Pumpkin Chocolate Chip Muffins 7 Irresistible Secrets
Bakery-style Pumpkin Chocolate Chip Muffins with tender pumpkin crumb, warm spices, and melty semisweet chips. Easy one-bowl method, tall domes, and pro tips for moist, flavorful results every time.
Equipment
- Standard muffin pan (12-cup) x2 or bake in batches
- Paper muffin liners
- Large Mixing Bowl
- Whisk
- Rubber spatula
- Wire cooling rack
Ingredients
Wet Ingredients
- 4 large eggs room temperature for better rise
- 2 cups granulated sugar
- 15 oz solid-pack pumpkin purée 1 can; pure pumpkin, not pie filling
- 1 1/2 cups canola oil see notes for applesauce swap
Dry Ingredients
- 3 cups all-purpose flour spooned and leveled
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tbsp pumpkin pie spice see notes for DIY blend
- 1 tsp fine salt
Add-Ins
- 2 cups semisweet chocolate chips about 12 oz; reserve a few for tops
Instructions
- Preheat and line: Heat oven to 400°F (200°C). Line two 12-cup muffin pans with paper liners (or bake in batches).
- Whisk wet: In a large bowl, whisk eggs, sugar, pumpkin purée, and oil until smooth and glossy.
- Combine dry: In a separate bowl, whisk flour, baking soda, baking powder, pumpkin pie spice, and salt. Sprinkle over the wet mixture and gently fold just until no dry streaks remain. Do not overmix.
- Add chips: Fold in chocolate chips, reserving a small handful to place on top of filled cups for a bakery finish.
- Fill and bake: Portion batter into liners, filling each 3/4 to almost full. Bake 15–17 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool: Let muffins cool in pan 10 minutes, then transfer to a wire rack to cool completely. Store airtight.
Notes
Applesauce swap: Replace up to half of the oil with unsweetened applesauce for a lighter muffin.
No pumpkin pie spice? Use 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, and 1/4 tsp allspice.
Tall domes tip: Fill liners generously and avoid overmixing for a tender crumb. Hand-place a few chocolate chips on top before baking for a bakery look.
Yield & storage: Makes about 24 muffins. Store airtight at room temperature up to 3 days, refrigerate up to 5 days, or freeze up to 3 months.
No pumpkin pie spice? Use 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, and 1/4 tsp allspice.
Tall domes tip: Fill liners generously and avoid overmixing for a tender crumb. Hand-place a few chocolate chips on top before baking for a bakery look.
Yield & storage: Makes about 24 muffins. Store airtight at room temperature up to 3 days, refrigerate up to 5 days, or freeze up to 3 months.