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Perfect Small-Batch Pumpkin Chip Muffins (6 Easy)

Perfect Small-Batch Pumpkin Chip Muffins - featured image
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These small-batch pumpkin chocolate chip muffins are moist, tender, and topped with a buttery crumb topping. Perfect for fall mornings, they yield exactly six muffins and come together in about 30 minutes.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 cup (120g) pumpkin puree
  • 1 large egg, at room temperature
  • 1/4 cup (60ml) vegetable oil
  • 2 tablespoons (30ml) milk
  • 1 teaspoon vanilla extract
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 2 tablespoons (15g) all-purpose flour (for crumb topping)
  • 2 tablespoons (25g) light brown sugar, packed (for crumb topping)
  • 1/4 teaspoon cinnamon (for crumb topping)
  • 1 tablespoon (14g) cold unsalted butter, cut into small cubes (for crumb topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line 6 cups of a muffin tin with paper liners. Fill the empty cups halfway with water to prevent warping.
  2. Make the crumb topping: In a small bowl, combine 2 tablespoons flour, 2 tablespoons brown sugar, and 1/4 teaspoon cinnamon. Add the cold butter cubes. Use a pastry cutter, fork, or your fingertips to work the butter into the dry mixture until it looks like coarse sand with some pea-sized chunks. Refrigerate while making the batter.
  3. Whisk dry ingredients: In a medium bowl, whisk together 1 cup flour, 1/3 cup granulated sugar, 1/4 cup brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon cinnamon. Set aside.
  4. Mix wet ingredients: In a large bowl, whisk together 1/2 cup pumpkin puree, 1 egg, 1/4 cup vegetable oil, 2 tablespoons milk, and 1 teaspoon vanilla until smooth.
  5. Combine wet and dry: Pour the dry ingredients into the wet ingredients. Fold gently with a rubber spatula until just combined. Do not overmix; a few lumps are fine.
  6. Fold in chocolate chips: Add 1/2 cup chocolate chips and fold in with 3-4 strokes.
  7. Fill muffin cups: Divide the batter evenly among the 6 lined cups, filling each about two-thirds full.
  8. Add crumb topping: Sprinkle the cold crumb mixture evenly over the muffins, pressing down gently.
  9. Bake: Place the muffin tin on the middle rack and bake for 15-17 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For taller, bakery-style tops, let the batter rest in the fridge for 15 minutes before filling the cups. Do not overmix the batter to avoid dense muffins. Measure flour by spooning and leveling. Use room temperature ingredients for best results. The crumb topping is not optional.

Nutrition

Keywords: pumpkin muffins, small batch, chocolate chip, fall baking, easy muffin recipe

Find it online: https://avabowls.com/perfect-small-batch-pumpkin-chip-muffins-6-easy/