These Mini Chocolate Chip Pumpkin Muffins are soft, tender, and perfectly spiced — the ultimate cozy fall treat.
Made with real pumpkin puree, warm pumpkin pie spice, and naturally sweetened with honey, they’re balanced with creamy Greek yogurt for a little extra protein and a rich, moist texture.
Each bite is dotted with mini chocolate chips, giving just the right touch of sweetness that kids (and adults) love.
Whether you’re meal prepping snacks for the week, filling lunchboxes, or baking up a fall weekend treat, these bite-sized pumpkin muffins are wholesome, easy, and ready in just 20 minutes from start to finish.
Why you’ll love this recipe!
What ingredients do I need?
- Pumpkin Purée: The star of the recipe! Pumpkin adds natural sweetness, moisture, and that unmistakable fall flavor. Make sure to use 100% pure pumpkin purée, not pumpkin pie filling.
- Canola Oil: Keeps the muffins extra soft and tender without weighing them down. You can substitute with vegetable oil, melted coconut oil, or even light olive oil.
- Honey: Adds gentle, natural sweetness and helps create a moist crumb. Maple syrup can be swapped in for a slightly deeper, caramelized flavor.
- Greek Yogurt (Plain): Adds protein, richness, and a subtle tang that balances the sweetness — plus it helps keep the muffins fluffy.
- Egg: Binds everything together and gives structure to the muffins.
- Vanilla Bean Paste (or Extract): Brings warmth and aromatic flavor that pairs beautifully with pumpkin and spice.
- All-Purpose Flour: Provides the structure for the muffins. If you prefer a healthier twist, try substituting with whole-wheat pastry flour or a 1:1 gluten-free blend.
- Baking Powder & Baking Soda: A combination that gives the muffins lift and a perfectly domed top.
- Salt: Just a small amount enhances all the sweet and spiced flavors.
- Pumpkin Pie Spice: A cozy blend of cinnamon, nutmeg, ginger, and cloves — the essence of fall baking.
- Mini Semi-Sweet Chocolate Chips: Optional, but highly recommended! They add little bursts of melty chocolate in every bite.
Recipe Variations
- Healthy twist: Swap the mini chocolate chips for chopped nuts or seeds.
- Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- No refined sugar: Replace chocolate chips with cacao nibs or raisins.
- Dairy-free: Use dairy-free yogurt and dairy-free chocolate chips.
- Pumpkin banana muffins: Replace half the pumpkin puree with mashed banana for a naturally sweeter flavor.
- Pumpkin spice latte muffins: Add 1 tsp espresso powder to the batter for a cozy coffeehouse version.
Pro Tips
- Don’t overmix: Stir the batter just until combined to keep muffins tender.
- Check early: Mini muffins bake quickly — start checking around 9 minutes.
- Use a cookie scoop: Keeps portions even and helps them bake consistently.
- Cool completely: Let them cool before storing to prevent sogginess.
Leftovers and Storage
- Room temperature: Store in an airtight container up to 3 days.
- Fridge: Lasts up to 1 week.
- Freezer: Freeze in a single layer, then transfer to a bag for up to 2 months. Reheat in the microwave for 15–20 seconds.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Mini Chocolate Chip Pumpkin Muffins
Ingredients
- 1 c. Pumpkin puree
- 1/2 c. Canola oil
- 1/2 c. Honey
- 1/3 c. Greek yogurt plain
- 1 egg
- 1 tsp vanilla bean paste or vanilla extract
- 1 1/2 c. All purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3 tsp pumpkin pie spice
- 1 c. Mini semi sweet chocolate chips optional
Instructions
- Preheat oven to 375F and grease a 24 well mini muffin tin with baking spray.
- In a medium bowl, whisk together pumpkin, oil, honey, greek yogurt, egg and vanilla until fully combined.
- Add in flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk together until just combined.
- Fold in chocolate chips.
- Using a 2 tsp cookie scoop, scoop batter into the mini muffin tin. Bake for 10-12 minutes, or until til toothpick inserted comes out clean.
- Repeat with remaining batter.
- Cool 5-10 minutes before enjoying!
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.