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Cozy Small-Batch Pumpkin Chocolate Chip Muffins

small-batch pumpkin chocolate chip muffins - featured image
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A small-batch recipe for moist, spiced pumpkin muffins with melty chocolate chips, designed for individual servings or couples using simple pantry staples.

Ingredients

Scale
  • 1 ½ cups All-Purpose Flour
  • 1 ½ teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Nutmeg
  • ½ cup Pumpkin Puree
  • ¼ cup Vegetable Oil
  • ½ cup Granulated Sugar
  • 1 large Egg, room temperature
  • 2 tablespoons Milk
  • ½ cup Semi-Sweet Chocolate Chips

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until no lumps remain.
  3. In a separate bowl, whisk pumpkin puree, oil, sugar, egg, and milk until combined.
  4. Pour wet ingredients into dry ingredients and gently fold with a rubber spatula until just combined; do not overmix.
  5. Fold in chocolate chips, reserving a small handful for topping if desired.
  6. Divide batter among muffin cups, filling each about ¾ full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
  8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Ensure ingredients are at room temperature for best results. Spoon and level flour rather than scooping to prevent dryness. Fresh pumpkin can be used instead of canned, but may require reducing milk slightly.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, small batch baking, fall recipes, easy muffins, gluten-free option, vegan option

Find it online: https://tinastirs.com/cozy-small-batch-pumpkin-chocolate-chip-muffins-easy-6-ingredient-recipe/