or as larger muffins (like our pumpkin protein muffins.)

These moist muffins have a great fluffy texture (just like our pumpkin muffins with cream cheese filling)!

Perfect school snack or easy breakfast for busy mornings!

These mini pumpkin chocolate chip muffins are even better than store-bought!

These delicious mini muffins are one of our best muffin recipes that is super kid-friendly!

Ingredients and Substitutions

Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.

labeled ingredients for making pumpkin bread or muffins.

Dry Ingredients

All-purpose flour or gluten-free baking flour works.

The pumpkin pie spice blend provides the delicious and warm flavors of cinnamon, nutmeg, ginger, and cloves.

Baking soda and salt provide the leavening to create a light and fluffy muffin.

Wet Ingredients

Brown sugar and white sugar or maple syrup for sweetener. Coconut sugar also works.

Refined coconut oil or use melted butter as a substitute.

Vanilla extract provides a warm flavor.

Applesauce provides moisture and extra natural sweetness.

Mini chocolate chips are the perfect add-in. Omit or use other seasonal favorites like chopped walnuts (like in our pumpkin walnut bread) or pecans.

Canned pumpkin puree or homemade pumpkin puree.

How to Make These Mini Pumpkin Spice Muffins

Below are step-by-step instructions for how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.

Preheat the oven to 350 F. In a medium bowl, combine the dry ingredients with a whisk. Alternatively, use an electric mixer.

Mix the melted coconut oil and sugar in a large bowl with a wooden spoon until incorporated.

Add the other wet ingredients and mix until just together until the pumpkin mixture has no lumps.

Spray a mini muffin tin with non-stick cooking spray, coconut oil spray, mini muffin cups, or paper liners. Use a small cookie scoop to fill the tray ⅔ full with muffin batter. Bake in a preheated oven for 15-18 minutes or until a toothpick inserted in the center of the mini pumpkin muffins comes out clean.

Expert Tips

Follow the recipe card as written for the best results. This will help to avoid dry muffins.

Allow the mini pumpkin muffins to cool to room temperature on a wire rack before storing.

Omit chocolate chips to make regular pumpkin muffins.

Store pumpkin mini muffins in an airtight container at room temperature for 3-4 days. Freeze in a freezer-safe container, such as a freezer bag, for up to 3 months.

Want more fall treats? Try these air fryer apple cider donuts with a cinnamon sugar coating!

Recipe FAQs

What is the secret to moist muffins?

The secret to moist muffins is the proper ratio of dry to wet ingredients. Follow the recipe card as written and do not substitute ingredients unless the recipe specifically says to.

Fat such as butter or coconut oil is essential to making moist muffins.

What is the difference between cupcakes and mini muffins?

Cupcakes are more cakey in form and generally have a frosting on top of the muffins. Mini muffins have less sugar than cupcakes.

Cupcakes generally require baking powder, not baking soda.

How do you keep mini muffins moist?

Follow the recipe card as written without substitutions to create moist mini pumpkin muffins. To keep them moist, store the leftover muffins in an airtight container.