Pumpkin Mini Muffins are the best fall treat! These muffins are moist, rich with pumpkin spice flavor, and have chocolate in every bite.

Pumpkin Mini Muffins

Every fall I find myself baking up endless batches of these mini pumpkin muffins! They are one of our favorite autumn snacks.

They come out perfect every time and are full of delicious pumpkin flavor.

I have made these for my kids many times and they disappear so quickly.

They are so yummy and make your kitchen smell like pumpkin spice deliciousness!

⭐️ Reader Review ⭐️

“Very good, easy and ingredients I have on hand. Loving everything pumpkin right now. Thanks for the delicious recipe.” -Loree

Mini muffins are a favorite snack in our house and I’m always coming up with new flavor creations. These were a big hit!

mini pumpkin muffins stacked on top of each other

pumpkin mini chocolate chip muffins stacked

Ingredients and Notes

Canned pumpkin: not pumpkin pie filling.
Melted butter: you can substitute dairy free butter to make these dairy free.
Eggs
Vanilla extract
Brown sugar
All-purpose flour
Baking soda
Pumpkin pie spice
Milk: substitute dairy free milk to make these dairy free.
Mini chocolate chips: semi-sweet, dark chocolate, or dairy free mini chocolate chips.

ingredients needed to make mini pumpkin muffins

How to make pumpkin mini muffins

Step 1: Add the dry ingredients to a mixing bowl. Whisk together the flour, baking soda, and pumpkin pie spice until combined.

Step 2: In a separate mixing bowl, whisk together the wet ingredients: canned pumpkin, melted butter, vanilla extract, brown sugar, milk, and eggs.

Step 3: Add the dry ingredients to the wet ingredients and stir until just combined. It is important not to over mix muffin batter, as it will result in dense and dry muffins.

Step 4: Fold the mini chocolate chips into the muffin batter using a rubber spatula.

dry ingredients mixed together in a bowl

Kitchen tips

Want some muffins without chocolate chips? Add half of the batter to a greased mini muffin tin first, then fold in half the amount of mini chocolate chips into the remaining batter before you add it to the muffin tin.

Step 5: Grease a mini muffin tin with cooking spray. Use a mini cookie scoop to fill the muffin tin with batter.

Step 6: Bake the mini pumpkin muffins at 350 degrees for 15-18 minutes, or until a toothpick inserted comes out clean.

Allow the pumpkin muffins to cool for 2-3 minutes in the mini muffin pan, then use a butter knife to gently remove the muffins onto a wire cooling rack to cool completely.

Just look at that fluffy chocolatey pumpkin inside! These sweet little muffins are so delicious and perfectly pumpkin spiced.

adding mini chocolate chips to the batter

Storing pumpkin muffins

At room temperature: Store in an airtight container for 2-3 days.
In the refrigerator: This is the preferred method to keep these muffins fresh for longer. Pumpkin muffins will keep in an airtight container in the refrigerator for 4-5 days.
In the freezer: These mini muffins can be frozen for up to 2-3 months.

More Mini Muffin Recipes

Looking for full size muffins? Be sure to check out my Pumpkin Chocolate Chip Muffin Recipe!

These pumpkin mini muffins are a must have for fall! Be sure to also check out our homemade Pumpkin Bread recipe.

Make a batch on the weekend for easy snacking or busy mornings or to have on hand for an after school snack!

Notes

How to Store At room temperature: Store in an airtight container for 2-3 days. In the refrigerator: This is the preferred method to keep these muffins fresh for longer. Pumpkin muffins will keep in an airtight container in the refrigerator for 4-5 days. In the freezer: Mini muffins can be frozen for up to 2-3 months.