Go Back
–+ servings

Mini Chocolate Chip Pumpkin Muffins

These Mini Chocolate Chip Pumpkin Muffins are soft, moist, and full of warm fall spice. Made with real pumpkin puree, Greek yogurt for added protein, and naturally sweetened with honey, they’re a wholesome treat the whole family will love. Perfect for breakfast, school snacks, or cozy fall mornings — and they bake in just 10 minutes!
Print Pin
Servings: 36 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!