Why You’ll Love This Recipe
Mini Chocolate Pumpkin Muffins are quick to make, perfectly portioned, and bursting with flavor. They’re tender and moist thanks to pumpkin puree and have just the right amount of sweetness and spice. The mini size makes them perfect for sharing or portion control, and they freeze beautifully for future snacking. Whether you’re craving something cozy or need a kid-friendly treat, these muffins deliver every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Cocoa powder
- Baking soda
- Baking powder
- Salt
- Ground cinnamon
- Ground nutmeg
- Granulated sugar
- Brown sugar
- Eggs
- Pumpkin puree (not pumpkin pie filling)
- Vegetable oil
- Vanilla extract
- Mini chocolate chips or chopped chocolate
Directions
- Preheat your oven to 350°F (175°C) and lightly grease or line a mini muffin pan with paper liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate large bowl, mix the granulated sugar, brown sugar, eggs, pumpkin puree, oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
- Fold in the mini chocolate chips or chopped chocolate.
- Spoon the batter into the prepared mini muffin cups, filling each about ¾ full.
- Bake for 12–15 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes approximately 24 mini muffins.
Prep time: 10 minutes
Bake time: 15 minutes
Total time: 25 minutes
Variations
- Double Chocolate Muffins: Add extra chocolate chips on top before baking.
- Spiced Pumpkin Muffins: Increase the spices and add a pinch of ground cloves or allspice.
- Nutty Version: Fold in chopped walnuts or pecans for crunch.
- Gluten-Free Option: Use a 1:1 gluten-free flour substitute.
- Dairy-Free: Use dairy-free chocolate chips and a neutral oil like canola or coconut.
- Pumpkin Swirl: Omit cocoa powder and swirl in melted chocolate instead for a marbled effect.
Storage/Reheating
Store the muffins in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days.
To freeze, place the cooled muffins in a freezer-safe bag and freeze for up to 2 months. Thaw at room temperature or microwave for 10–15 seconds to warm.
No reheating is necessary unless serving warm.
FAQs
Can I use canned pumpkin pie filling?
No, use pure pumpkin puree. Pumpkin pie filling contains added sugar and spices.
Can I use regular-sized muffin tins?
Yes, bake for 18–22 minutes instead of the mini muffin time.
How do I make these muffins extra moist?
Using oil instead of butter and not overbaking helps keep them soft and moist.
Can I reduce the sugar?
Yes, reduce each type of sugar slightly, but it may affect the texture and sweetness.
Can I make these muffins vegan?
Yes, use flax eggs and dairy-free chocolate chips for a vegan version.
What’s the best way to tell when they’re done?
Insert a toothpick in the center—if it comes out clean or with just a few crumbs, they’re ready.
Can I add a crumb topping?
Absolutely. A quick mix of flour, sugar, cinnamon, and butter makes a delicious topping.
Are these muffins freezer-friendly?
Yes, they freeze well. Let them cool completely before freezing.
Do they taste more like chocolate or pumpkin?
They strike a good balance, but the cocoa adds a rich chocolate flavor that complements the pumpkin.
How do I keep them from sticking to the liners?
Use non-stick liners or lightly spray the liners with cooking spray before adding the batter.
Conclusion
Mini Chocolate Pumpkin Muffins are a cozy, flavorful treat that’s easy to whip up and perfect for any occasion. Whether you’re making them for fall gatherings, weekday snacks, or a sweet breakfast option, these little muffins are big on flavor and loved by all ages. Moist, chocolatey, and spiced just right—they’re a seasonal must-bake you’ll want to enjoy year-round.
PrintMini Chocolate Pumpkin Muffins
Mini Sweet Potato Pies are rich, creamy individual-sized pies filled with spiced sweet potato filling and baked in a flaky crust. These Southern-inspired treats are perfect for holidays, potlucks, or cozy desserts any time of year.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 mini pies
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
- 1 cup mashed sweet potatoes (cooked and peeled)
- 1 package pie crust (store-bought or homemade, enough for 2 crusts)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter, melted
- 2 large eggs
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Optional: whipped cream for topping
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a muffin tin or mini tart pans.
- Roll out the pie crust and cut into circles large enough to fit into each muffin cavity. Gently press the dough into each cup and crimp edges if desired.
- In a large bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, melted butter, eggs, evaporated milk, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until smooth.
- Spoon filling into crust-lined muffin cups, filling nearly to the top.
- Bake for 20–25 minutes or until the filling is set and crust is golden brown.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Top with whipped cream before serving, if desired.
Notes
- These pies freeze well—wrap individually and freeze for up to 2 months.
- You can use canned sweet potatoes, but ensure they are plain and unsweetened.
- Graham cracker crust can be used as a tasty alternative to traditional pie dough.
- Best served warm or at room temperature with whipped cream.
Nutrition
- Serving Size: 1 mini pie
- Calories: 160
- Sugar: 11g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
