There is something irresistibly cozy and delightful about the Pumpkin Chocolate Chip Muffins Recipe that makes it an absolute favorite for any baking enthusiast. These muffins perfectly marry the rich, velvety pumpkin flavor with the indulgent sweetness of melty chocolate chips, all wrapped up in a soft, tender crumb. Whether it’s fall or any time you crave a comforting treat, these muffins offer a beautiful balance of warm spices and moist texture that will have your kitchen smelling like a dream and your tastebuds dancing with joy.
Ingredients You’ll Need
The magic of this Pumpkin Chocolate Chip Muffins Recipe lies in its simple yet carefully selected ingredients. Each one plays a crucial role in building the perfect blend of flavor, texture, and color, ensuring that every bite bursts with autumnal goodness and a touch of chocolatey bliss.
- Pumpkin puree (1 15-ounce can): The star ingredient that gives moisture, flavor, and that classic pumpkin color without overpowering sweetness.
- White sugar (1/2 cup): Adds sweetness and helps with tenderness in the crumb.
- Light brown sugar (1/2 cup, packed): Brings a subtle molasses note that deepens the warm flavors.
- Large eggs (2): Provide the structure and richness for soft, fluffy muffins.
- Light olive oil (1/2 cup): Keeps the muffins moist and tender with a light, neutral flavor.
- Vanilla extract (1 teaspoon): Enhances the natural sweetness and complements the pumpkin and spices.
- All-purpose flour (1 3/4 cups, spooned and leveled): The foundation of texture without weighing the muffins down.
- Baking powder (1/2 teaspoon): Helps the muffins rise just right.
- Kosher salt (3/4 teaspoon): Balances sweetness and elevates all the flavors.
- Baking soda (1 teaspoon): Works with the acids in pumpkin and brown sugar for lightness.
- Ground cinnamon (1 1/2 teaspoons): Adds that essential warm spice note, so comforting in every bite.
- Ground ginger (1/2 teaspoon): A subtle zing that brightens the flavor profile.
- Nutmeg (1/4 teaspoon, freshly grated recommended): Offers a nutty, aromatic depth.
- Cloves (1/4 teaspoon): Provides a gentle, sweet earthiness.
- Cardamom (1/4 teaspoon): Delivers a hint of floral complexity that makes these muffins special.
- Semisweet chocolate chips (1 cup): Melted pockets of sweetness folded into the batter.
- Semisweet chocolate chips (1/4 cup): Pressed on top for extra gooey, chocolatey goodness.
How to Make Pumpkin Chocolate Chip Muffins Recipe
Step 1: Prepare Your Muffin Tin and Oven
Start by preheating your oven to 425 degrees Fahrenheit to ensure perfect baking temperature from the get-go. Line a 12-cup muffin tin with paper liners, then spray the flat part of the tin with nonstick spray so any batter overflow won’t stick. This prep will save you some clean-up hassle later and give your muffins a neat release.
Step 2: Combine the Wet Ingredients
In a large bowl, whisk together the pumpkin puree, white sugar, and packed brown sugar. This first mix blends the sweetness with the moist pumpkin base, setting up the perfect foundation. Then add the eggs, olive oil, and vanilla extract, whisking everything until smooth and velvety. Your batter is beginning to smell wonderful already!
Step 3: Prepare the Dry Ingredients
Using a spoon to avoid compacting your flour, measure out 1 and 3/4 cups of all-purpose flour and level it off. Add the flour to the wet ingredients, but only spoon it in without stirring yet. Next, sprinkle the baking powder, kosher salt, and baking soda evenly over the flour. Take a small bowl and mix the cinnamon, ginger, nutmeg, cloves, and cardamom together before adding this spice blend to the flour mixture. Stir the dry ingredients gently just to combine them a bit.
Step 4: Gently Fold Dry Ingredients into Wet
Switch to a rubber spatula and fold the dry ingredients into the wet mixture carefully. The key to tender muffins is to mix just enough so that everything is combined, but avoid overmixing, which can make the muffins dense and tough. It’s okay if a few lumps remain; this keeps the batter light and fluffy.
