Name: Mini Pumpkin Chocolate Chip Muffins Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 14
Cuisine: American
Ingredients: ½ cup white whole wheat flour; ¾ cups unbleached all purpose flour; ¾ cup raw sugar; ¾ tsp Baking Soda; 1¾ tsp pumpkin pie spice; ¼ tsp Cinnamon; ¼ tsp salt; 1½ cups pumpkin puree; 2 tbsp virgin coconut oil; 2 large egg whites; 2 tsp vanilla extract; baking spray; ⅔ cup mini chocolate chips

Dive into the flavors of Autumn with these Mini Pumpkin Chocolate Chip Muffins. These bite-sized delights combine the richness of chocolate with the warm, comforting notes of pumpkin. They're perfect for a cozy morning breakfast or a quick afternoon snack.

Photos of Mini Pumpkin Chocolate Chip Muffins Recipe

While most of the ingredients are pantry staples, you may need to pick up a few items. Pumpkin puree is not always available in all supermarkets, so during non-fall seasons, you may want to check in specialty or gourmet stores. Alternatively, you can make your own at home using fresh pumpkins. Also, virgin coconut oil is commonly found in the health food or baking aisle, if not, a suitable substitute can be vegetable oil.

Ingredients for Mini Pumpkin Chocolate Chip Muffins

White whole wheat flour: A healthier alternative to all-purpose flour, providing a nutty flavor and extra fiber.

Unbleached all purpose flour: A pantry staple, used for structure in baked goods.

Raw sugar: Adds sweetness; you can substitute with granulated sugar.

Baking soda: A leavening agent to help the muffins rise.

Pumpkin pie spice: A warm, aromatic blend of spices adding that classic fall flavor.

Cinnamon: A sweet and spicy flavor enhancer.

Salt: Enhances the other flavors in the muffins.

Pumpkin puree: Gives the muffins their distinctive pumpkin flavor.

Virgin coconut oil: Adds moisture to the muffins and a slight coconut flavor.

Egg whites: They provide structure and lift.

Vanilla extract: Adds depth of flavor.

Baking spray: Prevents the muffins from sticking to the tin.

Mini chocolate chips: They add a sweet, chocolatey touch.

One reader, Colene Mccollum says:

These mini pumpkin chocolate chip muffins are a delightful treat! The combination of pumpkin and chocolate is simply divine. The muffins are moist and flavorful, and the mini size makes them perfect for snacking. I highly recommend trying out this recipe for a delicious fall-inspired treat.

Colene Mccollum

Techniques Required for Making Mini Pumpkin Chocolate Chip Muffins

Preheat the oven: Set the oven to 350 degrees F and allow it to preheat before baking the muffins.

Line the muffin tin: Place paper liners in the mini muffin tin and lightly spray the liners with oil to prevent sticking.

Combine dry ingredients: In a medium bowl, mix together the whole wheat flour, all-purpose flour, sugar, baking soda, pumpkin spice, cinnamon, and salt using a wire whisk. Set aside for later use.

Mix wet ingredients: In a large bowl, combine the pumpkin puree, oil, egg whites, and vanilla extract. Beat at medium speed until the mixture thickens, then scrape down the sides of the bowl.

Incorporate dry ingredients: Add the flour mixture to the wet ingredients and blend at low speed until just combined. Be careful not to overmix the batter.

Fold in chocolate chips: Gently fold the mini chocolate chips into the batter until evenly distributed.

Fill the muffin tin: Pour the batter into the prepared muffin tin, distributing it evenly among the cups.

Bake the muffins: Place the muffin tin in the preheated oven and bake on the center rack for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean.

Cool the muffins: Allow the muffins to cool in the tin for at least 15 minutes before serving.

Serve and enjoy: Once cooled, the mini pumpkin chocolate chip muffins are ready to be served and enjoyed.

How To Make Mini Pumpkin Chocolate Chip Muffins

Taste the flavors of fall with these light pumpkin chocolate chip muffins! Whip up a soft and tasty serving of these muffins in just under one hour.

