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Soft, moist pumpkin muffins with melty chocolate chips and warm fall spices, featuring bakery-style domed tops and a tender crumb.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 ¾ cups (350g) granulated sugar
  • 3 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 3 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 1 15 oz can (425g) 100% pure pumpkin puree
  • 2 large eggs
  • ¾ cup (149g) vegetable oil
  • ½ cup (113g) milk
  • 2 cups (340g) semi-sweet chocolate chips, divided; recommended mini size

Instructions

  1. Bring eggs to room temperature before starting.
  2. Whisk together dry ingredients (flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger) in a bowl and set aside.
  3. In a larger bowl, whisk together pumpkin puree, vegetable oil, eggs, and milk until smooth (about 30 seconds on low or by hand).
  4. Gradually add the dry mixture to the wet mixture, mixing gently until just combined; stir in 1½ cups chocolate chips and reserve ½ cup for topping.
  5. Cover the bowl with a towel and let the batter rest 15 minutes while preheating the oven to 425ºF (218ºC).
  6. Line a 12-cup muffin pan with 6 liners, placing them in every other cup.
  7. Fill each liner all the way to the top with batter (about 6–8 large spoonfuls); smooth any bumps with a butter knife.
  8. Press the reserved ½ cup chocolate chips onto the tops of each muffin and sprinkle sanding sugar if desired.
  9. Bake at 425ºF for 7 minutes, then without opening the oven lower the temperature to 350ºF (177ºC) and bake 17–20 minutes more, or until a toothpick inserted in the center comes out clean.
  10. Let the muffins cool in the pan briefly, then transfer them to a rack to cool completely.
  11. Repeat baking with the remaining batter, starting each batch at 425ºF for the first 7 minutes before lowering to 350ºF.

Notes

Use room temperature eggs for better rise and mixing., Mix batter just until combined to keep muffins tender., Resting the batter for 15 minutes helps achieve bakery-style domes and better texture., Fill liners all the way to the top and bake in every other cup for ideal muffin tops., Starting baking at high heat (425ºF) then lowering it ensures tall, domed muffins., Use mini chocolate chips for better distribution; save some to top muffins before baking., For a sugary crunch, sprinkle sanding sugar atop muffins before baking., Store muffins in an airtight container lined with paper towels to keep tops crisp for 2 to 4 days., Freeze individually wrapped muffins for up to 3 months; thaw at room temperature or warm briefly before eating., Gluten-free flour blends and non-dairy milk substitutions work well without affecting texture., Reduce sugar carefully as it affects texture and browning; changes may vary., Prepare batter ahead and chill overnight before baking.

Nutrition

Find it online: https://margorecipes.com/pumpkin-chocolate-chip-muffins/