This sweet little treat is made with good-for-you whole wheat flour, but even the pickiest of eaters won't notice. These mini pumpkin and chocolate chip muffins are also incredibly easy to make--just stir all of the ingredients together, no mixer required. For a more filling and indulgent snack, smear your bite-size piece with almond butter or Nutella.

Ivy Odom
Source:, October 2019


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Lightly grease a 24-cup mini muffin tin with cooking spray. Whisk together pumpkin, oil, granulated sugar, brown sugar, milk, eggs and vanilla in a medium bowl until smooth. Whisk together flour, baking powder, pumpkin pie spice and salt in another medium bowl. Add flour mixture to pumpkin mixture and stir until mixture just comes together. Stir in 1/3 cup of the chocolate chips.

  • Using a 1 1/2 tablespoon scoop, scoop batter into prepared muffin tin. Sprinkle remaining chocolate chips evenly over tops of muffins. Bake in preheated oven until set and muffins begin to pull away from edges of tin, about 12 minutes. Remove from oven, and let cool in tin 5 minutes, then transfer muffins to a wire rack to cool completely, about 30 minutes.

Nutrition Facts

250 calories; protein 4g 8% DV; carbohydrates 37g 12% DV; exchange other carbs 2.5; dietary fiber 4g 16% DV; sugars 14g; fat 10g 15% DV; saturated fat 2g 10% DV; cholesterol -1mg; vitamin a iu -1IU; niacin equivalents 0.8mg 6% DV; vitamin b6mg 2% DV; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 97mg 4% DV; thiamin -1mg -100% DV; added sugar 13g; calories from fat 90kcal; percent of calories from carbs 58; percent of calories from fat 35; percent of calories from protein 6; percent of calories from sat fat 7.