Preparation: 15 minutes

Cooking: 25 minutes

Total: 40 minutes

Serves:

Ingredients

½cupwhite whole wheat flour
¾cupsunbleached all purpose flour
¾cupraw sugar
¾tspbaking soda
1¾tsppumpkin pie spice
¼tspcinnamon
¼tspsalt
1½cupspumpkin puree,canned, not pumpkin pie filling
2tbspvirgin coconut oil,or canola oil
2large egg whites
2tspvanilla extract
baking spray
⅔cupmini chocolate chips

Instructions

Preheat the oven to 350 degrees F. Line a mini muffin tin with paper liners, then lightly spray the liners with oil.
In a medium bowl, combine the whole wheat flour, all purpose flour, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside.
In a large bowl, mix the pumpkin puree, oil, egg whites and vanilla. Beat at medium speed until thick. Scrape down sides of the bowl.
Add the flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in the chocolate chips.
Pour the batter into the prepared muffin tin, then bake on the center rack for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean.
Let them cool at least 15 minutes.
Serve, and enjoy!

Nutrition

Calories: 152.70kcal
Fat: 4.72g
Saturated Fat: 3.30g
Trans Fat: 0.02g
Monounsaturated Fat: 0.14g
Polyunsaturated Fat: 0.12g
Carbohydrates: 25.53g
Fiber: 1.74g
Sugar: 15.24g
Protein: 2.59g
Cholesterol: 1.60mg
Sodium: 127.90mg
Calcium: 30.44mg
Potassium: 97.32mg
Iron: 1.07mg
Vitamin A: 204.26µg
Vitamin C: 1.22mg

Helpful Technique Tip for Mini Pumpkin Chocolate Chip Muffins Recipe

When folding in the mini chocolate chips into the batter, be gentle and use a spatula. This will help distribute the chips evenly throughout the batter without deflating the mixture. Also, to prevent the chips from sinking to the bottom of the muffins during baking, toss them in a small amount of flour before adding to the batter. This helps them to stay suspended throughout the muffin.

Time-Saving Tips for Preparing Mini Pumpkin Chocolate Chip Muffins

Prep ahead: Prepare the dry and wet ingredients the night before and store them separately. This will save time when you're ready to bake.

Use a food processor: Use a food processor to quickly mix the wet ingredients, saving time and effort.

Mini muffin tin: Using a mini muffin tin reduces baking time and allows for quicker cooling, making the process more efficient.

Silicone liners: Consider using silicone liners instead of paper liners for easy release and quick cleanup.

Multi-task: While the muffins are baking, use that time to clean up and prepare other dishes, maximizing efficiency in the kitchen.

Pre-measure: Pre-measure all the ingredients before starting to streamline the cooking process and avoid last-minute rushes.

Substitute Ingredients For Mini Pumpkin Chocolate Chip Muffins Recipe

white whole wheat flour - Substitute with all-purpose flour: All-purpose flour can be used as a substitute for white whole wheat flour to create a lighter texture in the muffins.
unbleached all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used as a substitute for unbleached all-purpose flour to add a nuttier flavor and extra fiber to the muffins.
raw sugar - Substitute with brown sugar: Brown sugar can be used as a substitute for raw sugar to add a richer flavor and moisture to the muffins.
baking soda - Substitute with baking powder: Baking powder can be used as a substitute for baking soda, but the quantity may need to be adjusted as baking powder contains additional ingredients.
pumpkin pie spice - Substitute with cinnamon, nutmeg, and cloves: A combination of cinnamon, nutmeg, and cloves can be used as a substitute for pumpkin pie spice to achieve a similar warm and aromatic flavor profile.
pumpkin puree - Substitute with butternut squash puree: Butternut squash puree can be used as a substitute for pumpkin puree, offering a similar sweet and nutty flavor.
virgin coconut oil - Substitute with unsalted butter: Unsalted butter can be used as a substitute for virgin coconut oil to add richness and a creamy texture to the muffins.
egg whites - Substitute with applesauce: Applesauce can be used as a substitute for egg whites to add moisture and binding properties to the muffins.
mini chocolate chips - Substitute with dried cranberries: Dried cranberries can be used as a substitute for mini chocolate chips to add a tart and chewy texture to the muffins.

