Pumpkin Chocolate Chip Muffins
There’s something so comforting about baking pumpkin muffins when the weather starts to cool down. These muffins are soft, spiced, and loaded with melty chocolate chips in every bite. They’ll fill your kitchen with the best fall aroma and make you want to brew a fresh pot of coffee right away.
Ingredients
- 12 tablespoons unsalted butter
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon pumpkin spice
- 3 large eggs
- 1 cup pumpkin puree
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 ¾ cups all-purpose flour
- 1 cup dark chocolate chips plus extra for topping
- ½ cup milk
Instructions
- Melt the butter in a small saucepan over medium heat, whisking constantly. Continue cooking until it turns golden brown and gives off a nutty aroma, about 4 to 5 minutes. Pour into a heat-safe bowl and cool completely.
- Preheat the oven to 425°F. Line a standard 12-cup muffin pan with paper liners or lightly coat with nonstick spray.
- In a large mixing bowl, whisk together the cooled butter and brown sugar until smooth and combined.
- Add the eggs one at a time, whisking after each. Stir in the vanilla, pumpkin puree, milk, cinnamon, and pumpkin spice until fully combined.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these separately ensures the leavening is evenly distributed.
- Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until combined - overmixing can make muffins tough.
- Fold in the dark chocolate chips, reserving a handful for topping. Let the batter rest for 15 minutes on the counter. This rest period helps the muffins rise higher.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the reserved chocolate chips on top for a bakery-style finish.
- Place the pan in the oven and bake at 425°F for 5 minutes. Then, reduce the oven temperature to 350°F (without opening the oven) and bake for 17 to 20 more minutes. The muffins are done when a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack. Enjoy!
Notes
Rest The Batter: Allowing the batter to sit for 15 minutes before baking gives the flour time to hydrate, which helps create tall, domed muffin tops with a bakery-style look.
Use Room Temperature Eggs: Cold eggs can cause the butter to seize up when mixed in. Letting them come to room temperature ensures the batter stays smooth and combines evenly.
Check Muffins Early: Oven temperatures can vary, so start checking at the 17-minute mark. A toothpick inserted into the center should come out mostly clean with just a few moist crumbs.
Avoid Overmixing: Stir the dry and wet ingredients together gently until just combined. Overmixing can make the muffins dense and chewy instead of light and fluffy.
Sprinkle Extra Chocolate Chips On Top: Adding a few chips before baking makes the muffins look more inviting and guarantees extra chocolate flavor in each bite.
Cool Before Storing: Let muffins cool fully on a wire rack before sealing them in a container. This prevents steam from making the tops sticky or soggy.