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Pumpkin Chocolate Chip Muffins

Pumpkin chocolate chip muffins with tall golden domes, fluffy spiced crumb, and melty chocolate chips. One-bowl mixing makes them quick to bake with an easy two-stage oven temperature for bakery-style rise.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
Wet ingredients
  • 1 cup pumpkin puree
  • 0.5 cup vegetable oil
  • 0.75 cup packed light brown sugar
  • 0.25 cup granulated sugar
  • 2 large eggs
  • 0.25 cup milk
  • 1 tsp vanilla extract
Chocolate chips
  • 1 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425 F (220 C) and line a 12-cup muffin tin with paper liners.
  2. Whisk the flour, baking soda, baking powder, salt, pumpkin pie spice, and ground cinnamon together until evenly combined.
Mix the batter
  1. In a large bowl, whisk the pumpkin puree, vegetable oil, packed light brown sugar, granulated sugar, eggs, milk, and vanilla extract until smooth.
  2. Fold the dry ingredients into the wet ingredients until just combined, then fold in 1 cup of semi-sweet chocolate chips.
Fill and bake
  1. Divide the batter among the liners, filling them almost to the top, and sprinkle with the remaining semi-sweet chocolate chips.
  2. Bake at 425 F (220 C) for 5 minutes to kick-start the rise, then lower the oven to 350 F (175 C) and bake 15 to 17 minutes more until a toothpick comes out clean.
Cool
  1. Cool the muffins in the pan for 5 minutes, then move them to a wire rack to cool further.

Notes

Pro tip: fold just until no dry streaks remain to keep the crumb tender and fluffy. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze up to 2 months. Reheat straight from thawed in a 325 F (165 C) oven for 5 to 8 minutes for a fresh-baked feel. For a dietary swap, use a plant-based milk and replace eggs with a 1:1 egg replacer (as directed) if needed for dairy-free/egg-free handling.