Pumpkin Chocolate Chip Mini Muffins

I find myself baking more than ever before.  Most week days, I pack 3 lunches (for my husband and 2 kids).  As I have gone through the grocery stores, even the less expensive ones, like Aldi, I have become more and more aware of two things regarding snack items: 1) pre-packaged almost always costs more than if you were to make them yourself and 2) all of the pre-packaged snacks are loaded with things that I cannot even pronounce the name of.

You may have seen the menu planning and grocery shopping posts I have put on the blog —- each of those shopping trips includes items to make multiple batches of snack-type items like cookies, muffins, granola bars, etc.  Most recently, my kids have been interested in mini-muffins.  They have seen kids at school have these for snack and lunch. There are name brand (Hostess, I think) and off-brand varieties that can even be found at Aldi.  I refuse to buy them for the reasons listed above, so decided to make them.  There’s so much more variation you can come up with if you make snacks yourself.  It’s fun to experiment and change things up.

This particular recipe is one that I have made many times, but always in the form of regular sized muffins.  Any muffin you can make big, you can make little.  When I changed these to mini though, I also changed the size of the chocolate chips to mini size as well.   They are a huge hit in our house and I can imagine they will be in your house, too!



  • 1 cup plain pumpkin (A regular sized can will get you about 2 cups.  I set one cup aside in the fridge to make another batch in a day or two.)
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 cup flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • half of a 12 oz. bag mini chocolate chips (Again, I set the other half aside for another batch.)

*Yields about 36 mini muffins

Don’t mind my pretty pink plastic bowl.  Everything in my itty bitty kitchen takes a beating and so inexpensive seems to be the way to go….
Beat the eggs.  Add the pumpkin and oil.  Mix.


Add the sugar. Stir it up.


In a separate bowl, combine the flour, baking powder, baking soda and cinnamon.  Mix well.


Add the dry ingredients to the pumpkin mixture.  Mix well.


Add in those delicious little morsels of chocolate and mix one last time.

Either use mini cupcake liners or spray your mini muffin pan with non-stick cooking spray.  I opted to just spray the pan as the liners are an added expense. :)


I fill mine right up to the top…makes for nice plump muffins.

Bake at 350 degrees for 15 minutes.



They look a little sloppy in the picture, but I never claimed to be a neat cook. 😉

My son and husband are both taking muffins in their lunch today. My daughter is taking them for her snack.
Are you baking anything this week?

About the author


I am a child of God -- seeking daily to walk in the Way. I am the daughter of a farmer. I am married to an awesome man who makes it possible for me to live out my dream of keeping the farm that has been in my family for 110 years. I am the mother of two. We have laying hens for eggs, raise our own chicken, pork and beef as well as have a large garden. We sell the excess produce at our roadside stand along with my crafts and photography. Thanks for reading about our adventures. God bless!

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