Print

Best Easy Fluffy Pumpkin Chocolate Chip Muffins Small Batch

pumpkin chocolate chip muffins - featured image
Print Recipe

These fluffy pumpkin chocolate chip muffins are a small batch recipe that makes exactly six muffins. They are light, tender, and cake-like, using simple pantry ingredients and ready in 30 minutes.

Ingredients

Scale
  • 1 cup all-purpose flour (125g)
  • 1/3 cup granulated sugar (67g)
  • 2 tablespoons light brown sugar (25g), packed
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 4 tablespoons unsalted butter (57g), softened
  • 1 large egg, room temperature
  • 1/2 cup pumpkin puree (120g)
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (30ml)
  • 1/2 cup semi-sweet chocolate chips (90g)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Line your muffin pan with 6 paper liners, or grease the cups well with butter or non-stick spray.
  2. Whisk the dry ingredients together. In a medium bowl, combine 1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon cinnamon. Whisk until evenly distributed.
  3. Cream the butter and sugars. In a large bowl, beat 4 tablespoons of softened unsalted butter with 1/3 cup granulated sugar and 2 tablespoons packed light brown sugar. Use an electric mixer on medium speed for about 2 minutes, until light and fluffy. Scrape down the sides of the bowl.
  4. Add the egg and vanilla. Crack in 1 large room-temperature egg and add 1 teaspoon vanilla extract. Beat on medium speed until fully combined, about 30 seconds.
  5. Mix in the pumpkin and milk. Add 1/2 cup pumpkin puree and 2 tablespoons milk. Beat on low speed until just combined.
  6. Fold in the dry ingredients. Add the flour mixture to the wet ingredients. Use a rubber spatula to fold together gently. Stir just until no streaks of flour remain—about 10 to 12 strokes.
  7. Add the chocolate chips. Gently fold in 1/2 cup semi-sweet chocolate chips. Reserve a tablespoon of chips to sprinkle on top.
  8. Fill the muffin cups. Divide the batter evenly among the 6 prepared muffin cups. Each cup should be about 3/4 full. Sprinkle the reserved chocolate chips on top, pressing them in slightly.
  9. Bake for 18-20 minutes. Bake until golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should spring back when lightly touched.
  10. Cool in the pan for 5 minutes. Remove from the oven and let rest in the pan for exactly 5 minutes. Then transfer to a wire rack to cool completely.

Notes

Room temperature ingredients matter. Don’t overmix the batter. Use a cookie scoop for even muffins. Check your baking powder freshness. Let them cool properly. These muffins taste even better the day after baking.

Nutrition

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

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