Pumpkin Chocolate Chip Muffins
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Some mornings, you just need a muffin that feels like a cozy hug. These Pumpkin Chocolate Chip Muffins are exactly that—soft, spiced, and studded with melty chocolate chips. They’re perfect for crisp autumn mornings, afternoon pick-me-ups, or anytime you crave a little comfort.
These Pumpkin Chocolate Chip Muffins are like a warm, spiced hug in muffin form. Imagine biting into a muffin that’s perfectly spiced with pumpkin pie goodness and dotted with melty chocolate chips—it’s pure bliss.
I can’t wait for you to try this recipe! It’s straightforward and with my tips and tricks you’ll get the most perfect looking muffins with the most perfect domes. Once you taste these delightful muffins, you’ll be glad you did. And hey, don’t forget to drop a comment below—I’d love to hear how they turned out for you or any delicious twists you added!
Before You Start: Expert Tips for Perfect Bakery-Style Muffins
- Let the Batter Rest: After mixing your muffin batter, let it rest for 15 minutes. This allows the baking powder to activate and the gluten in the flour to relax. The result is a taller, fluffier muffin with a better rise. Trust me, this little wait is worth it!
- Space Out the Muffin Cups: When lining your muffin pan, fill every other cup instead of all of them. This means you’ll only be making 6 muffins per 12-cup pan, giving each muffin more space to expand without crowding. The increased air circulation helps the muffins rise higher and bake evenly.
- Fill the Cups to the Top: Don’t be shy when filling your muffin cups—scoop the batter all the way to the top. This generous fill is key to achieving that beautiful, high-domed shape. An ice cream scoop works great for evenly distributing the batter.
- Start with High Heat: Begin baking your muffins at a high temperature of 425ºF for the first 7 minutes. This initial burst of heat helps the muffins rise quickly, setting the structure for those lofty domes. After that, reduce the oven temperature to 350ºF to finish baking them through without burning.
Ingredients You’ll Need
- Flour: You’ll need all-purpose four but you can substitute half with whole wheat flour.
- Baking Powder: Helps the muffins rise and become fluffy.
- Pumpkin Pie Spice: Adds warm, seasonal flavor. If you don’t have it, you can make your own.
- Salt: Enhances the flavors.
- Eggs: Bind the ingredients together.
- Light Brown Sugar and Granulated Sugar: For sweetness and moisture. If you only have dark brown sugar, you can use that.
- Pumpkin Puree (unsweetened): For moisture and that pumpkin flavor. Ensure it’s puree, not pie filling.
- Vegetable Oil: Keeps the muffins moist. You can substitute with melted coconut oil.
- Buttermilk: Adds tanginess and helps with moisture. If you don’t have buttermilk, mix regular milk with a teaspoon of lemon juice.
- Vanilla Extract: Enhances the overall flavor.
- Chocolate Chips: I used mini semisweet chocolate chips but any chocolate chips will work.
In a large mixing bowl, whisk together 2½ cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of pumpkin pie spice, and ½ teaspoon of salt until well combined.
In a separate medium bowl, beat together 4 large eggs (you can use 4 large eggs, ½ cup of packed light brown sugar, ½ cup of granulated sugar, 1 cup of unsweetened pumpkin puree, ½ cup of vegetable oil, ½ cup of buttermilk, and 1 teaspoon of vanilla extract until smooth.
Tip: Beating the wet ingredients well helps to incorporate air, resulting in lighter, fluffier muffins.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. It’s important not to overmix; it’s okay if there are a few small lumps.
Tip: Overmixing can lead to tough muffins with peaked tops. Stirring until just combined keeps the muffins tender and gives them a better rise.
Fold in ¾ cup of mini semisweet chocolate chips until they’re evenly distributed throughout the batter. Cover the bowl with a towel or plastic wrap and let the muffin batter rest for 15 minutes.
Tip: Letting the batter rest allows the gluten to relax and the baking powder to activate, which contributes to taller, bakery-style muffin tops.
While the batter is resting, preheat your oven to 425ºF (220ºC). Line two 12-cup muffin pans with paper liners, placing liners in every other cup so you’ll fill 6 cups in each pan, leaving space between them. Lightly spray the lined muffin cups with cooking spray.
Tip: Spacing out the muffins allows better air circulation, helping them rise higher. Spraying the liners ensures the muffins release easily after baking.
