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Easy Fluffy Pumpkin Chocolate Chip Muffins (Small Batch)

fluffy pumpkin chocolate chip muffins - featured image
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These fluffy pumpkin chocolate chip muffins are a small-batch treat that comes together in under 30 minutes. Made with simple pantry ingredients, they’re perfect for fall baking without the fuss.

Ingredients

Scale
  • 1 cup all-purpose flour (120g)
  • ⅓ cup granulated sugar (65g)
  • 2 tablespoons light brown sugar (25g), packed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter (57g), melted and slightly cooled
  • 1 large egg, room temperature
  • ½ cup pumpkin puree (120g)
  • 2 tablespoons milk (30ml)
  • ½ teaspoon vanilla extract
  • ⅓ cup semi-sweet chocolate chips (60g)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 6-cup muffin tin with paper liners.
  2. Melt 4 tablespoons unsalted butter in a microwave-safe bowl in 20-second bursts. Set aside to cool slightly.
  3. In a medium bowl, whisk together 1 cup all-purpose flour, ⅓ cup granulated sugar, 2 tablespoons packed light brown sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon salt until evenly distributed.
  4. In a small bowl, whisk together the melted butter, 1 large egg, ½ cup pumpkin puree, 2 tablespoons milk, and ½ teaspoon vanilla extract until smooth.
  5. Pour the wet mixture into the dry mixture. Fold gently with a rubber spatula until just combined—a few lumps are fine. Do not overmix.
  6. Add ⅓ cup semi-sweet chocolate chips and fold in with 3-4 gentle strokes.
  7. Divide the batter evenly among the 6 muffin cups, filling each about ¾ full.
  8. Bake on the middle rack for 15-18 minutes, until golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For dairy-free, use vegan butter and plant-based milk. For gluten-free, substitute with a 1:1 gluten-free flour blend and add an extra tablespoon of milk. Do not overmix the batter to avoid dense muffins. Let butter cool before adding egg to prevent scrambling. For bakery-style domed tops, fill cups slightly fuller. Muffins taste even better the next day as flavors meld.

Nutrition

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

Find it online: https://emmastirs.com/easy-fluffy-pumpkin-chocolate-chip-muffins-small-batch/