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Cozy Small-Batch Pumpkin Chocolate Chip Muffins

small-batch pumpkin chocolate chip muffins - featured image
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These cozy small-batch pumpkin chocolate chip muffins are perfect for fall cravings. They make just four muffins, are quick and easy to prepare, and deliver a tender, spiced crumb with pockets of melted chocolate.

Ingredients

Scale
  • ½ cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 tablespoons light brown sugar, packed
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ⅛ teaspoon salt
  • ¼ cup pumpkin puree
  • 2 tablespoons vegetable oil
  • 1 large egg, room temperature
  • 1 tablespoon milk
  • ½ teaspoon vanilla extract
  • ¼ cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 4-cup muffin pan with paper liners or grease the cups lightly.
  2. In a small bowl, whisk together the dry ingredients: ½ cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, 1 teaspoon pumpkin pie spice, and ⅛ teaspoon salt.
  3. In a medium bowl, combine the wet ingredients: ¼ cup pumpkin puree, 3 tablespoons granulated sugar, 2 tablespoons packed light brown sugar, 2 tablespoons vegetable oil, 1 large egg (room temperature), 1 tablespoon milk, and ½ teaspoon vanilla extract. Whisk until smooth.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined. Do not overmix.
  5. Fold in ¼ cup semi-sweet chocolate chips, reserving about a tablespoon for topping.
  6. Divide the batter evenly among the four muffin cups, filling each about three-quarters full. Sprinkle the reserved chocolate chips on top.
  7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown and spring back when lightly touched.
  8. Cool in the pan for 5 minutes, then transfer the muffins to a cooling rack. Let cool for at least 10 minutes before serving.

Notes

For extra domed tops, let the batter rest for 10 minutes after mixing. If your oven runs hot, check at 14 minutes. Use pure pumpkin puree, not pumpkin pie filling. Room temperature ingredients help the batter come together smoothly.

Nutrition

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

Find it online: https://ovenmila.com/cozy-small-batch-pumpkin-chocolate-chip-muffins/