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Cozy Small-Batch Pumpkin Chocolate Chip Muffins

small-batch pumpkin chocolate chip muffins - featured image
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A comforting, single-serving pumpkin muffin baked in a ramekin, featuring moist pumpkin puree, warm spices, and semi-sweet chocolate chips.

Ingredients

Scale
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 3 tablespoons melted unsalted butter
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Pinch of ginger
  • 1/4 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Butter a 6-ounce ramekin or one cup of a standard muffin tin and place on a baking sheet.
  3. In a mixing bowl, whisk melted butter, egg, milk, and vanilla extract until smooth.
  4. Stir in pumpkin puree until fully combined.
  5. In a separate bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  6. Pour dry ingredients into wet mixture and stir gently with a spatula until just combined; do not overmix.
  7. Fold in chocolate chips.
  8. Scoop batter into prepared ramekin or muffin cup, filling it about three-quarters full.
  9. Bake for 18-22 minutes until top is golden and a toothpick inserted comes out clean or with moist crumbs.
  10. Cool in the dish for 5 minutes before enjoying.

Notes

Ensure you use pure pumpkin puree, not pumpkin pie filling. Do not overmix the batter to keep the muffin tender. If the top browns too quickly, cover loosely with foil. For gluten-free, use a 1-to-1 gluten-free flour blend. For vegan, substitute egg with flax egg and butter with coconut oil.

Nutrition

Keywords: pumpkin muffins, small batch baking, single serving dessert, chocolate chip muffins, cozy baking, easy muffin recipe

Find it online: https://sweetstirring.com/cozy-small-batch-pumpkin-chocolate-chip-muffins-5-easy-steps/