Description
These Best Pumpkin Chocolate Chip Muffins are soft, moist, and bursting with warm fall spices and gooey chocolate chips. Perfectly domed and easy to prepare, they make an ideal breakfast treat, snack, or dessert during pumpkin season or any time you crave cozy baked goods.
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
Wet Ingredients
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- ½ cup vegetable oil or melted butter
- ¼ cup milk
- 1 teaspoon vanilla extract
Add-in
- 1 cup chocolate chips (semi-sweet or dark)
Instructions
- Preheat oven and prepare muffin tin: Set your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly combined.
- Combine wet ingredients: In a large bowl, thoroughly whisk the granulated sugar, brown sugar, pumpkin purée, eggs, vegetable oil (or melted butter), milk, and vanilla extract until the mixture is smooth and homogenous.
- Incorporate dry into wet: Pour the dry ingredient mixture into the wet ingredients bowl and gently stir until just combined. Avoid overmixing to keep muffins tender.
- Add chocolate chips: Fold in the chocolate chips carefully to distribute them without breaking them up.
- Fill muffin cups: Evenly divide the batter among the 12 muffin cups, filling them almost full for bakery-style rounded tops.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the muffins: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, which helps maintain their texture and prevents sogginess.
Notes
- For bakery-style domed tops, fill muffin cups nearly full before baking.
- Use room-temperature eggs and milk for best batter texture and muffin rise.
- Optional: Add chopped walnuts or pecans for extra crunch and flavor.
- Store muffins at room temperature for up to 2 days or refrigerate to keep fresh for up to 5 days.
- Freeze leftover muffins for up to 3 months and thaw before serving.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
