If you're craving a cozy, bite-sized treat that's just as wholesome as it is delicious, this Mini Pumpkin Muffins with Almond Meal and Chocolate Chips Recipe is a perfect choice. Whether you're prepping a quick breakfast, a snack to keep you going through the afternoon, or a seasonal dessert, these muffins bring that warm, spiced flavor of pumpkin paired with nutty almond meal and a touch of melty chocolate. They're festive, lightly sweetened, and have a delightfully tender crumb that you'll want to make again and again.
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What Sets This Apart
This Mini Pumpkin Muffins with Almond Meal and Chocolate Chips Recipe stands out because it combines a naturally gluten-free almond meal base with the rich, moist texture of pumpkin and the sweet surprise of chocolate chips. It's approachable but thoughtful, delivering comforting fall flavors without fuss.
- Consistent Results: The almond meal keeps everything tender and moist, so you won't get dry muffins - I promise.
- Rich, Balanced Flavor: A gentle hint of cinnamon and pumpkin spice spices the natural earthiness, while chocolate chips add melty pops of sweetness.
- Pantry-First Ingredients: You probably already have most of these in the kitchen, making it easy to whip up anytime.
- Weeknight Friendly: From start to finish, this recipe takes just about 10 minutes to bake, so you're not waiting around all day for a treat.
Ingredient Snapshot
To get the best out of your Mini Pumpkin Muffins with Almond Meal and Chocolate Chips Recipe, it's helpful to pick quality almond meal and fresh pumpkin puree. These influence texture and flavor more than you might expect. I always reach for finely ground almond meal to keep the crumb tender and avoid any grittiness.
- Almond Meal or Almond Flour: Choose blanched and finely ground for a soft texture; coarser meals can make muffins crumbly.
- Pumpkin Puree: Opt for 100% pure pumpkin, not pumpkin pie filling, to control sweetness and spices yourself.
- Baking Powder: Check that it's fresh to ensure your muffins rise evenly and stay light.
- Mini Chocolate Chips (Optional): Small chips distribute more evenly in mini muffins for gooey bite-sized pockets of chocolate.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Mini Pumpkin Muffins with Almond Meal and Chocolate Chips Recipe
Step 1 - Prep & Season
Start by preheating your oven to 350°F (175°C) and greasing your mini muffin tin generously-this helps prevent sticking, especially since these muffins are tender. In a mixing bowl, combine the almond meal, sugar, baking powder, salt, and cinnamon or pumpkin pie spice. You'll notice the dry mixture has a warm, almost nutty aroma from the spice, which is a great sign you're on the right track.
Step 2 - Build Flavor
Next, stir in the pumpkin puree and the egg (or flax egg if you prefer vegan). Mixing these wet ingredients into the dry will create a glossy, thick batter that's just the right consistency-not too runny or stiff. If you'm adding mini chocolate chips, gently fold them in last to avoid breaking them up. You'll love the speckles of chocolate peeking through the batter.
Step 3 - Finish for Best Texture
Divide the batter evenly into your prepared mini muffin cups-about a tablespoon for each works well. Bake on the center oven rack for about 10 minutes. You'll know they're done when a toothpick inserted into a muffin comes out clean with just a few moist crumbs-don't wait until it's fully dry, or the muffins may be too firm. After baking, let them cool in the pan for about 10 minutes to firm up; this step makes popping them out easier and keeps their delicate shape intact.
Cook's Notes & Tricks
This recipe has become a staple in my kitchen, especially on busy mornings when I want something both satisfying and light. Keep these tips in mind to make your baking effortless and successful every time.
- Doneness Cue: Look for a lightly golden top that's springy to the touch; a toothpick test is a reliable backup.
- Temperature Trick: Always bake in a fully preheated oven to ensure even rising and tender crumbs.
- Make-Ahead Move: Freeze baked muffins on a tray first, then transfer to a sealed container to keep them fresh longer.
- Avoid This Pitfall: Don't overmix the batter; stir until ingredients are just combined to prevent tough muffins.
Serve & Enjoy
Finishing Touches
I love serving these Mini Pumpkin Muffins warm, sometimes with a gentle slather of cinnamon butter or a drizzle of honey for a bit of extra indulgence. The chocolate chips add a wonderful melt-in-your-mouth sweetness that pairs beautifully with the pumpkin's natural earthiness, making each bite glossy and rich.