Best Presentation Ideas for These Delightful Muffins

Elevate the plating: When presenting the mini pumpkin chocolate chip muffins, focus on creating an elegant and visually appealing display. Use a sleek and modern plate to showcase the muffins, and consider adding a dusting of powdered sugar for a touch of sophistication.
Incorporate seasonal elements: Embrace the autumn theme by incorporating seasonal elements into the presentation. Consider garnishing the plate with a sprig of fresh rosemary or a small edible flower to add a pop of color and a nod to the harvest season.
Emphasize precision: Pay close attention to the placement of each muffin on the plate, ensuring that they are evenly spaced and aligned for a polished presentation. Precision in plating demonstrates attention to detail and professionalism.
Utilize contrasting colors: Create visual interest by incorporating contrasting colors into the presentation. Consider serving the mini muffins on a dark or neutral-toned plate to allow the vibrant orange hue of the pumpkin to stand out, creating a visually striking presentation.
Incorporate texture: Add a textural element to the presentation by serving the mini muffins on a bed of finely chopped nuts or toasted coconut. The added texture not only enhances the visual appeal but also provides a delightful sensory experience for the diners.

Essential Tools for Making Mini Pumpkin Chocolate Chip Muffins

Mixing bowl: A mixing bowl is essential for combining ingredients and mixing the batter for the muffins.
Muffin tin: A muffin tin is used to bake the mini pumpkin chocolate chip muffins.
Wire whisk: A wire whisk is used to combine the dry ingredients thoroughly.
Measuring cups and spoons: Measuring cups and spoons are used to accurately measure the ingredients for the muffins.
Electric mixer: An electric mixer is used to beat the wet ingredients until they are thick and well combined.
Paper liners: Paper liners are used to line the muffin tin and prevent the muffins from sticking.
Baking spray: Baking spray is used to lightly coat the paper liners to prevent the muffins from sticking to them.
Toothpick: A toothpick is used to check the doneness of the muffins by inserting it into the center to see if it comes out clean.
Oven: The oven is used to bake the mini pumpkin chocolate chip muffins at 350 degrees Fahrenheit.

Storing and Freezing Mini Pumpkin Chocolate Chip Muffins

Allow the mini pumpkin chocolate chip muffins to cool completely before storing them. This will prevent condensation from forming inside the container, which can lead to soggy muffins.
Place the cooled muffins in an airtight container or resealable plastic bag. If using a container, make sure to arrange the muffins in a single layer to prevent them from getting squished.
If you plan to consume the muffins within 2-3 days, you can store them at room temperature. Keep the container in a cool, dry place away from direct sunlight.
For longer storage, up to a week, place the airtight container or plastic bag in the refrigerator. The cold temperature will help maintain the muffins' freshness and prevent mold growth.
If you want to freeze the muffins for later consumption, follow these steps:
1. Wrap each muffin individually in plastic wrap or aluminum foil. This will prevent freezer burn and help maintain their texture.
2. Place the wrapped muffins in a freezer-safe container or resealable plastic bag. Remove as much air as possible before sealing to prevent ice crystals from forming.
3. Label the container or bag with the date and contents for easy reference.
4. Freeze the muffins for up to 2-3 months.
To thaw frozen pumpkin muffins, remove them from the freezer and let them sit at room temperature for about an hour. Alternatively, you can microwave individual muffins on high for 15-20 seconds or until heated through.
For best results, consume thawed muffins within a day or two. If you notice any signs of spoilage, such as mold or an off smell, discard the muffins immediately.