Step 5: Add the Chocolate Chips and Portion the Batter
Gently fold in 1 cup of semisweet chocolate chips – these little gems will melt into gooey pockets throughout the muffins. Use a cookie scoop or spoon to evenly divide the batter among the 12 liners. For that bakery-style tall muffin look, try adding the batter in two separate scoops, stacking the second scoop on top just a bit.
Step 6: Final Touch and Baking
Before popping the tray into the oven, press any visible chocolate chips slightly under the batter to prevent scorching. Bake the muffins initially at 425 degrees for 7 minutes, then, without opening the oven door, lower the temperature to 350 degrees and bake for another 9 to 13 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean, and the muffin tops bounce back when touched.
Step 7: Cool and Add More Chocolate Chips
Remove the muffins from the oven and let them cool for a couple of minutes in their tin before carefully transferring them to a wire rack. Right while the tops are still warm, gently press the remaining 1/4 cup of chocolate chips into each muffin’s surface for a gorgeous, melty finish. Let them cool completely for the best texture, although warm out-of-the-oven muffins are an absolute treat!
How to Serve Pumpkin Chocolate Chip Muffins Recipe
Garnishes
If you want to add a little extra flair, consider a light dusting of powdered sugar or a drizzle of cream cheese glaze on your Pumpkin Chocolate Chip Muffins Recipe. These garnishes add a lovely tang or sweetness that complements the spices and chocolate perfectly without overwhelming the natural pumpkin flavor.
Side Dishes
Pair these muffins with a cozy cup of chai tea or a rich, frothy latte for a morning or afternoon treat. For brunch, they are wonderful alongside a fresh fruit salad or even a creamy yogurt parfait, balancing the spicy sweetness with fresh, cool flavors.
Creative Ways to Present
Get creative by serving these muffins in little paper bags or decorated boxes when gifting. You can also slice them horizontally and spread a little softened butter or cream cheese between the halves for an indulgent pumpkin muffin sandwich. They look gorgeous stacked on a rustic wooden tray for fall gatherings or holiday brunches.
Make Ahead and Storage
Storing Leftovers
Your Pumpkin Chocolate Chip Muffins Recipe keeps amazingly well stored in an airtight container at room temperature for up to 3 days. Be sure to keep them covered to lock in moisture and prevent the muffins from drying out, so they stay soft and delicious bite after bite.
Freezing
These muffins freeze beautifully. Wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe zip-top bag for up to 3 months. When you’re ready for a treat, thaw them overnight in the fridge or at room temperature for a few hours. The texture and flavor remain wonderfully intact, making them great for batch baking ahead.
Reheating
To enjoy your muffins warm after storage, pop them in the microwave for 15 to 30 seconds or warm them gently in a 300-degree oven for 5 to 7 minutes. Reheating brings back that fresh-baked magic, especially with melty chocolate chips and the warm spice notes bursting through.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! If you prefer fresh pumpkin, roast it until soft and puree it until smooth. Make sure to drain any excess liquid for best results. The texture and flavor may be a little different but still delicious.
What type of chocolate chips work best?
Semisweet chocolate chips are ideal because they balance sweetness with rich cocoa flavor. However, feel free to experiment with dark or milk chocolate chips to suit your taste preferences.
Can I substitute oil for butter in this recipe?
Yes, you can substitute melted butter for the oil if you like a richer taste, but keep in mind it may affect the moisture level slightly. Olive oil or vegetable oil tends to keep the muffins more tender and moist.
Are these muffins gluten-free?
This recipe calls for all-purpose flour, so it is not gluten-free as written. To make it gluten-free, swap in a gluten-free baking flour blend and monitor the texture as gluten-free flours can vary in absorbency.
Can I reduce the sugar in the Pumpkin Chocolate Chip Muffins Recipe?
You can reduce the sugars slightly if you prefer less sweetness, but the brown sugar not only sweetens but also enhances the moistness and texture. Experiment with small reductions and adjust to your liking!
