Bakery-Style Pumpkin Chocolate Chip Muffins
Servings 12 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.