Pumpkin Chocolate Chip Muffins

Total Time 50 mins
Difficulty: Beginner
Cooking Temp: 350  F
Servings: 12
Calories: 285
Description

These soft and tender pumpkin chocolate chip muffins are filled with warm spices and plenty of melty chocolate chips. They have a moist crumb, tall bakery-style tops, and are perfect for breakfast, snacks, or an afternoon treat.

Ingredients
    Muffin Batter
  • 1 can pumpkin puree (15-ounce)
  • 2/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 2 tablespoons plain Greek yogurt
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1 cup semisweet chocolate chips
    • Topping
  • 1/3 cup mini semisweet chocolate chips
Instructions
    Prepare the Oven and Pan
  1. 1
    Preheat the oven to 400°F. Line a 12 cup muffin pan with paper liners and lightly coat the top surface of the pan with nonstick cooking spray to prevent any overflowing batter from sticking.
    2. Mix the Wet Ingredients
  2. 2
    In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until the mixture is smooth, glossy, and fully combined.
    3. Combine the Dry Ingredients
  3. 3
    In a separate mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice until evenly blended. This helps distribute the leavening agents and spices throughout the batter.
    4. Make the Batter
  4. 4
    Add the dry ingredients to the wet ingredients. Using a rubber spatula, gently fold everything together until no dry streaks of flour remain. The batter will be thick with a few small lumps, which is completely normal. Fold in the chocolate chips until evenly distributed.
    5. Chill the Batter
  5. 5
    Cover the mixing bowl and refrigerate the batter for 15 minutes. Chilling helps hydrate the flour and creates taller, more tender muffins with nicely domed tops.
    6. Fill the Muffin Pan
  6. 6
    Using a large cookie scoop or spoon, divide the batter evenly among the prepared muffin cups, filling each nearly to the top. Sprinkle the mini chocolate chips over each muffin and gently press a few into the batter so they stay in place during baking.
    7. Bake the Muffins
  7. 7
    Place the muffin pan in the preheated oven and bake for 8 minutes at 400°F. Without removing the muffins, reduce the oven temperature to 350°F and continue baking for 10 to 12 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
    8. Cool Before Serving
  8. 8
    Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. They will finish setting as they cool, creating a soft, tender crumb while the chocolate remains deliciously melty.
Note

Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 6 days.

Freeze individually wrapped muffins for up to 3 months. Thaw at room temperature or warm in the microwave for 20 to 30 seconds.

Do not overmix the batter, as this can make the muffins dense instead of light and tender.

Chilling the batter before baking helps produce higher muffin tops and improves the overall texture.

If the tops begin browning too quickly near the end of baking, loosely cover the pan with aluminum foil until the centers are fully baked.

Keywords: fall,
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