Pairs Beautifully With
These muffins are fantastic alongside a cup of spiced chai tea or coffee. For a heartier brunch, I often pair them with creamy Greek yogurt and fresh berries to add balance and a fresh contrast to the warm, spiced flavors.
Simple Plating Wins
For a cozy gathering, arrange these mini muffins on a rustic wooden board with small bowls of nut butter and fruit preserves. For weeknights, pop them on a plate with a napkin and a hot drink, and you're set for a comforting, no-fuss snack or light dessert.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store leftover mini pumpkin muffins in an airtight container at room temperature for up to two days to keep them soft. For longer storage, move them to the refrigerator-they'll keep well for about a week but may firm up slightly, which reheating will fix nicely.
Freezing Tips
These muffins freeze beautifully. After baking and cooling completely, place them on a baking sheet to freeze individually for an hour, then transfer to a freezer-safe bag or container. Thaw overnight in the fridge or at room temperature for a few hours - they'll taste almost fresh baked with a quick reheat.
Reheating Mini Pumpkin Muffins with Almond Meal and Chocolate Chips Recipe Without Drying Out
To warm your muffins without drying them out, microwave them for about 15-20 seconds wrapped in a damp paper towel. Alternatively, pop them in a 325°F oven for 5-7 minutes wrapped in foil. In an air fryer, 3 minutes at 320°F works well, but keep an eye to avoid over-toasting. Moisture retention is key so they stay tender and delicious.
Frequently Asked Questions
Yes! Using almond meal makes this recipe naturally gluten-free. Just ensure your baking powder and other ingredients are certified gluten-free if needed.
You can, but the texture and moisture will change. Almond meal adds richness and tenderness, while regular flour might produce slightly denser muffins.
Replace the egg with a flax egg (1 tablespoon ground flax mixed with 3 tablespoon water) and use a plant-based sweetener and dairy-free chocolate chips for a vegan-friendly treat.
Dry muffins often result from overbaking or overmixing. Watch the baking time closely and mix ingredients just until combined for the best moist texture.
Final Thoughts
I'm always delighted with how comforting and easy these Mini Pumpkin Muffins with Almond Meal and Chocolate Chips Recipe turn out. They're a wonderful way to bring a little seasonality and sweetness to the table without fuss. Once you try them, you might find yourself making a batch before every chilly morning or impromptu snack craving-like I do. Enjoy every glossy, spiced bite!
PrintFull Recipe
Mini Pumpkin Muffins with Almond Meal and Chocolate Chips Recipe
Delicious and moist flourless pumpkin mini muffins made with almond meal and pumpkin puree, lightly spiced with cinnamon or pumpkin pie spice, perfect for a light snack or breakfast treat.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 14 mini muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1 cup almond meal or almond flour (120g)
- 3 tablespoon sugar or granulated sugar free sweetener
- ½ tablespoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon or pumpkin pie spice
Wet Ingredients
- ⅓ cup pumpkin puree
- 1 egg or flax egg
- optional handful mini chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit and grease a mini muffin tin thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, stir together the almond meal, sugar or sweetener, baking powder, salt, and cinnamon or pumpkin pie spice until evenly combined.
- Add Wet Ingredients: Whisk the pumpkin puree and egg (or flax egg) into the dry ingredients until the batter is smooth and uniform.
- Fill Muffin Tin: Divide the batter evenly among the greased mini muffin cups, optionally adding a few mini chocolate chips to each for added sweetness.
- Bake the Muffins: Place the muffin tin in the center rack of the oven and bake for 10 minutes if making mini muffins, or 15 minutes for regular-sized muffins.
- Cool and Remove: Remove the muffins from the oven and let them cool completely in the tin; they will continue to firm up as they cool. Once cooled, run a knife around the edges of each muffin and gently pop them out of the tin.
Notes
- Mini muffins yield a lighter texture compared to regular-sized muffins.
- For regular muffins, double the recipe or bake at the specified longer bake time of 15 minutes.
- Substitute flax egg for a vegan alternative: 1 tablespoon ground flaxseed mixed with 3 tablespoon water.
- If you do not have almond meal, finely ground almond flour can be used as a substitute.
- Adding mini chocolate chips is optional but adds a lovely touch of sweetness.
- Ensure the muffin tin is greased well to prevent sticking.
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