These Pumpkin Chocolate Chip Muffins are soft, fluffy, and full of pumpkin flavor, with warm fall spices and mini chocolate chips in every bite. Made with real pumpkin, oats, and maple syrup, they’re an easy homemade snack that feels like a little treat.
I originally made these using silicone pumpkin molds for a fun Halloween snack for the kids, but you can use any silicone mold or a mini muffin pan. They’re great for lunchboxes, after-school snacks, or making ahead for the week.
And the best part? Everything comes together with a blender and a mixing bowl!
Why You’ll Love These Pumpkin Chocolate Chip Bites
- Made with real pumpkin: Pumpkin purée adds moisture, flavor, and nutrients.
- Naturally sweetened: Maple syrup adds just enough sweetness, along with mini chocolate chips.
- Easy to make: A few simple ingredients and about 10 minutes of prep.
- Kid-friendly: Soft, bite-sized, and fun to eat.
- Perfect for meal prep: Make a batch to keep in the fridge or freezer for quick snacks.
- No special molds required: Silicone pumpkin molds are fun for Halloween, but mini muffin pans work just as well.
Tips for Perfect Pumpkin Chocolate Chip Bites
Use pumpkin purée, not pumpkin pie filling. Make sure you’re using 100% pure pumpkin. Pumpkin pie filling already contains added sugar and spices.
Don’t overmix the batter. Stir just until the wet and dry ingredients are combined to keep the bites tender.
Use mini chocolate chips. They distribute more evenly throughout the batter, especially when using smaller molds.
Watch the baking time. Silicone molds come in different shapes and depths. Shallow molds may bake in 10 minutes, while deeper molds may need a little longer.
Let them cool before removing. These bites are soft when warm. Cooling helps them firm up so they release from the silicone without breaking.
Can I Make These Without Pumpkin Molds?
Absolutely! While pumpkin-shaped silicone molds make these especially fun for Halloween, the recipe works in other shapes, too.
You can use mini muffin pans, silicone hearts, stars, or whatever molds you have at home.
For a standard mini muffin pan, begin checking for doneness around 12 minutes and adjust the baking time as needed.
How to Store Pumpkin Chocolate Chip Bites
Refrigerator: Store in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze in a single layer before transferring to a freezer-safe bag or container. Store for up to 2 months.
To serve: Thaw in the refrigerator overnight or warm briefly in the microwave until soft.
A Fun Fall Snack for Kids
I’m always looking for ways to make seasonal snacks a little more fun without turning them into an elaborate project. These pumpkin bites are a great example. The pumpkin molds make them festive enough for Halloween, but the ingredients are simple enough that I’d happily make them throughout the fall.
They’re easy to pack, fun for little hands, and a great way to use up leftover canned pumpkin. Whether you’re making them for a Halloween snack, an afternoon treat, or just because you have a can of pumpkin in the pantry, these little bites are an easy addition to your fall baking rotation.
If you like these, try another fall favorite!
These Frozen Peanut Butter Banana Bites are a perfect fall treat when made in a pumpkin mold. You wont believe they arent ice cream!
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Pumpkin Chocolate Chip Bites (Easy, Kid-Friendly Fall Snack)
- Total Time: 20
- Yield: 18 mini muffins 1x
Description
Soft and fluffy pumpkin chocolate chip bites made with rolled oats, real pumpkin, maple syrup, and warm fall spices. An easy kid-friendly snack baked in silicone molds or mini muffin pans.
Ingredients
- ¾ cup pumpkin purée
- 1 cup rolled oats
- ½ cup all-purpose flour
- 2 eggs
- ¼ cup maple syrup
- ¼ cup neutral oil or melted butter
- 1 teaspoon vanilla extract
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup mini chocolate chips
Instructions
Preheat the oven
- Preheat your oven to 350°F. Lightly grease your silicone molds or mini muffin pan to make removing the bites easier.
Blend the oats
- Add the rolled oats to a blender and blend until they resemble a fine flour. Transfer the oat flour to a medium mixing bowl.
Mix the dry ingredients
- Add the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt to the oat flour. Whisk until combined.
Blend the wet ingredients
- In the blender, combine the pumpkin purée, eggs, maple syrup, oil or melted butter, and vanilla extract. Blend until smooth.
Combine everything
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the mini chocolate chips.
Fill the molds
- Spoon the batter into your prepared molds, filling each cavity almost to the top. Gently tap the mold on the counter to help the batter settle into the details.
Bake
- Bake for approximately 10–13 minutes, depending on the size and depth of your molds. The tops should be set, and a toothpick inserted into the center should come out without wet batter.
Cool and enjoy
- Let the bites cool in the molds for 5–10 minutes before gently peeling the silicone away. For detailed molds, allowing them to cool completely can help the shapes hold together.
Notes
Baking times may vary depending on mold size
Use pure pumpkin purée, not pumkin pie filling
Allow delicate shapes to cool completely before removing
Store refrigerated up to 4 days or freeze for up to 2 months.
- Prep Time: 5
- Cook Time: 13
- Category: Snack
So good! Will be making these for the office Halloween pot luck!
These were so good and easy to make! I like that they were mostly oat flour, and made with wholesome ingredients!
We made these this weekend and they were all gone within 24 hours. Kids and adults both loved these!