How to Reheat Leftover Mini Pumpkin Chocolate Chip Muffins

To reheat leftover mini pumpkin chocolate chip muffins, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet lined with parchment paper and heat them for about 5-7 minutes, or until they are warmed through and the chocolate chips start to melt slightly. This method will help restore the muffins' original texture and flavor.
Another option is to use a microwave. Place the muffins on a microwave-safe plate and heat them on high power for 10-15 seconds per muffin. Be careful not to overheat them, as this can cause the muffins to become tough and rubbery. If the muffins are not warm enough after the initial heating, microwave them in 5-second intervals until they reach the desired temperature.
For a crispy exterior, you can also reheat the muffins in a toaster oven. Cut the muffins in half horizontally and place them cut-side up on the toaster oven rack. Toast for 2-3 minutes, or until the edges are lightly crispy and the interior is warm.
If you have an air fryer, you can use it to reheat the muffins and restore their crispy tops. Preheat the air fryer to 350°F (175°C) and place the muffins in the basket, leaving some space between each one. Heat for 2-3 minutes, or until the muffins are warmed through and the tops are slightly crispy.
For a softer, more moist muffin, wrap the leftover muffins in a damp paper towel before microwaving them. The moisture from the paper towel will help prevent the muffins from drying out during the reheating process. Microwave the wrapped muffins for 10-15 seconds per muffin, or until they are warm and soft.

Interesting Fact About Mini Pumpkin Chocolate Chip Muffins

The mini pumpkin chocolate chip muffins recipe is a delightful treat for any occasion. These mini muffins are a perfect combination of pumpkin and chocolate, creating a delicious and moist texture. They are a great way to enjoy the flavors of pumpkin and chocolate chips in a convenient and bite-sized form. Plus, they are a healthier alternative to traditional muffins, using whole wheat flour and coconut oil. These mini muffins are perfect for snacking, breakfast, or dessert, and they are sure to be a hit with everyone who tries them.

Is Making Mini Pumpkin Chocolate Chip Muffins at Home Cost-Effective?

This mini pumpkin chocolate chip muffins recipe is quite cost-effective for a household. The ingredients are relatively affordable and commonly found in most kitchens. The use of pumpkin puree and whole wheat flour adds nutritional value, making it a healthy and budget-friendly option. The addition of chocolate chips may slightly increase the cost, but it's a worthwhile indulgence. Overall, this recipe earns a solid 8/10 for cost-effectiveness. The approximate cost for a household of 4 people would be around $10-$12, making it a budget-friendly treat.

Are Mini Pumpkin Chocolate Chip Muffins Healthy or Unhealthy?

This mini pumpkin chocolate chip muffin recipe has both healthy and unhealthy aspects. On the positive side, it incorporates whole wheat flour, which provides fiber and nutrients. Pumpkin puree is also a nutritious ingredient, rich in vitamins and antioxidants. Using egg whites instead of whole eggs reduces the cholesterol content. However, the recipe still contains a significant amount of sugar and all-purpose flour, which can contribute to blood sugar spikes and provide empty calories. The inclusion of chocolate chips also adds extra sugar and fat to the muffins.

To make this recipe healthier, consider the following suggestions:

Increase the proportion of whole wheat flour to all-purpose flour, or use entirely whole wheat pastry flour for a lighter texture
Reduce the amount of sugar by 1/4 to 1/2 cup, as the pumpkin puree and chocolate chips provide natural sweetness
Replace the coconut oil with an equal amount of unsweetened applesauce or mashed banana to lower the fat content
Use dark chocolate chips with a higher cocoa content (70% or above) to provide antioxidants and reduce sugar
Add chopped nuts, such as walnuts or pecans, to increase the protein and healthy fat content
Experiment with adding grated zucchini or carrots for extra moisture and nutrients

Editor's Opinion on the Mini Pumpkin Chocolate Chip Muffins Recipe

This mini pumpkin chocolate chip muffin recipe is a delightful blend of warm spices and rich pumpkin flavor, creating a perfect balance of sweetness and warmth. The use of whole wheat flour adds a nutty depth, while the mini chocolate chips provide bursts of indulgent sweetness in every bite. The texture is moist and tender, making these muffins a delightful treat for any occasion. The combination of pumpkin and chocolate is a classic, and this recipe executes it flawlessly. It's a wonderful addition to any brunch, snack, or dessert spread.

