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These mini pumpkin muffins are super tender, moist, and delicious – especially with mini chocolate chips.
I ended up sharing them with some of the neighborhood kiddos and had to send some home with them because they enjoyed them so much.
Table of Contents
Ingredients for Mini Pumpkin Muffins
Flour
I used half unbleached all-purpose flour and half whole wheat flour – to add a little more fiber without jeopardizing the flavor and texture.
Butter
Doesn’t butter make everything better? I used unsalted butter in this recipe, but if all you have is salted butter, that works too. There’ll be a little more sodium in your mini pumpkin muffins, but it’s not a huge deal.
This recipe works best if you use room temperature butter to make it easier to beat into the sugar.
Sugar
Nothing fancy here. Just plane ole granulated table sugar.
Canned Pumpkin
Make sure to get the unsweetened pumpkin to limit added sugar. These mini pumpkin muffins are sweet enough with the mini chocolate chips. However, you can make banana and pumpkin muffins for a bit more natural sweetness. Just cut the pumpkin in half and add one mashed banana.
Egg
The egg is essential in this mini pumpkin muffin recipe. It works as a binder to help create the fluffy texture. Without an egg, your muffins would be flat and no one likes that.
If you’re avoiding eggs due to an allergy or your vegetarian or vegan, here are nine types of egg substitutes for baking.
Vanilla Extract
I’ve upgraded from vanilla flavoring, which is made from artificial ingredients and preservatives (not the end of the world), to pure vanilla extract. Pure vanilla extract definitely costs more than vanilla flavoring, but for the little I use it, it’s worth it.
Milk
Adding milk to these mini pumpkin muffins helps make them extra tender and moist. You can use whatever milk or milk alternative your family enjoys. I used whole milk for my mini pumpkin muffins because that’s what we drink in our house.
Baking Powder and Baking Soda
I always have to double and triple check recipes to make sure I’m not mixing the two up because while baking powder and baking soda are similar, they’re not the same. Here’s an explanation of how they differ.
Salt
The use of salt in baking recipes is not just to add more saltiness. Salt actually enhances other flavors, as well as helps strengthen the dough.
Chocolate Chips
Whenever I make mini muffins, I prefer using mini chocolate chips, but you can use whatever size you have around.
Walnuts
Walnuts are optional in this mini pumpkin muffin recipe, but they help add more protein, fiber, and omega-3 fatty acids.
My trick for adding walnuts, or any nut, to muffins is to grind them up into a powder first. This way my kids aren’t thrown off by the chunky texture.
You can also use peanuts, almonds, cashews, or really any nut you’d like!
Equipment for Mini Pumpkin Muffins
- Measuring spoons
- Measure cups
- Mixing bowl
- Mini muffin pan – silicone works the best.
- Hand mixer
- Rubber spatula
- Scooper – optional, but super helpful!
- Food chopper – optional, but helpful to grind the walnuts
How to make Mini Pumpkin Muffins
As with any baking recipe, you’ll start by preheating your oven. These mini pumpkin muffins bake at 350°F.
If you’re using a standard mini muffin pan, make sure to grease it well. I like to take a stick of butter and dunk one end into each muffin tin, turning it around and around to grease each section with butter. However, I prefer to use a silicone muffin pan because the muffins pop out effortlessly.
To make the mini pumpkin muffins, you’ll first beat together the sugar and butter. This works best if your butter is at room temperature. You can also melt the butter if needed.
Once your butter and sugar is well combined, add in the pumpkin, eggs, vanilla, and milk, beating until these are mixed well.
Next up is the baking powder, baking soda, salt, and both flours. You don’t necessarily need the mixer for this part, as it should be easy enough to mix with a rubber spatula or spoon.
Finally you’ll add your mini chocolate chips and ground walnuts, folding in until they’re even distributed.
I prefer to use a scooper to dish my mini pumpkin muffin batter into each muffin section. You’re welcome to use a spoon, but the scooper makes life way easier and each muffin a consistent size.
I also add a few mini chocolate chips to the top of the muffins, pushing them into the batter to make sure they stick and don’t fall out.
Bake your mini pumpkin muffins for roughly 15 to 18 minutes or until firm. Remove the mini muffins and let them cool slightly before removing from the muffin pan. I place them on a cooling rack once out of the muffin pan to help them cool even more.
Can You Freeze Mini Muffins?
Anytime you put the effort in to make a homemade baked good, I always recommend making extra to freeze for later.
These mini pumpkin muffins are great for freezing. Place your mini pumpkin muffins on a parchment-lined sheet tray and freeze them individually before adding them to a freezer bag or airtight container. This helps ensure that your muffins smoosh together in the freezer.
You can freeze these mini pumpkin muffins for roughly three months to ensure the quality.
How to Store Mini Muffins
If you haven’t managed to eat all your mini pumpkin muffins, you can store them in a freezer bag or air tight container for up to one week.
Other Recipes You’ll Love
Strawberries and Cream Oatmeal
The Best Mini Pumpkin Muffins
Ingredients
- 1/2 cup Unsalted butter room temperature
- 2/3 cup Granulated sugar
- 2 cups Unsweetened pumpkin puree
- 1 Egg
- 1 tsp Vanilla extract
- 1/3 cup Milk
- 1 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 cup Unbleached all-purpose flour
- 1 cup Whole wheat flour
- 1 cup Mini chocolate chips
- 1 cup Walnuts ground
Instructions
- Preheat oven to 350°F and if using a regular mini muffin pan, grease each muffin section.
- Beat together the sugar and butter. This works best if your butter is at room temperature. You can also melt the butter if needed.
- Add in the pumpkin, eggs, vanilla, and milk, beating until these are mixed well.
- Next mix in the baking powder, baking soda, salt, and both flours.
- Fold in your mini chocolate chips and ground walnuts until well combined.
- Using a scooper or a spoon, add roughly 1 tbsp of your mini pumpkin muffin batter to each muffin section, topping with a few mini chocolate chips as well. Push mini chocolate chips into the batter to ensure they stick and don't fall off.
- Bake mini muffins for 15 to 18 minutes or until firm. Let cool before removing from muffin pan.
