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Fluffy Small-Batch Pumpkin Chocolate Chip Muffins

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These fluffy, tender pumpkin chocolate chip muffins are made in a small batch of six, perfect for a cozy fall treat without leftovers. They come together in one bowl with simple pantry ingredients and are ready in about 30 minutes.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 2 tablespoons (25g) packed light brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (120g) pumpkin puree (100% pure pumpkin)
  • 1/4 cup (60ml) buttermilk (or homemade: 1/4 cup milk + 1 teaspoon lemon juice or vinegar)
  • 3 tablespoons (45ml) vegetable oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (60g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 375°F (190°C). Line 6 cups of a muffin tin with paper liners. If using a 12-cup tin, fill empty cups with a tablespoon of water each.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly distributed (about 15 seconds).
  3. In a large bowl, whisk together pumpkin puree, buttermilk, vegetable oil, granulated sugar, brown sugar, egg, and vanilla until smooth and creamy.
  4. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (10-12 strokes). Do not overmix; a few lumps are fine.
  5. Fold in chocolate chips with 3-4 strokes. Reserve a few chips to sprinkle on top.
  6. Divide batter evenly among the 6 muffin cups (about 3/4 full). Sprinkle reserved chocolate chips on top.
  7. Bake for 15-18 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tops should be golden and spring back when touched.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For fluffiest muffins, ensure egg and buttermilk are at room temperature. Do not overmix batter. Let muffins cool in pan for 5 minutes before transferring. For bakery-style domed tops, let batter rest 10 minutes before scooping. Muffins can be stored at room temperature for up to 3 days, refrigerated for 5 days, or frozen for up to 3 months.

Nutrition

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

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