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Best Bakery-Style Pumpkin Chocolate Chip Muffins Recipe

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Tall, tender, and packed with dark chocolate chips, these bakery-style pumpkin chocolate chip muffins have a perfectly domed top and a moist crumb. The secret is a 30-minute batter rest and a high-heat start for that crackly, golden top.

Ingredients

Scale
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 ¾ cups all-purpose flour, spooned and leveled
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg, freshly grated if possible
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon cloves
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (canola or avocado oil also work)
  • 1 teaspoon vanilla extract
  • ¼ cup milk, room temperature (any kind)
  • 1 cup dark chocolate chips (60% cacao recommended)

Instructions

  1. Preheat your oven to 425°F (220°C). Place the rack in the middle position. Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the dry ingredients: 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon cloves. Whisk until evenly distributed, about 30 seconds.
  3. In a separate medium bowl, whisk together the wet ingredients: 1 cup canned pumpkin puree, ¾ cup granulated sugar, ¼ cup packed brown sugar, 2 large eggs (room temperature), ½ cup vegetable oil, 1 teaspoon vanilla extract, and ¼ cup milk (room temperature). Whisk until smooth and glossy.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together gently. Stop as soon as no streaks of flour remain. A few lumps are fine; do not overmix.
  5. Fold in 1 cup of dark chocolate chips with the spatula, using no more than 5 or 6 folds to distribute evenly.
  6. Cover the bowl with plastic wrap or a clean kitchen towel. Let the batter rest at room temperature for 30 minutes. This step is essential for tall, domed tops.
  7. After 30 minutes, use a cookie scoop (about 3 tablespoons) to portion the batter into the lined muffin cups. Fill each cup all the way to the top.
  8. Place the muffin tin in the oven and bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 15 to 18 minutes.
  9. Check for doneness: a toothpick inserted into the center of a muffin should come out clean or with a few moist crumbs. If wet batter appears, bake for 2 more minutes and check again.
  10. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire cooling rack. Do not leave them in the pan longer to avoid soggy bottoms.

Notes

For extra sparkly tops, sprinkle coarse sugar on the batter just before baking. Let muffins cool completely before storing to maintain texture. Flavors improve after the first day.

Nutrition

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

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