Small-Batch Pumpkin Chocolate Chip Muffins (No Mixer)
Cozy and easy pumpkin chocolate chip muffins that deliver soft centers and tall domed tops, perfect for fall baking without the hassle of a mixer.
Servings: 6 muffins
Calories: 180kcal
Ingredients
Wet Ingredients
- 1 cup Pumpkin puree Use 100 percent pumpkin, not pumpkin pie filling.
- 1/3 cup Oil Use neutral oil like canola or vegetable, or melted butter.
- 1/2 cup Brown sugar For moisture and warm flavor.
- 1 large Egg For binding and lift. Can substitute with 3 tbsp applesauce for egg-free.
- 1 teaspoon Vanilla extract Optional, adds roundness to flavor.
Dry Ingredients
- 1 cup All-purpose flour Spoon and level to avoid packing.
- 1 teaspoon Baking powder Primary leavener.
- 1/8 teaspoon Baking soda A pinch to react with pumpkin's natural acidity.
- 1 teaspoon Cinnamon For warm spice flavor.
- 1/4 teaspoon Nutmeg Adds depth.
- 1/4 teaspoon Ginger Adjust to preference.
- 1/8 teaspoon Cloves A touch for fall flavor.
- 1/4 teaspoon Salt Balances sweetness.
- 1 cup Semi-sweet chocolate chips Can use dark chocolate for a cozy touch.
Instructions
Preparation
- Preheat the oven to 400 degrees F (200 degrees C).
- In a bowl, whisk the pumpkin puree, oil, brown sugar, egg, and vanilla until smooth.
- Add the dry ingredients on top of the wet ingredients and fold gently until just combined. Some lumps are okay.
- Let the batter rest for about 10 minutes.
Baking
- Generously fill muffin cups (almost to the top) with batter.
- Bake for 7 minutes at 400 degrees F, then reduce the temperature to 350 degrees F and continue baking for 15 to 18 minutes or until a toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring to a rack.
Notes
For glossy tops, sprinkle additional chocolate chips on each muffin before baking. Store muffins loosely covered at room temperature for 1-2 days, or freeze for up to 2 months.