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pumpkin chocolate chip muffins with domed tops cooling on a wire rack

Pumpkin Chocolate Chip Muffins

Spiced pumpkin muffins with tall, domed tops and melty chocolate chips throughout. Ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Rest Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 tbsp for chocolate chips
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 1 cup canned pumpkin puree
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • ⅓ cup vegetable oil
  • 3 tbsp unsalted butter melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ¼ cups semi-sweet chocolate chips divided

Method
 

  1. Preheat oven to 425°F. Whisk dry ingredients together in one bowl.
  2. Whisk pumpkin, sugars, oil, melted butter, eggs, and vanilla in a separate bowl.
  3. Toss 1 cup chocolate chips in the extra flour. Reserve ¼ cup for topping.
  4. Fold dry ingredients into wet just until combined. Fold in floured chocolate chips.
  5. Divide batter among 12 lined muffin cups, filling nearly to the top. Top with reserved chocolate chips.
  6. Place in oven, immediately reduce temperature to 350°F, and bake 20 minutes total until a toothpick comes out clean.
  7. Cool in the tin 5 minutes, then transfer to a wire rack.

Notes

Storage note: Keeps at room temperature up to 3 days; freezes well for up to 3 months.
Allergen note: Contains dairy, egg, and gluten.
Notes: Don’t open the oven door during the first 15 minutes, it can cause the dome to collapse.