Pumpkin Chocolate Chip Muffins
These bakery-style pumpkin chocolate chip muffins offer a perfect balance of cozy autumn spices and indulgent melted chocolate. Featuring a dense, moist crumb thanks to the unique blend of pumpkin and oils, these treats result in impressive bakery-style domes. They are ideal for breakfast or a comforting afternoon snack, maintaining their freshness and texture for several days.
Ingredients
- 1.5 cups pumpkin puree
- 1 cup vegetable oil
- 0.25 cup unsalted butter, melted and cooled
- 1.5 cups brown sugar
- 0.5 cup granulated sugar
- 3 cups all-purpose flour
- 2 tsp baking soda
- 0.66 cup chocolate chips
- 2 large eggs
- 0.25 cup milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners, skipping every other hole to allow airflow.
- Beat the eggs for two minutes until the mixture turns pale and fluffy.
- Incorporate the vegetable oil, melted butter, milk, and vanilla extract into the egg mixture.
- Add the pumpkin puree to the wet ingredients and mix until smooth.
- Whisk in the brown sugar and granulated sugar until well combined.
- Sift in the flour and baking soda, mixing until just combined and no streaks remain.
- Fold in the chocolate chips gently.
- Divide the batter into the prepared muffin liners.
- Bake for 24 minutes or until a skewer inserted into the center comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Ensure you use pure pumpkin puree and not pre-spiced pie filling. Leaving empty slots in the muffin tin is a professional trick that ensures better heat circulation for a taller dome and more even browning. Store in an airtight container at room temperature for up to 3 days.
Nutrition
Serving: 1gCalories: 380kcalCarbohydrates: 52gProtein: 4gFat: 18gSaturated Fat: 4gCholesterol: 45mgSodium: 320mgFiber: 2gSugar: 28g
Tried this recipe?Let us know how it was!