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Perfect Mini Pumpkin Chocolate Chip Muffins – Easy Freezer Recipe

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These mini pumpkin chocolate chip muffins are moist, tender, and packed with warm fall spices and melty chocolate chips. Made with browned butter for extra depth, they come together in just 25 minutes and freeze beautifully for up to 3 months.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (100% pure, not pumpkin pie filling)
  • 1/2 cup (113g) unsalted butter
  • 1/2 cup (100g) packed brown sugar (light or dark)
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (90g) all-purpose flour
  • 1/4 cup (30g) whole wheat pastry flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 cup (85g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a 24-cup mini muffin pan with paper liners or grease each cup.
  2. Brown the butter: Place butter in a small saucepan over medium heat. Stir frequently as it melts. The butter will foam, then the milk solids will turn golden brown (about 5-7 minutes). Once you see brown specks and smell a nutty aroma, remove from heat immediately. Pour into a heatproof bowl and let cool for 5 minutes.
  3. In a medium bowl, whisk together the browned butter, brown sugar, and granulated sugar until well combined (like wet sand). Add the egg and vanilla extract, whisk vigorously for 30 seconds until smooth and slightly thickened. Add pumpkin puree and whisk until fully incorporated.
  4. In a separate bowl, whisk together all-purpose flour, whole wheat pastry flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Add dry ingredients to wet ingredients. Fold gently with a rubber spatula just until no streaks of flour remain. A few small lumps are okay. Gently fold in chocolate chips, reserving a few to sprinkle on top if desired.
  6. Using a cookie scoop or tablespoon, fill each mini muffin cup about three-quarters full. If reserved, press a few chocolate chips into the tops.
  7. Bake for 10-12 minutes. At 10 minutes, insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, they’re done. Tops should be golden and spring back when lightly touched.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For best results, use room temperature ingredients. Don’t overmix the batter. Browned butter adds deep flavor—don’t skip it. For regular-sized muffins, bake 15-18 minutes. To freeze, cool completely, then store in a freezer-safe bag for up to 3 months. Reheat in microwave for 10-15 seconds.

Nutrition

Keywords: mini pumpkin muffins, pumpkin chocolate chip muffins, easy fall recipe, freezer muffins, mini muffins, pumpkin recipe, browned butter muffins

Find it online: https://cookyep.com/perfect-mini-pumpkin-chocolate-chip-muffins-easy-freezer-recipe/