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Perfect Pumpkin Chocolate Chip Muffins: Easy Bakery Recipe

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These perfect pumpkin chocolate chip muffins are soft, tender, and packed with warm fall spices, with little pockets of melted chocolate in every bite. They come together quickly with simple ingredients and feature tall, domed tops with a sparkly sugar crust.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) vegetable oil (canola or grapeseed)
  • ¼ cup (60g) unsalted butter, melted
  • ¼ cup (60ml) whole milk (or 2% or plant-based milk)
  • 1 teaspoon vanilla extract
  • 1½ teaspoons ground cinnamon (preferably Saigon cinnamon)
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1½ teaspoons baking powder
  • 1 cup (180g) semi-sweet chocolate chips (e.g., Ghirardelli or Guittard)
  • 2 tablespoons turbinado sugar (for topping, optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a 12-cup standard muffin tin with paper liners or grease thoroughly. Set aside.
  2. In a small microwave-safe bowl, combine the melted butter and vegetable oil. Add the cinnamon, nutmeg, ginger, and cloves. Stir and let sit for 1 minute to bloom the spices.
  3. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each. Then add the milk, vanilla extract, and the bloomed spice-oil mixture. Whisk until smooth and glossy.
  4. In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until no clumps remain.
  5. Pour the dry ingredients into the wet ingredients. Using a rubber spatula, fold gently just until the last streaks of flour disappear. A few small lumps are fine—do not over-mix.
  6. Add the semi-sweet chocolate chips to the batter. Fold in with 4-5 gentle strokes until evenly distributed.
  7. Divide the batter evenly among the 12 muffin cups, filling each cup all the way to the top (almost overflowing). If desired, sprinkle a generous pinch of turbinado sugar over each muffin.
  8. Place the muffin tin in the preheated oven and bake at 425°F (220°C) for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for 13-16 minutes (total baking time: 18-21 minutes).
  9. Check for doneness: muffins are done when golden brown on top, spring back lightly when touched, and a toothpick inserted into the center (avoiding a chocolate chip) comes out clean or with a few moist crumbs.
  10. Remove the muffin tin from the oven and place on a cooling rack. Let cool in the pan for 5 minutes, then transfer muffins directly to the cooling rack to cool completely.

Notes

For best results, use room temperature ingredients. Do not over-mix the batter. The high-heat start (425°F for 5 minutes) is crucial for tall, domed tops. If using a dark non-stick pan, reduce baking temperature by 25°F. Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, fall baking, pumpkin chocolate chip muffins, easy muffin recipe, bakery-style muffins

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