Enhance Your Mini Pumpkin Chocolate Chip Muffins Recipe with These Unique Side Dishes:

Roasted Garlic Parmesan Asparagus: Tender asparagus spears roasted to perfection and topped with a savory garlic parmesan crust.

Honey Sriracha Glazed Chicken Wings: Crispy chicken wings coated in a sweet and spicy honey sriracha glaze, perfect for dipping.

Caramelized Pear and Gorgonzola Salad: Mixed greens topped with sweet caramelized pears, tangy gorgonzola cheese, and a balsamic vinaigrette dressing.

Alternative Recipes Similar to Mini Pumpkin Chocolate Chip Muffins

Savory Butternut Squash Soup: This creamy and comforting soup is perfect for a cozy night in. The combination of butternut squash, onions, and savory spices creates a delicious and hearty dish.

Grilled Lemon Herb Chicken: This juicy and flavorful chicken is marinated in a zesty lemon herb mixture and then grilled to perfection. It's the perfect dish for a summer barbecue or weeknight dinner.

Fresh Berry Salad with Citrus Dressing: This refreshing salad is bursting with the flavors of fresh berries and a tangy citrus dressing. It's the perfect side dish for any summer meal or picnic.

Appetizers and Main Courses to Complement Mini Pumpkin Chocolate Chip Muffins

Appetizers:

Stuffed Mushrooms: These savory bites are filled with a delicious mixture of cream cheese, garlic, and herbs, then topped with a sprinkle of parmesan cheese for a perfect blend of flavors.

Spinach and Artichoke Dip: This creamy and indulgent dip is a crowd-pleaser, featuring a blend of spinach, artichokes, and cheese, all baked to perfection and served with crispy tortilla chips or bread slices.

Main Courses:

Chicken Alfredo: Creamy, indulgent, and oh-so-satisfying, this classic Italian dish is a crowd-pleaser. The tender chicken and al dente pasta are coated in a rich, velvety sauce that's made from scratch. It's the ultimate comfort food that's perfect for a cozy night in.

Beef Stir Fry: This flavorful and colorful dish is a quick and easy way to get your protein and veggies in one delicious meal. The tender strips of beef are cooked to perfection and tossed with a medley of crisp, fresh vegetables in a savory sauce. It's a healthy and satisfying option for a busy weeknight dinner.

Why trust this Mini Pumpkin Chocolate Chip Muffins Recipe:

This recipe uses pumpkin puree as the main ingredient, providing a rich source of vitamins and fiber. The combination of pumpkin pie spice and cinnamon adds warm, comforting flavors. The use of white whole wheat flour and unbleached all purpose flour ensures a balance of nutrients and texture. The addition of mini chocolate chips brings a delightful touch of sweetness. With the careful selection of wholesome ingredients, this recipe promises a delicious and nutritious treat for all to enjoy.

Want to share your experience baking these delightful Mini Pumpkin Chocolate Chip Muffins or have any tips to perfect the recipe? Join the discussion in the Baking and Desserts forum!

FAQ:

Can I use regular all-purpose flour instead of white whole wheat flour?

Yes, you can substitute regular all-purpose flour for the white whole wheat flour in this recipe. The texture and flavor may be slightly different, but it will still work well.

Can I use canned pumpkin pie filling instead of pumpkin puree?

It's best to use pumpkin puree for this recipe as it provides a more natural pumpkin flavor without added sugars and spices. Canned pumpkin pie filling may alter the taste and sweetness of the muffins.

Can I use butter instead of coconut oil?

Yes, you can use melted butter as a substitute for coconut oil in this recipe. Keep in mind that the flavor may be slightly different, but it will still yield delicious muffins.

Can I use whole eggs instead of just egg whites?

Using whole eggs instead of just egg whites will result in a slightly richer and denser texture, but it is a suitable substitution if you prefer.

Can I omit the chocolate chips or use a different add-in?

Absolutely! You can omit the chocolate chips if you prefer or substitute them with chopped nuts, dried fruit, or even shredded coconut for a different flavor and texture.