There's a bag of chocolate chips in my pantry that never survives October.
Every fall it disappears into batch after batch of these muffins.
I've lost count of how many I've baked this season.
My wife caught me making a second dozen at 9 p.m. on a Tuesday, and honestly, no regrets.
What hooked me was a small thing: this recipe uses a full cup of pumpkin, so there's no sad half-can going gummy in the fridge.
More pumpkin also means a moister, softer crumb.
The kids grab them straight off the rack before they've fully cooled.
I love that they come together in one bowl with a whisk and a spatula.
No mixer, no fuss, no creaming butter.
The other thing I chase is height. Those tall, domed bakery tops that split a little as they bake.
I'll show you the simple oven trick that gets you there at home.
Warm from the oven, with the chips still melty, they're the kind of thing that makes the whole house smell like fall. Give them a try!
Why You'll Love These Pumpkin Chocolate Chip Muffins
These come together in one bowl. No stand mixer, no creaming, just a whisk and a spatula.
- One bowl, no mixer. Whisk the wet, stir in the dry, fold the chips. Done.
- A whole cup of pumpkin. No leftover puree to babysit, and a seriously moist crumb.
- Tall bakery domes. A quick oven-temp trick gives you those high, crackly tops.
- Warmly spiced. Pumpkin pie spice and vanilla against gooey semisweet chocolate.
- Freezer-friendly. Bake a double batch and stash some for a busy morning.
What's not to love?
Ingredients You'll Need
Everything here is pantry-standard. A can of pumpkin, a bag of chips, and the usual baking staples.
- Pumpkin puree (1 cup). Plain pumpkin, not pumpkin pie filling, which is presweetened and spiced. Libby's is my go-to.
- All-purpose flour (1 ¾ cups). Spoon it into the cup and level it off so you don't pack in too much.
- Granulated sugar (¾ cup) and brown sugar (¼ cup). The brown sugar adds a little molasses depth and keeps the crumb tender.
- Vegetable oil (½ cup). Oil makes these moister than butter would. Any neutral oil works.
- Eggs (2 large). Room temperature blends in more smoothly. Real eggs, no substitutes needed.
- Baking soda (1 teaspoon) and baking powder (½ teaspoon). Both, for a strong, even rise.
- Pumpkin pie spice (2 teaspoons). No blend on hand? Use cinnamon with a pinch each of ginger, nutmeg, and cloves.
- Vanilla extract (1 teaspoon). Rounds out all the warm flavors.
- Salt (½ teaspoon). Makes the chocolate and spice pop.
- Semisweet chocolate chips (1 ½ cups). Keep a handful back to press on top. Semisweet balances the sweet batter best.
How to Make Pumpkin Chocolate Chip Muffins
The whole thing takes about 15 minutes of hands-on work. Here's how it goes, step by step.
Step 1: Heat the Oven and Prep the Pan
Preheat your oven to 425°F.
Line a 12-cup muffin tin with paper liners, or give it a good coat of cooking spray.
Step 2: Whisk the Wet Ingredients
In a large bowl, whisk together the pumpkin puree, both sugars, the oil, eggs, and vanilla until smooth.
Step 3: Add the Dry Ingredients
Add the flour, baking soda, baking powder, pumpkin pie spice, and salt right into the same bowl.
Stir with a spatula until just combined. A few streaks of flour are fine.
Pro tip: Overmixing is the fastest way to a dense, tough muffin. Stop as soon as the flour disappears.
Step 4: Fold in the Chocolate Chips
Fold in about 1 ¼ cups of the chocolate chips.
Keep the last ¼ cup aside for the tops.
Step 5: Fill the Liners High
Divide the batter among the 12 cups, filling each one nearly to the top.
Scatter the reserved chips over each muffin.
Filling them high is how you get those tall domes.
Step 6: Bake Hot, Then Lower
Bake at 425°F for 5 minutes.
Without opening the door, drop the temperature to 350°F and bake another 15 to 18 minutes.
The blast of heat sets a tall dome fast, then the lower heat bakes the centers through.
They're done when a toothpick comes out with just a few moist crumbs.
Step 7: Cool
Let them cool in the pan for 5 minutes, then move them to a wire rack.
Try to wait. Warm ones are hard to resist!
Tips for Tall, Bakery-Style Muffins
A few small habits make a big difference here.
- Don't overmix. Stir just until the flour vanishes. A lumpy batter bakes up lighter.
- Start hot. That first blast at 425°F is what forces the tops up into a dome.
- Fill the liners high. Nearly to the rim. Skimpy cups make flat muffins.
- Room-temp eggs. They blend in smoothly and the batter rises more evenly.
- Reserve chips for the tops. Pressing a few on top gives that glossy bakery look.
Storage and Freezing
These keep well, which is good, because you'll want extras.
- Counter. Store in an airtight container at room temperature for up to 3 days.
- Fridge. They'll last about 5 days chilled, though they taste best at room temp.
- Freezer. Cool completely, then freeze in a zip-top bag for up to 3 months.
- Reheat. Thaw at room temp for an hour, or microwave a frozen muffin for about 30 seconds.
Variations
The base batter takes well to swaps.
- Chips and nuts. Fold in ½ cup chopped pecans or walnuts with the chocolate.
- Streusel top. A quick cinnamon crumb over the batter for a coffee-cake feel.
- Mini muffins. Bake at 350°F for 10 to 12 minutes for two-bite treats.
- Loaf. Pour the batter into a loaf pan and bake at 350°F for 50 to 60 minutes.
Recipe
Bakery-Style Pumpkin Chocolate Chip Muffins
Ingredients
- 1 ¾ cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup pumpkin puree not pumpkin pie filling
- ¾ cup granulated sugar
- ¼ cup brown sugar packed
- ½ cup vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups semisweet chocolate chips reserve ¼ cup for tops
Instructions
- Preheat the oven to 425F. Line a 12-cup muffin tin with paper liners or coat with cooking spray.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Add the flour, baking soda, baking powder, pumpkin pie spice, and salt to the bowl. Stir until just combined, leaving no dry streaks. Do not overmix.
- Fold in 1 ¼ cups of the chocolate chips, reserving ¼ cup for the tops.
- Divide the batter among the 12 muffin cups, filling each nearly to the top. Scatter the reserved chocolate chips over each muffin.
- Bake at 425F for 5 minutes. Without opening the oven, reduce the temperature to 350F and bake another 15 to 18 minutes, until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
- Don't overmix: Stir just until the flour disappears for a lighter crumb.
- Hot start: The 425F blast forces the tall domed tops, then the lower heat bakes the centers through.
- Freezing: Cool completely, then freeze in a zip-top bag up to 3 months. Reheat a frozen muffin in the microwave for about 30 seconds.
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