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Easy Small Batch Fluffy Pumpkin Chocolate Chip Muffins

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These small batch fluffy pumpkin chocolate chip muffins are soft, tender, and packed with chocolate. Perfect for when you want fresh-baked goodness without committing to a dozen.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ⅓ cup (65g) granulated sugar
  • 2 tablespoons (25g) light brown sugar, packed
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ cup (120g) pumpkin puree (100% pure pumpkin)
  • ¼ cup (60ml) vegetable oil
  • ¼ cup (60ml) buttermilk
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (85g) semi-sweet chocolate chips
  • 1 tablespoon turbinado sugar (optional, for topping)
  • Extra chocolate chips for topping (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line 6 cups of a muffin tin with paper liners. Fill empty cups with about 2 tablespoons of water each.
  2. In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly distributed.
  3. In a large bowl, whisk together pumpkin puree, vegetable oil, buttermilk, egg, and vanilla extract until smooth and fully combined.
  4. Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined (10-12 strokes). A few streaks of flour are okay.
  5. Fold in ½ cup chocolate chips with 4-5 strokes until distributed. Batter will be thick and slightly lumpy.
  6. Divide batter evenly among the 6 lined cups, filling each about ¾ full. Press extra chocolate chips onto tops if desired.
  7. Sprinkle turbinado sugar over each muffin top (about ½ teaspoon each).
  8. Bake at 425°F for 5 minutes. Without opening oven, reduce temperature to 375°F (190°C) and bake for another 10-12 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  9. Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter; lumps are fine. Use room temperature ingredients for best results. The high-heat start creates domed tops. For dairy-free, use plant-based milk with 1 teaspoon lemon juice or vinegar and dairy-free chocolate chips. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum.

Nutrition

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

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