Pumpkin Chocolate Chip Muffins
Soft, tender muffins made with a full can of pumpkin puree and studded with mini chocolate chips in every bite.
Servings: 12 muffins
Calories: 353kcal
Ingredients
- 2 cups (290g) all-purpose flour
- ¾ cup (150g) granulated sugar
- ¾ cup (160g) brown sugar
- 2 ½ teaspoons pumpkin spice
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 (15 ounce) can of pumpkin puree
- ¼ cup unsalted butter melted and cooled
- ¼ cup canola oil
- 2 large eggs at room temperature
- ½ cup milk
- 1 ½ teaspoons vanilla
- 1 cup mini chocolate chips + extra for sprinkling
Instructions
- Preheat the oven to 425°F. Melt the butter and set aside to cool.
- Line a muffin pan with cupcake wrappers in every other cup.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.
- In a large measuring cup, whisk together the pumpkin puree, cooled melted butter, oil, milk, eggs, and vanilla.
- Add the wet ingredients to the dry ingredients. Mix until just combined - don't overmix.
- Gently fold in the mini chocolate chips.
- Scoop batter into the prepared muffin cups, filling each to the top.
- Sprinkle extra chocolate chips on top of each muffin and press gently so they stick.
- Bake at 425°F for 5 minutes, then lower the temperature to 375°F and bake for an additional 16–18 minutes, or until the edges are golden and the centers are set.
- Remove from the oven and let the muffins cool before serving.
Notes
Every other cup: Bake in every other muffin cup rather than filling all 12 at once - it lets heat fully surround each muffin, giving you consistently tall, domed tops.
Mini chips over regular: Mini chocolate chips distribute more evenly and stay suspended in the batter, so you get chocolate in every bite instead of chips sinking to the bottom.
The temperature drop matters: Starting hot at 425°F for the first 5 minutes, then dropping to 375°F, is what gives these muffins their bakery-style rise - don't skip this step or bake the whole time at one temperature.
Don't overmix: Stop as soon as the flour disappears. A little bit of flour is okay, and it’ll mix in as you fold in the chips.
Nutrition
Calories: 353kcal | Carbohydrates: 60g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 173mg | Potassium: 232mg | Fiber: 2g | Sugar: 28g | Vitamin A: 5697IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 3mg