Chocolate Chip Pumpkin Mini Muffins

What would Fall be without a few new pumpkin recipes. And mini muffins are the perfectly sized bite.

Chocolate Chip Pumpkin Mini Muffins

Recipe by creativepantryCourse: DessertCuisine: American


Prep time


Cooking time




  • 1 can Pumpkin (15 ounce)

  • 2 Ripe Bananas

  • 2 cups Gluten Free Rolled Oats

  • 2 Eggs

  • 1/4 cup Pure Maple Syrup

  • 1 teaspoon Pure Vanilla extract

  • 1 teaspoon Baking Soda

  • 1 teaspoon Cinnamon

  • 1/4 teaspoon Nutmeg

  • 1/4 teaspoon Ginger

  • 1/4 teaspoon fine grain Sea Salt

  • 1/2 cup Dark Chocolate Chips


  • Preheat oven to 350 degrees.
  • Add all ingredients except chocolate chips to food processor and pulse until combined and smooth.
  • Stir in chocolate chips.
  • Grease mini muffin tin pan.
  • Scoop batter into muffin tin. Recipe yielded enough for 24 mini muffins plus a mini loaf.
  • Bake at 350 degrees for 16 minutes or until toothpick comes out clean. The mini loaf took closer to 22 minutes.
  • Let cool for 5 to 10 minutes and remove muffins from tin.
  • Enjoy with your favorite hot beverage.


  • Use a food processor. Do not try to mix in your blender. The dough becomes too thick. I started this in my Vitamix and it couldn’t handle it. Cuisinart to the rescue.

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