Description
These Pumpkin Chocolate Chip Muffins are moist, tender, and packed with warm spices and rich semisweet chocolate chips, making them an irresistible fall treat. Perfect for breakfast, brunch, or a cozy snack, they deliver a perfect balance of pumpkin flavor and chocolatey sweetness with a soft, fluffy texture.
Ingredients
Scale
Wet Ingredients
- 1 (15-ounce) can pumpkin puree (NOT pumpkin pie filling)
- 1/2 cup white sugar
- 1/2 cup light brown sugar (packed; dark brown brown sugar is also fine)
- 2 large eggs
- 1/2 cup light olive oil (or any vegetable oil)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 and 3/4 cups all purpose flour (spooned and leveled)
- 1/2 teaspoon baking powder
- 3/4 teaspoon kosher salt (or 1/2 teaspoon table salt)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg (optional)
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
Chocolate Chips
- 1 cup semisweet chocolate chips (for folding into batter)
- 1/4 cup semisweet chocolate chips (for pressing on top of muffins)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners and lightly spray the tops of the muffin tin cups with nonstick spray to prevent sticking from any overflow. Set aside.
- Combine wet ingredients – pumpkin and sugars: In a large bowl, whisk together the entire can of pumpkin puree, 1/2 cup white sugar, and 1/2 cup packed light brown sugar until fully combined and smooth.
- Add eggs, oil, and vanilla: To the pumpkin and sugar mixture, add 2 large eggs, 1/2 cup light olive oil, and 1 teaspoon vanilla extract. Whisk until thoroughly combined.
- Add flour without stirring: Spoon and level 1 and 3/4 cups all purpose flour into the wet ingredients but do not stir yet.
- Add baking agents and salt: Sprinkle 1/2 teaspoon baking powder, 3/4 teaspoon kosher salt, and 1 teaspoon baking soda evenly over the flour.
- Mix spices with dry ingredients: In a separate small bowl or directly in the muffin bowl, stir together 1 and 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon cardamom to combine evenly with the leaveners and salt.
- Gently combine dry into wet: Using a rubber spatula, gently fold and mix the dry ingredients into the wet ingredients just until combined, being careful not to overmix to avoid tough muffins. Small lumps are fine.
- Fold in chocolate chips: Fold in 1 cup of semisweet chocolate chips evenly throughout the batter using the spatula.
- Fill muffin cups: Using a cookie scoop or spoon, fill each muffin liner evenly with batter, preferably in two scoops so the top scoop rests slightly above the lower one, creating tall muffins.
- Tuck chocolate chips under batter: Poke any visible chocolate chips beneath the surface of the batter to prevent scorching during baking.
- Initial bake at high heat: Bake muffins at 425°F for 7 minutes to give them a lift and crust.
- Reduce temperature and continue baking: Without opening the oven door, reduce oven temperature to 350°F. Bake for an additional 9 to 13 minutes, until a toothpick inserted in the center comes out clean and the muffin springs back when lightly tapped.
- Cool briefly in tin: Remove the muffin tin from the oven and let the muffins cool about 2 minutes to set.
- Remove muffins and cool on rack: Carefully remove muffins from the tin and transfer to a wire rack to cool further. Take care not to burn your fingers.
- Press additional chocolate chips on top: Gently press the remaining 1/4 cup semisweet chocolate chips onto the tops of each muffin while still warm.
- Cool completely before serving: Allow muffins to cool fully for the fluffiest texture, although they are delicious warm and fudgy as well. Serve with a glass of milk for the best experience.
Notes
- Do not skip the step of starting at 425°F and then reducing to 350°F to avoid burnt outsides and raw insides.
- Do not overmix the batter; overworking flour leads to tough muffins.
- Using paper liners helps prevent sticking but spraying the muffin tin tops is recommended for overflow spots.
- Freshly grated nutmeg enhances flavor but pre-ground nutmeg will work.
- You can substitute vegetable oil if olive oil is unavailable.
- For taller bakery-style muffins, add batter in two scoops per cup.
