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4.80 from 5 votes

Small-batch Pumpkin Muffins

Prep Time10 minutes
Cook Time20 minutes
Course: Breakfast, Dessert, Snack
Keyword: chocolate chip, easy recipes, fall baking, gluten-free, low sugar, muffins, plant-based, pumpkin, small-batch, vegan
Servings: 6 muffins
Calories: 171kcal

Ingredients

  • 3/4 cup pumpkin puree (180 g)
  • 2 tbsp any oil (28 g)
  • 2 tbsp any milk/yogurt (45 g) plant-based milk/yogurt if desired
  • 3 tbsp sugar (36 g) brown/coconut works best
  • 3/4 cup flour (90 g) gf all purpose if desired
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp pumpkin pie spice adjust to taste
  • 1/8 tsp salt
  • 1/4 cup chocolate chips (45 g) more to sprinkle tops

Instructions

  • Preheat the oven to 350F and grease a muffin pan or line with parchment.
  • Mix together all wet (including sugar), separately whisk together all dry.
  • Fold dry into wet (do not overmix). Fold in the chocolate.
  • Scoop into muffin pan.
  • If making minis bake for 15-17 minutes. Otherwise 20-25 should do it for regular sized muffins.
  • Let your muffins cool and enjoy!

Notes

  • This recipe makes 6 regular sized or 12-14 mini muffins. If making minis use the shorter oven time.
  • You can use any mix of oil/milk/yogurt (total 1/4 cup) for this recipe. I usually do 2 tbsp oil + 2 tbsp almond milk so that's how I wrote it.

Nutrition

Serving: 1 muffin | Calories: 171kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 178mg | Potassium: 82mg | Fiber: 2g | Sugar: 12g | Vitamin A: 4784IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg