Pumpkin Chocolate Chip Mini Muffins

Bring your little ones into the kitchen to make tasty and simple Pumpkin Chocolate Chip Mini Muffins. These are a delightful and delicious breakfast, snack or lunchbox treat. 

Pumpkin Chocolate Chip Mini Muffins

Frances (my 3 year old) and I love Saturday Mommy-Daughter baking mornings because we share time together in the kitchen and always end up making something sweet. If there is one thing I can say about baking with Frances, it has to be that I better have chocolate chips on-hand! It is her #1 favorite ingredient of all time (and mine too)! And to be honest, I don’t think she cares what flavor muffin we make as long as it has chocolate. In an effort to work her chocolate tooth to my advantage, I’ve started experimenting with new muffin recipes. For example, I’ve tried reducing sugar (and swapping with over-ripe bananas or omitting completely), grating in veggies (zucchini or carrots), etc. Regardless of what add-ins I try, in her little eyes, Mommy-Frances baking time always results in a warm “cho-cate muffin.”

Because I pack 9 million lunchboxes every year (plus 9 million more snacks), I often use our leftover muffins as the perfect little sweet treat to round out lunch. I like these Pumpkin Chocolate Chip Mini Muffins because they get a boost of nutrition plus a subtle flavor from the pumpkin puree and ginger. (Love pumpkin? Try my Pumpkin Pie Smoothie Bowl or have some fun with my Pumpkin Pie Playdough!)

More of our favorite muffins:

Blueberry Lemon Mini Oatmeal Muffins

Blueberry Lemon Mini Oatmeal Muffin

Family Favorite Pancake Muffins

Chocolate Chip Banana Bread Muffins

Peanut Butter Banana Bread Muffins

Pin the recipe:

Pumpkin Chocolate Chip Mini Muffins

Pumpkin Chocolate Chip Mini Muffins

Pumpkin Chocolate Chip Mini Muffins

  • Author: Holley Grainger


  • 1 can pumpkin puree 15-oz
  • 1/4 cup brown sugar
  • 2 large large eggs beaten
  • ¼ cup water
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1-2 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp salt
  • ½ cup mini chocolate chips
  • 1 Tbsp oil or cooking spray


  1. Combine first 4 ingredients in a medium bowl and stir until brown sugar dissovles.
  2. In a separate bowl, whisk together flour, baking soda, cinnamon, ginger and salt stirring until combined. Make a well in the center of the ingredients and add pumpkin mixture to flour mixture.
  3. Stir gently until ingredients are mixed making sure to not overstir. Gently foil in chocolate chips
  4. Prepare mini muffins tins by lightly brushing each cup with oil (or spraying with cooking spray) to prevent muffins from sticking.
  5. Add 1-2 Tbsp pumpkin batter to muffin cups.
  6. Bake at 350 degrees F for 15 minutes or until a wooden pick comes out clean when inserted in the center of the muffin.
  7. Remove muffins from pan and cool on a wire rack