These easy, soft, and moist small batch pumpkin chocolate chip muffins are the most rewarding fall breakfast treat. They’re loaded with chocolate chips and pumpkin purée, and using sour cream and a bit of almond butter (optional) makes the crumb ultra moist and rich. I buttered and rolled them in cinnamon sugar while they were still warm, making them highly addictive with their crunchy texture and nice cinnamon kick. You only need one bowl—no mixer required here! Plus, you have the option of making the batter overnight, so your morning unfolds even cozier than you imagined.

The batter for this chocolate chip pumpkin muffin recipe is unbelievably easy to make. If you want more muffins or want to make jumbo-sized ones, you can easily double the batter. I wanted to make these small batch not only to give you the option but also to have my upcoming fall mornings cleared up for other cozy and sweet breakfasts. It’s so hard to commit to just one, right?!

Almond butter is the surprise ingredient. It’s optional, but it adds fat and moisture, helping the crumb stay soft and gooey. I usually have it because I love a good smear over my cinnamon toast before my Pilates class. But I’ve been adding it lately to my muffins and pancake recipes…