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Pumpkin Chocolate Chip Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 103 reviews
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Total Time: 26 minutes
  • Yield: 12 muffins 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

Delight in these moist and flavorful Pumpkin Chocolate Chip Muffins that perfectly blend spiced pumpkin with rich semi-sweet chocolate chips. These bakery-style muffins are ideal for a cozy breakfast or snack, combining autumnal spices like cinnamon, nutmeg, and cloves with a tender crumb. Easy to prepare and bake, they make a perfect treat to enjoy warm with a glass of milk or to store for on-the-go indulgence.

Ingredients

Scale

Wet Ingredients

  • 1 (15-ounce) can pumpkin puree, NOT pumpkin pie filling
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar, packed (dark brown is fine too)
  • 2 large eggs
  • 1/2 cup light olive oil or any vegetable oil
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 and 3/4 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt (or 1/2 teaspoon table salt)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom

Chocolate Chips

  • 1 cup semisweet chocolate chips (folded into batter)
  • 1/4 cup semisweet chocolate chips (for pressing onto muffin tops)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners and lightly spray the top (flat part) of the muffin tin with nonstick spray to prevent overflow from sticking.
  2. Combine Wet Ingredients: In a large bowl, whisk together the entire 15-ounce can of pumpkin puree, 1/2 cup white sugar, and 1/2 cup brown sugar until fully combined. Add 2 large eggs, 1/2 cup olive oil, and 1 teaspoon vanilla extract and whisk again until smooth.
  3. Add Dry Ingredients: Spoon and level 1 and 3/4 cups all-purpose flour over the wet ingredients but do not stir yet. Sprinkle 1/2 teaspoon baking powder, 3/4 teaspoon kosher salt, and 1 teaspoon baking soda evenly over the flour, then add 1 and 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon cardamom. Stir the dry ingredients together gently in the bowl with a small spoon to combine the spices and leaveners.
  4. Mix Wet and Dry Ingredients: Using a rubber spatula, gently fold the dry ingredients into the wet ingredients just until fully combined. Avoid overmixing to keep the muffins tender — mix until there are no visible lumps but stop as soon as the batter is uniform.
  5. Fold in Chocolate Chips: Fold 1 cup of semisweet chocolate chips evenly into the batter with the spatula.
  6. Fill Muffin Liners: Using a cookie scoop or spoon, divide the batter evenly among the 12 prepared muffin liners. For taller muffins, add batter in two scoops, placing the second scoop on top of the first. Gently press any visible chocolate chips below the surface of the batter to prevent scorching.
  7. Bake at High Temperature: Place the muffin tin in the preheated oven and bake at 425°F for 7 minutes without opening the oven door.
  8. Lower Temperature and Continue Baking: Without opening the oven, reduce the oven temperature to 350°F (175°C) and bake for an additional 9 to 13 minutes. The muffins are done when a toothpick inserted in the center comes out clean and the tops spring back when gently tapped.
  9. Cool and Add Toppings: Remove the muffins from the oven and let them cool for about 2 minutes in the pan. Carefully transfer the muffins to a wire rack and press the remaining 1/4 cup chocolate chips onto the tops of each muffin.
  10. Final Cooling: Allow the muffins to cool completely for the fluffiest texture. They can also be enjoyed warm, offering a fudgy, brownie-like experience.

Notes

  • Storing Muffins: Store muffins in an airtight container or ziplock bag at room temperature for 2-3 days. Refrigerate for up to one week for longer freshness.
  • Freezing: Muffins freeze well for 2-3 months. Ensure they are fully cooled before sealing in an airtight container or freezer bag to avoid condensation. Thaw overnight at room temperature or warm in the microwave for about 30 seconds.
  • Prevent Overmixing: To avoid tough muffins, mix the batter just until ingredients are combined.
  • Spices: Use freshly grated nutmeg if possible for the best flavor.

Find it online: https://oliviadinner.com/pumpkin-chocolate-chip-muffins-recipe/