These small-batch pumpkin chocolate chip muffins are moist, spiced, and perfect for autumn. Made with simple ingredients, they bake in under 30 minutes and yield just enough for immediate enjoyment without waste.
Do not overmix the batter to ensure tender muffins. Use 100% pure pumpkin puree, not pumpkin pie filling. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, swap milk for almond or oat milk. Muffins taste even better the next day as spices meld.
Keywords: pumpkin muffins, chocolate chip muffins, small batch baking, fall recipes, autumn baking, quick muffins, pumpkin spice