Final Thoughts
If you are looking for a treat that combines the warm, comforting flavors of fall with the joy of melty chocolate, this Pumpkin Chocolate Chip Muffins Recipe is your new best friend. It’s easy to follow, uses simple ingredients, and delivers a bakery-worthy result every time. I can’t wait for you to try baking these and making your kitchen smell like heaven while enjoying every soft, spice-kissed bite.
Print
Pumpkin Chocolate Chip Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These Pumpkin Chocolate Chip Muffins are moist, flavorful, and perfectly spiced with cinnamon, ginger, nutmeg, cloves, and cardamom. Loaded with semisweet chocolate chips and made with pumpkin puree, these muffins offer a delightful balance of sweetness and autumn warmth. With an easy prep and bake method, these muffins are ideal for breakfast, snacks, or dessert, boasting a bakery-style height and a tender crumb.
Ingredients
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 is fine too)
- 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 (use 1/2 teaspoon if using table salt)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg (if available)
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
Add-ins
- 1 cup semisweet chocolate chips
- 1/4 cup semisweet chocolate chips (for pressing into the top of the muffins)
Instructions
- Preheat and prepare muffin tin: Preheat the oven to 425°F. Line a 12-cup muffin tin with paper liners and spray the flat tops of the tin with nonstick spray to prevent sticking from overflow. Set aside.
- Combine wet ingredients: In a large bowl, whisk together the entire can of pumpkin puree, white sugar, and packed brown sugar until thoroughly combined.
- Add eggs, oil, and vanilla: Whisk in the two large eggs, light olive oil, and vanilla extract until smooth and homogeneous.
- Add flour (do not stir yet): Spoon and level the all-purpose flour, then add it on top of the wet mixture without stirring.
- Add leavening agents and salt: Sprinkle baking powder, kosher salt, and baking soda evenly over the flour layer.
- Add spices: Add ground cinnamon, ground ginger, freshly grated nutmeg, cloves, and cardamom to the bowl. Use a small spoon to gently mix the spices, salt, and leavening agents together slightly.
- Combine dry and wet ingredients: Using a rubber spatula, fold the dry ingredients into the wet ingredients gently. Mix just until combined, taking care not to overmix to avoid tough muffins. Break up any lumps but keep the batter light.
- Fold in chocolate chips: Gently fold in 1 cup of semisweet chocolate chips evenly throughout the batter.
- Portion batter: Use a cookie scoop or spoon to fill each muffin liner evenly, ideally in two scoops to create tall, bakery-style muffins.
- Adjust chocolate chips: Press down any visible chocolate chips below the surface of the batter to prevent burning during baking.
- Bake in two stages: Bake at 425°F for 7 minutes. Without opening the oven door, reduce the temperature immediately to 350°F and continue baking for an additional 9 to 13 minutes.
- Test for doneness: Insert a toothpick into the center of a muffin; it should come out clean with no wet batter. The muffin tops should spring back when gently tapped with a finger.
- Cool briefly: Remove muffins from the oven and let them cool in the tin for about 2 minutes.
- Transfer to cooling rack: Carefully remove the muffins from the tin and place them on a wire rack to cool further. Use caution to avoid burns.
- Add topping chocolate chips: Press 1/4 cup semisweet chocolate chips into the tops of the muffins while they are still warm.
- Cool completely and serve: Let the muffins cool fully for the fluffiest texture, or enjoy warm for a fudgy, brownie-like experience paired perfectly with milk.
Notes
- Do not use pumpkin pie filling, only pure pumpkin puree for best texture and flavor balance.
- Be careful not to overmix the batter to avoid dense or tough muffins.
- The two-step baking temperature method ensures a tall rise without burning the muffins.
- If you don’t have all the spices listed, cinnamon and nutmeg are the most essential.
- You can substitute vegetable oil for olive oil if preferred.
- Make sure to cool muffins completely before storing to maintain moisture and freshness.
- Use paper liners for easy removal and cleanup.
- Pressing chocolate chips on top after baking adds extra chocolate flavor and a pretty presentation.
