Pumpkin Spice Mini Muffins

Moist, sweet and full to bursting with autumn spices and miniature chocolate chips, these mini muffins are about to be your new favorite fall treat

Prep Time: 10 minutes

Cook Time: 10 to 12 minutes

Total Time: 30 minutes (includes cooling time)

Oh, autumn. That lovely season of cooler days, plaid flannel and of course, pumpkin spice everything. As some parts of the southern hemisphere shake off the bonds of winter, we here in the northern one are gearing up for what is, in my opinion, the most magical of seasons. I consider these muffins to be the cute little heralds of fall—take a bite, and you’ll be thinking of pumpkin patches and leaves of russet, orange and gold in no time! Paired with a cup of coffee, they’re nothing short of sublime.

Pumpkin Spice Mini Muffins-2

Plus, they’re easy as can be—any baked good that can go from a twinkle in your eye to being dunked into a frothy latte in half an hour’s time is about as good as it gets. This recipe is literally as simple as mixing together your wet ingredients, adding in your dry, and boom: adorable little muffins chock-full of warm autumn spices and melty little pockets of chocolatey goodness. No tricky techniques here—you don’t even need to use a mixer!

Pumpkin Spice Mini Muffins-5

Filling little muffin cups can be kind of messy and slow to do with a spoon, or, heaven forbid, pouring straight from the mixing bowl! I like to use a cookie scoop to make it easier.

Pumpkin Spice Mini Muffins-4

Useful Substitutions

Options abound here. I chose to use melted butter in this recipe here for its warmth and creaminess, but you could absolutely substitute in oil on a one-for-one basis—you’ll still have a deliciously moist muffin!

The sugar can be tinkered with, too. I love brown sugar for its molasses-y undertones and the richness and moisture it lends to a baked good, but if all you have is granulated sugar, you can use that for all the sugar (so you’d use 2/3 cup of granulated sugar) and will still have very tasty results. Since this recipe uses pumpkin puree, it has moisture to spare.



  • Dry:
  • 150 g (1 and ¼ cup) All-purpose flour
  • 1 and ¼ teaspoons Baking Powder
  • 1 and 1/2 to 2 tsp Pumpkin Pie Spice*
  • 3/4 teaspoon Kosher Salt (scant 1/2 teaspoon table salt)
  • Wet:
  • 70 g (5 Tablespoons) Unsalted Butter, melted & cooled slightly
  • 75 g (1/3 cup) packed Light Brown Sugar
  • 75 g (1/3 cup) granulated Sugar
  • 225 g (1 cup) Pumpkin Puree (not pumpkin pie filling)
  • 1 teaspoon Vanilla extract
  • 2 large Eggs at room temperature
  • 75 g (5 Tablespoons) miniature semi-sweet chocolate chips**

*I don’t keep pumpkin pie spice on hand and instead use a scant teaspoon of ground cinnamon and a dash each of allspice, nutmeg, ginger and cloves.

**Can be substituted for normally sized chocolate chips


  1. Adjust oven rack to middle position and set oven to 350 F | 180 C to preheat. If using a muffin pan that isn’t nonstick, grease or line with cupcake liners and set aside
  2. In a medium mixing bowl, thoroughly whisk together your Dry ingredients.
  3. In a large mixing bowl or the bowl of a stand mixer with a paddle attachment, thoroughly mix together your Wet ingredients, except the eggs and chocolate chips.
    Add the eggs one at a time, thoroughly beating in the first before adding the second.
    If using a mixer, turn it off and scrape the sides and bottom of bowl.
  4. With your mixer on its lowest speed, gradually add in the flour mixture, beating until only just incorporated.
    If using a mixer, turn it off and scrape the sides and bottom of bowl.
    Fold in the 75 g (5 Tablespoons) of miniature semi-sweet chocolate chips.
    Batter will be thick
  5. Scoop batter into muffin cups.
    Place filled muffin pan in oven. Bake for 10 to 12 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Enjoy! XO

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