Delicious Chocolate Chip Pumpkin Muffins Recipe
A super delicious one-bowl recipe, these Chocolate Chip Pumpkin Muffins come together quickly! They have a light, tender crumb that's loaded with warm spices, vanilla and brown sugar for the perfect taste and texture. The batter is mixed with a modest amount of chocolate chips and then topped with a more generous amount (so the chocolate doesn't overpower the pumpkin). These beauties are perfectly balanced and taste even better the second day. Also try these Pumpkin Streusel Muffins!
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Servings: 16
Ingredients
For the Muffin
- 12 tablespoons (170 g) unsalted butter (room temperature)
- 1 cup (220 g) light brown sugar (packed)
- ½ cup (100 g) granulated sugar
- 1 tablespoon (13 g) real vanilla extract
- 1 tablespoon (6 g) cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon cloves
- 3 large eggs (room temperature)
- 1 cup (244 g) pure pumpkin puree (not pie filling; 100% pumpkin)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 3/4 cups (371 g) all-purpose flour (how to measure flour)
- 1/2 cup (112 g) water (room temperature)
- 1 cup (170 g) dark chocolate chips
To Garnish
- 1 cup (170 g) dark chocolate chips (mini or regular)
Instructions
- Place the butter, light brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, ginger and cloves in the bowl of an electric stand mixer fitted with the paddle attachment and mix on medium until creamy and lightened in color, about 4-5 minutes. Scrape sides and bottom of the bowl to make sure everything is well blended.
- With the mixer on low add the eggs, one at a time, mixing each completely before adding in the next. Add in the pumpkin and mix for 1 minute more. Periodically scrape down the sides and bottom of the bowl to make sure everything is well blended. It might look a little grainy after adding the pumpkin, that's fine (see note in step-by-step photos). Add in the baking powder, baking soda and sea salt and mix for 10 seconds more.
- Add the flour in two batches, alternating with the water, mixing on low and stopping when just combined. Fold in the 1 cup (170 g) chocolate chips. Let the muffin batter sit while the oven pre-heats and you prepare the muffin tin.
- Preheat the oven to 425℉ (220℃) and line every other muffin well with a paper liners. Fill each muffin liner almost to the top with muffin batter (about 3/4s full) and sprinkle the top of the muffins with 1 tbsp (11 g) chocolate chips.
- Bake for 5 minutes in the center of the oven and then reduce the temperature to 350℉ (177℃) and continue baking for 15-16 more minutes and the tops are puffed up; some might have cracks (that's perfect, I love that!). For best results, bake one muffin pan at a time. Let cool in the muffin tin for about 10ish minutes, then use a butter knife to help get them out to finish cooling on a wire rack.
Notes
Mixer vs Your Arms
I mention a mixer in the instruction, however, this is definitely a recipe that can easily be made with an electric hand mixer, stand mixer or a large bowl and spatula. Make sure you really cream your butter and sugar so that you get that awesome muffin texture.Pumpkin Spice
If you have store-bought pumpkin spice (also called pumpkin pie spice), you can replace all of the spices listed with 2 teaspoons pumpkin spice in the pumpkin muffins.Pumpkin Puree
Use 100% pure pumpkin and not pumpkin pie filling. My absolute favorite is Libby's as it lends the perfect taste and texture to baked goods. If you don’t have access to Libby's, just know that canned pumpkin brands vary in consistency. If the brand you use is especially watery, consider draining the pumpkin on several layers of paper towels (or a clean kitchen cloth) prior to adding it to the cake batter. I have not made this recipe with homemade pumpkin puree. If using, make sure you drain it really well as it tends have more moisture.Why Pre-Heat the Oven after You Mix the Batter?
I love letting muffin batter (and cake batter) sit for a short time. This very small rest window will let the gluten relax and starches swell a bit, resulting in a lighter, fluffier texture. Since you’re pre-heating the oven and prepping your pan, you won’t even really notice the time (it will go by fast, I promise!).Storing Your Pumpkin Muffins
You can store the pumpkin muffins in an airtight container at room temperature for several days. If it’s especially warm and/or humid out, consider storing in the fridge until serving. Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo