Description

Moist, bakery-style Pumpkin Chocolate Chip Muffins scented with warm pumpkin spice and packed with melty chocolate chips. One bowl, no mixer, and irresistibly domed tops—your cozy fall favorite in 35 minutes.

Ingredients

1 3/4 cups (220g) all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon fine sea salt

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

2 large eggs, room temperature

3/4 cup (150g) packed light brown sugar

1/3 cup (65g) granulated sugar

1 cup (240g) canned pumpkin puree (not pumpkin pie filling)

1/2 cup (120ml) neutral oil (canola or vegetable) or melted coconut oil

1/4 cup (60ml) milk or buttermilk

2 teaspoons pure vanilla extract

1 1/4 cups (210g) semisweet chocolate chips, divided

Optional: 2 tablespoons coarse sugar for sparkling tops

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Instructions

1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners and set aside.

2. Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a large bowl.

3. In a separate bowl, whisk eggs, brown sugar, granulated sugar, pumpkin puree, oil, milk (or buttermilk), and vanilla until smooth.

4. Pour wet ingredients into dry ingredients and fold gently until just combined. Fold in 1 cup (170g) chocolate chips; do not overmix.

5. Divide batter evenly among liners (about 3/4 full). Sprinkle remaining 1/4 cup chips and coarse sugar on top.

6. Bake at 425°F for 5 minutes, then reduce temperature to 350°F (175°C) without opening the oven. Continue baking 13–15 minutes, until domed and a toothpick comes out clean or with a few moist crumbs.

7. Cool in pan 5 minutes, then transfer muffins to a wire rack to cool completely.

8. Serve warm or at room temperature. Store covered at room temperature for up to 3 days or freeze up to 3 months.

Notes

Use mini chocolate chips for even chocolate distribution.

Jumbo muffins: bake 5 minutes at 425°F, then 18–20 minutes at 350°F.

Dairy-free: use plant milk and dairy-free chocolate chips.

Buttermilk hack: 1/4 cup milk + 1/2 teaspoon lemon juice; rest 5 minutes.