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Cozy Small-Batch Pumpkin Chocolate Chip Muffins: Easy Fall Recipe

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These soft, tender pumpkin chocolate chip muffins are perfectly spiced and made in a small batch of six. They require no mixer and simple pantry ingredients, making them an ideal cozy fall treat.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • ½ cup (120g) pumpkin puree
  • ¼ cup (60ml) vegetable oil
  • 1 large egg, room temperature
  • 2 tablespoons (30ml) milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup (85g) semi-sweet chocolate chips
  • 1 tablespoon turbinado sugar (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 6-cup muffin tin with paper liners or spray with non-stick spray.
  2. In a large bowl, whisk together flour, cinnamon, ginger, nutmeg, salt, baking soda, and baking powder until evenly combined.
  3. In a separate medium bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, milk, and vanilla extract until smooth and glossy.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (12-15 strokes). Do not overmix; a few lumps are fine.
  5. Fold in the chocolate chips, reserving about 1 tablespoon for topping.
  6. Divide batter evenly among the 6 muffin cups, filling each about ¾ full. Sprinkle reserved chocolate chips and turbinado sugar (if using) over the tops.
  7. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through for even browning.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid dense muffins. Use room temperature ingredients for best texture. Let batter rest in muffin cups for 10 minutes before baking for taller domes. Store in an airtight container at room temperature for up to 3 days, or freeze individually wrapped for up to 3 months.

Nutrition

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

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