Pumpkin Chocolate Chip Muffin Recipe
Rich and creamy semi-sweet chocolate chips are nestled inside these soft, tender bakery-style pumpkin chocolate chip muffins.
Servings: 12 muffins
Ingredients
- 2 ¼ cups (270g) all purpose flour
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- 1 15 oz can (425g) 100% pure pumpkin puree
- 1 cup (198g) granulated sugar
- ½ cup (107g) brown sugar packed
- ½ cup (118ml) vegetable oil
- 2 eggs large
- 1 ½ cups (255g) semi-sweet chocolate chips divided
Instructions
- In a mixing bowl combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Stir with a spoon and set aside.2 1/4 cups (270g) all purpose flour, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, 1 tsp salt, 2 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground ginger
- In a larger mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs. Stir to combine with a spatula or mixer on low for 30 seconds.1 15 oz can (425g) 100% pure pumpkin puree, 1 cup (198g) granulated sugar, 1/2 cup (107g) brown sugar, 1/2 cup (118ml) vegetable oil, 2 eggs
- Gradually mix in the dry ingredients and 1 cup chocolate chips, mixing by hand or with a mixer until just combined. Batter will be thick!1 1/2 cups (255g) semi-sweet chocolate chips
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
- For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other.
- Fill the liners to the top with batter. Yes – to the top! You might think there is no way to fit all the batter in 12 liners, but keep dividing the batter among the cups and fill the liners FULL! Use a butter knife to smooth the tops of the muffins if lumpy. Press the remaining 1/2 cup of chocolate chips onto the tops of the muffins. Add sanding sugar if desired.
- Bake for 7 minutes at 425ºF, then, keeping the muffins in the oven, turn the temperature down to 350ºF and bake for 17-20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.
Video
Nutrition
Calories: 407kcal | Carbohydrates: 56g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 400mg | Potassium: 178mg | Fiber: 3g | Sugar: 34g | Vitamin A: 65IU | Vitamin C: 0.02mg | Calcium: 63mg | Iron: 3mg