Description
Hey friends, Beau here! When the leaves turn golden and the air gets that crisp, cozy bite, there’s only one logical thing to do—turn on the oven. These Pumpkin Chocolate Chip Mini Loaves are everything we love about fall wrapped into adorable, personal-sized treats.
Ingredients
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1 cup pumpkin puree (not pumpkin pie filling)
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½ cup brown sugar
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¼ cup granulated sugar
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½ cup vegetable oil
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2 large eggs (room temperature)
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1 teaspoon vanilla extract
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1½ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon baking powder
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1½ teaspoons pumpkin pie spice
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½ teaspoon cinnamon
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½ teaspoon salt
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¾ cup semi-sweet chocolate chips
Instructions
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Preheat & Prep
Preheat oven to 350°F (175°C). Grease 6 mini loaf pans or line with parchment paper. -
Mix Wet Ingredients
In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth. -
Mix Dry Ingredients
In a separate bowl, whisk flour, baking soda, baking powder, spices, and salt. -
Combine
Gently fold dry ingredients into wet ingredients until just combined. Do not overmix. -
Add Chocolate Chips
Fold in chocolate chips evenly. -
Fill & Bake
Divide batter evenly among pans, filling each about ¾ full.
Bake for 20–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. -
Cool
Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
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Don’t overmix after adding flour—this keeps the texture soft and tender.
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Toss chocolate chips in a little flour to prevent sinking.
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Use room-temperature eggs for smoother batter.
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Check early—mini loaves bake faster than full-sized loaves.
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For extra richness, use dark chocolate instead of semi-sweet.