Small-Batch Chocolate Chip Pumpkin Muffins

Step 1

Pre-heat oven to 350 degrees F and line a 6-cup muffin tin with paper liners. I love using parchment paper liners so there's zero sticking and the bottom of the muffin stays soft and fluffy.

Step 2

In a large bowl, add pumpkin puree and sugar. Beat together with a hand-mixer until the mixture is smooth.

Step 3

Next beat in the cooled melted butter, egg, and vanilla. Mix well.

Step 4

Add flour, baking soda, baking powder, and salt and mix with a fork until just incorporated. Fold in chocolate chips.

Step 5

Use a tablespoon to scoop the batter and divide evenly between lined muffin tins. This recipe makes 6 muffins with some pretty serious muffin top action! Want them a bit smaller? Feel free to portion the batter into 8-10 slightly smaller muffins and add any extra chocolate chips where needed.

Step 6

Bake for 23-25 minutes or until a toothpick comes out clean from the center of the muffins. Oven temps and times will vary house to house. Mine are usually done at 23 min, for example.

Step 7

Allow muffins to cool in the muffin tin for 5 minutes then transfer to a wire cooling rack and allow to fully cool before diving in face-first! Hooray muffins!