Pumpkin Chocolate Chip Muffins
Incredibly moist pumpkin chocolate chip muffins with warm fall spices and bakery-style domed tops. Made in one bowl with a full can of pumpkin for the perfect texture.
Ingredients
- 1 15-oz can pumpkin puree (NOT pumpkin pie filling)
- 2 large eggs room temperature
- ½ cup vegetable oil light olive oil or canola
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour spooned and leveled
- ½ cup white sugar granulated
- ½ cup light brown sugar packed
- ½ tsp baking powder fresh
- 1 tsp baking soda
- ¾ tsp kosher salt use ½ tsp if using table salt
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground cardamom optional
- 1 cup semisweet chocolate chips for batter
- ¼ cup semisweet chocolate chips for topping
Instructions
- Prepare Oven and Pan
- Preheat oven to 425°F. Line a 12-cup muffin tin with paper liners. Lightly grease the flat surface between cups with butter or cooking spray.
- Mix Wet Ingredients
- In a large mixing bowl, add pumpkin puree, eggs, vegetable oil, and vanilla extract. Whisk until completely smooth with no streaks.
- Add Dry Ingredients
- Add flour, both sugars, baking powder, baking soda, and salt directly on top of wet mixture. Sprinkle all spices over the flour. Use a small spoon to gently stir just the dry ingredients together.
- Combine and Add Chocolate
- Stir everything together until just combined (some small lumps are fine). Fold in 1 cup of chocolate chips. Reserve ¼ cup for later.
- Fill Muffin Cups
- Divide batter evenly among all 12 cups, filling to the very top. Add one more small dollop on top of each if you have extra batter. Poke down any visible chocolate chips below the surface.
- Bake
- Place pan in oven and immediately reduce temperature to 350°F. Bake for 15-18 minutes until a toothpick inserted in center comes out with just a few moist crumbs and tops spring back when lightly pressed.
- Add Chocolate and Cool
- Remove from oven and immediately press reserved chocolate chips into the hot tops. Cool in pan for 5 minutes, then transfer to a cooling rack. Cool at least 10 more minutes before serving.
Notes
Storage: Store in an airtight container at room temperature for 2-3 days, or refrigerate for up to 1 week. Bring to room temperature or warm briefly before eating.
Freezing: Cool completely, then store in freezer bag or container for 2-3 months. Thaw overnight on counter or microwave individual muffins for 30 seconds at 50% power.
Pumpkin: Use pure pumpkin puree only, NOT pumpkin pie filling which contains added sugar and spices.
Temperature Trick: The 425°F to 350°F temperature drop is crucial for bakery-style height. Don't skip this step.
Flour Measuring: Spoon flour into measuring cup and level with a knife. Don't scoop directly from the bag.
Variations: Add up to ½ cup chopped walnuts or pecans. Try dark chocolate chips for more sophistication, or white chocolate chips for sweeter flavor.
Freezing: Cool completely, then store in freezer bag or container for 2-3 months. Thaw overnight on counter or microwave individual muffins for 30 seconds at 50% power.
Pumpkin: Use pure pumpkin puree only, NOT pumpkin pie filling which contains added sugar and spices.
Temperature Trick: The 425°F to 350°F temperature drop is crucial for bakery-style height. Don't skip this step.
Flour Measuring: Spoon flour into measuring cup and level with a knife. Don't scoop directly from the bag.
Variations: Add up to ½ cup chopped walnuts or pecans. Try dark chocolate chips for more sophistication, or white chocolate chips for sweeter flavor.