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pumpkin pie mini muffins with chocolate chips on a table

Mini Pumpkin Muffins with Chocolate Chips

These Chocolate Chip Pumpkin Mini Muffins are made with chocolate chips and are flourless! They are incredibly moist and perfect for mixing up in the blender!
4.84 from 6 votes
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Course: Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 7 minutes
Cook Time: 10 minutes
Total Time: 17 minutes
Servings: 8 Bites
Calories:
Author: Aleka Shunk
Cost: $4.50

Ingredients

  • 1 Can Pumpkin Puree (15 oz.) ((not pumpkin pie filling))
  • 1 ½ Cups 1-Min Oats (or Quick Oats)
  • 1 ¼ Cup Brown Sugar
  • 1 ½ Tsp. Pumpkin Pie Spice
  • 1 ½ Tsp. Baking Powder
  • 1 Egg
  • ¼ Tsp. Salt
  • ¼ Cup Mini Semi-Sweet Chocolate Chips ((large chips will be too big))

Mini Muffin Tins

    Instructions

    • Puree all ingredients in a food processor or blender for about 20 seconds or until fully blended.
    • Using a mini ice cream scoop or small spoon, scoop batter into mini muffin tins all the way to the top!
    • Sprinkle with some oats and a few more chocolate chips and bake on middle rack at 375° for 12-14 minutes.
    • Cool on wire racks and get your coffee ready! Or you can freeze them for tomorrow morning! :)

    Recipe Notes

    If you are hosting a brunch party, these are perfect! They don't need to be kept warm and go delicious with warm or iced coffee.
    Make a double batch and freeze these in Tupperware or large freezer bags!
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