Description
Delight in these moist and spiced Pumpkin Chocolate Chip Muffins, perfect for fall or any time you crave a sweet treat with a hint of warmth from cinnamon, nutmeg, and cloves. Made with pumpkin puree, warm spices, and sweet chocolate chips, these muffins bake up fluffy and bakery-style with a soft crumb and a fudgy chocolate finish on top.
Ingredients
Scale
Wet Ingredients
- 1 (15-ounce) can pumpkin puree, NOT pumpkin pie filling
- 1/2 cup white sugar
- 1/2 cup light brown sugar, packed (dark brown is fine too)
- 2 large eggs
- 1/2 cup light olive oil or any vegetable oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 and 3/4 cups all purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 3/4 teaspoon kosher salt (use 1/2 teaspoon if using table salt)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg, freshly grated if possible
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
Chocolate
- 1 cup semisweet chocolate chips
- 1/4 cup semisweet chocolate chips for topping
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners and lightly spray the flat top of the tin with nonstick spray to prevent sticking from any overflow. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, add the entire can of pumpkin puree, 1/2 cup white sugar, and 1/2 cup packed brown sugar. Whisk everything together until fully combined. Add the 2 eggs, 1/2 cup light olive oil, and 1 teaspoon vanilla extract, whisking again until smooth.
- Measure Dry Ingredients: Spoon and level 1 and 3/4 cups all-purpose flour into a bowl. On top of the flour, add 1/2 teaspoon baking powder, 3/4 teaspoon kosher salt, and 1 teaspoon baking soda. Add 1 and 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground cardamom. Stir these dry ingredients together lightly with a spoon to evenly distribute the spices and leavening.
- Mix Dry into Wet Ingredients: Using a rubber spatula, gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to prevent tough muffins; mix only until no dry spots remain and lumps are worked out.
- Fold in Chocolate Chips: Fold in 1 cup of semisweet chocolate chips gently, distributing them evenly throughout the batter.
- Fill Muffin Tins: Using a cookie scoop or spoon, fill each muffin liner evenly with batter, about two scoops per muffin for tall bakery-style results. Press any visible chocolate chips under the batter slightly to prevent burning during baking.
- Bake at High Temperature: Place the muffin tin in the preheated oven and bake at 425°F for 7 minutes. This initial high heat creates a nice rise and crust.
- Reduce Oven Temperature and Continue Baking: Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 9 to 13 minutes. The muffins are done when a toothpick inserted in the center comes out clean with no wet batter, and the tops spring back when gently tapped.
- Cooling and Topping: Remove the muffins from the oven and let them cool in the tin for about 2 minutes, then carefully transfer them to a wire rack to cool completely. While still warm, press additional chocolate chips into the tops of each muffin for extra chocolate flavor and an attractive finish.
- Serve and Enjoy: Let the muffins cool completely for light, fluffy texture, or serve them warm for a fudgier, brownie-like experience. These pair wonderfully with a cold glass of milk.
Notes
- Store muffins in an airtight container at room temperature for 2-3 days, or refrigerate for up to 1 week.
- Freeze completely cooled muffins in airtight containers or ziplock bags for 2-3 months; thaw overnight or warm in the microwave before serving.
- Do not open the oven during the initial high-heat baking phase or muffins may not rise properly and could burn.
- Use fresh spices for best flavor, especially freshly grated nutmeg.
- Spoon and level flour to avoid a dense batter and tough muffins.
