Pumpkin Chocolate Chip Muffin Recipe
After years of testing muffin recipes, I perfected these pumpkin chocolate chip muffins with the ideal balance of moisture, spice, and chocolate. Soft, flavorful, and tested for foolproof results every time.
Servings: 12 muffins
Ingredients
- 3 cups (360g) all-purpose flour
- 1 ¾ cup (350g) granulated sugar
- 3 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 3 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- 1 15 oz can (425g) 100% pure pumpkin puree
- 2 large eggs
- ¾ cup (177ml) vegetable oil
- ½ cup (118ml) milk
- 2 cups (340g) semi-sweet chocolate chips divided, I like minis
Instructions
- In a mixing bowl combine the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Stir with a spoon and set aside.3 cups (360g) all-purpose flour, 3 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 3 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground ginger, 1 3/4 cup (350g) granulated sugar
- In a larger mixing bowl, combine the pumpkin puree, vegetable oil, eggs and milk. Stir to combine with a spatula or mixer on low for 30 seconds.1 15 oz can (425g) 100% pure pumpkin puree, 2 large eggs, 3/4 cup (177ml) vegetable oil, 1/2 cup (118ml) milk
- Gradually mix in the dry ingredients and 1 1/2 cups chocolate chips, mixing by hand or with a mixer until just combined. Batter will be thick!2 cups (340g) 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
Notes
Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour for great results.
To Store: Keep muffins in an airtight container at room temperature for up to 4 days.
To Make Ahead: Prep the batter through step 3, cover and refrigerate overnight.
To Freeze: Wrap individually and freeze up to 3 months. Thaw at room temperature or warm briefly in the microwave.
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