Using an ice cream scoop or spoon, fill the lined muffin cups all the way to the top with batter. Sprinkle the remaining ¼ cup of mini chocolate chips over the tops of the muffins.
Tip: Filling the cups to the brim gives you those impressive, high-domed muffin tops. Adding extra chocolate chips on top makes the muffins look nicer and adds extra chocolate flavor.
Place the muffin pans on the middle rack of your preheated oven. Bake at 425ºF (220ºC) for 7 minutes. Without opening the oven door, reduce the oven temperature to 350ºF (175ºC). Continue baking for an additional 16-20 minutes, or until the muffins are done. To check if the muffins are fully baked, insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs (but no wet batter), the muffins are ready.
Tip: The initial high heat causes the batter’s moisture to quickly create steam, which helps the muffins rise rapidly and form a beautiful dome.
Remove the muffin pans from the oven and place them on a cooling rack. Allow the muffins to cool in the pan for 15 minutes before removing them.
Tip: Letting the muffins cool in the pan helps them set and makes it easier to remove the liners without tearing the muffins.
Frequently Asked Questions
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can use fresh pumpkin puree if you prefer. To do this, roast or steam fresh pumpkin until tender, then puree it until smooth. Make sure to strain any excess liquid to achieve the same consistency as canned pumpkin puree.
Can I Make These Muffins Gluten-Free?
Absolutely! To make gluten-free muffins, replace the all-purpose flour with a gluten-free flour blend that’s designed for baking (1:1 substitute). Make sure the blend contains xanthan gum or a similar binding agent to help the muffins hold together.
How Should I Store Leftover Muffins?
Allow the muffins to cool completely before storing. Place them in an airtight container lined with a paper towel to absorb any excess moisture. Store at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to 1 week.
Can I Freeze These Muffins?
Yes, these muffins freeze very well. Once they’ve cooled completely, wrap each muffin individually in plastic wrap or aluminum foil to prevent freezer burn. Place them in a freezer-safe zip-top bag or airtight container. They can be frozen for up to 3 months. To enjoy, thaw at room temperature or warm them in the microwave for about 20-30 seconds.
Can I Add Nuts or Other Mix-Ins?
Definitely! Feel free to customize your muffins by adding ½ to 1 cup of chopped nuts like walnuts or pecans. You can also mix in dried fruits such as cranberries or raisins. Just fold them into the batter along with the chocolate chips.
More Delicious Muffins
- Chocolate Chip Muffins
- Banana Nut Muffins
- Blueberry Muffins
- Double Chocolate Muffins
- Cornbread Muffins
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Pumpkin Chocolate Chip Muffins
Ingredients
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 4 large eggs
- ½ cup light brown sugar (packed )
- ½ cup granulated sugar
- 1 cup pumpkin puree (unsweetened )
- ½ cup vegetable oil
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup mini semisweet chocolate chips (divided)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, pumpkin pie spice and salt until well combined.
- In another medium bowl, beat the eggs, sugars, pumpkin puree, vegetable oil, buttermilk and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Do not overmix; it's okay if there are a few lumps.
- Fold in ¾ cup of the mini semisweet chocolate chips until evenly distributed throughout the batter. Cover the bowl with a towel or plastic wrap and let the muffin batter rest for 15 minutes.
- Preheat oven to 425ºF. Line 2 12-cup muffin pans with 6 paper liners each, meaning you'll only fill every other muffin cup. Spray the lined muffin cups with cooking spray. This will ensure paper liners come off smoothly from muffins.
- Using an ice cream scoop, fill the lined muffin cups all the way to the top with batter. Top each muffin with the remaining chocolate chips.
- Transfer the muffin pan to the oven on the middle rack and bake for 7 minutes at 425ºF, then turn the temperature down to 350ºF and bake for another 16-20 minutes or until muffins are done. To test for doneness, insert a toothpick in the center of a muffin and if it comes out clean the muffins are baked.
- Cool in the pan for 15 minutes before removing.
Notes
- Measuring Flour: Spoon flour into your measuring cup and level it off. This prevents overpacking and ensures the muffins are light.
- Pumpkin Puree vs. Pumpkin Pie Filling: Be sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices.
- Resting the Batter: Don’t skip this step. It makes a noticeable difference in the muffin’s rise and texture.
- Chocolate Chips: Mini chips distribute more evenly, but regular ones work if that’s what you have.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
