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Best Bakery-Style Chocolate Chip Pumpkin Muffins Recipe

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These bakery-style chocolate chip pumpkin muffins have perfectly domed tops, tender interiors, and melted chocolate in every bite. Made with simple ingredients and a clever high-heat trick, they’re quick, easy, and perfect for fall mornings.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 can (15 ounces) pumpkin purée (100% pumpkin, not pie filling)
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) vegetable oil (canola or avocado oil also work)
  • 2 teaspoons pure vanilla extract
  • 1/4 cup (60ml) whole milk (or 2%, oat milk, or almond milk for dairy-free)
  • 1 cup (175g) semi-sweet chocolate chips (plus 2 tablespoons for topping)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon cloves until evenly distributed. Make a well in the center.
  3. In a medium bowl, whisk together the pumpkin purée, 2 room-temperature eggs, 1/2 cup vegetable oil, 2 teaspoons vanilla extract, and 1/4 cup milk until smooth and fully combined.
  4. Pour the wet ingredients into the well of the dry ingredients. Use a rubber spatula to fold together gently, mixing only until no dry flour remains (about 10 to 12 folds). A few lumps are fine—do not overmix.
  5. Fold in 1 cup of chocolate chips, reserving about 2 tablespoons for topping. Fold just until evenly distributed. For best results, toss the chips in 1 tablespoon of flour first to prevent sinking.
  6. Divide the batter evenly among the 12 muffin cups, filling each almost to the top (about 3/4 full). Sprinkle the reserved chocolate chips on top.
  7. Bake at 425°F (220°C) for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for 15 to 18 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For best results, use room temperature eggs and milk. Toss chocolate chips in a tablespoon of flour to prevent sinking. The initial 425°F bake for 5 minutes is key for domed tops. Do not overmix the batter. Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months. Reheat in a 350°F oven for 5-7 minutes for best texture.

Nutrition

Keywords: pumpkin muffins, chocolate chip pumpkin muffins, bakery-style muffins, fall muffins, easy pumpkin muffins, pumpkin chocolate chip muffins

Find it online: https://spoonluma.com/best-bakery-style-chocolate-chip-pumpkin-muffins-recipe/