Pumpkin Chocolate Chip Muffins

close up of a chocolate chip pumpkin muffin still in its liner on a cooling rack.

5 from 1 vote

These Pumpkin Chocolate Chip Muffins have cured me entirely of my slight aversion to the chocolate + fall spice combo. I'm a believer now. The chocolate plus the entire can of pumpkin makes this recipe super fudgy. I've got all the tips to make them ridiculously tall and fluffy, like they came straight from a bakery! These pumpkin muffins come together in one bowl, no mixer, no stress. (You can't be stressed when you're eating chocolate. SCIENCE.)

Prep Time10

Cook Time16

Total Time26

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 336kcal

Author: The Food Charlatan

Ingredients

1 (15-ounce) can pumpkin puree NOT pumpkin pie filling
1/2 cup white sugar
1/2 cup light brown sugar packed (dark brown is fine too)
2 large eggs large
1/2 cup light olive oil or any vegetable oil
1 teaspoon vanilla
1 and 3/4 cups all purpose flour spooned and leveled
1/2 teaspoon baking powder
3/4 teaspoon kosher salt use 1/2 teaspoon if you are using table salt
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg freshly grated, if you can
1/4 teaspoon cloves
1/4 teaspoon cardamom
1 cup semisweet chocolate chips
1/4 cup semisweet chocolate chips for pressing into the top of the muffin

Instructions

Preheat the oven to 425. Prepare a muffin tin with 12 paper liners. Use nonstick spray to spray the top (flat part) of the muffin tin, that way your muffins won't stick if you have overflow. Set aside.
Add the wet ingredients: In a large bowl, add the entire 15 ounce can of pumpkin puree. Add 1/2 cup granulated sugar and 1/2 cup packed brown sugar. Use a whisk to combine thoroughly.
Add 2 large eggs, 1/2 cup light olive oil, and 1 teaspoon vanilla. Whisk to combine.
Add the dry ingredients: Spoon and level your flour. (Use a spoon to add the flour to the measuring cup, then level it off with a knife.) Add 1 and 3/4 cup flour to the wet ingredients, but don't stir.
Add 1/2 teaspoon baking powder, 3/4 teaspoon kosher salt, and 1 teaspoon baking soda right on top of the flour.
To the flour, add 1 and 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg (freshly grated, if you can), 1/4 teaspoon cloves, and 1/4 teaspoon cardamom together in a large bowl. Use a small spoon to stir the spices and salt and powders into each other a bit.
Switch to a rubber spatula instead of a whisk. Combine the dry ingredients into the wet ingredients. Don't overmix! You don't want to overwork the flour or you will get tough muffins. Just mix until completely combined, work out any lumps.
Fold in 1 cup chocolate chips with a spatula.
Use a cookie scoop or a spoon to fill each muffin liner with batter. Divide evenly between the 12 muffin tins. I like to add the batter in two scoops, so that the top scoop sits on top of the lower batter a little bit. This makes for really tall, bakery style muffins. See photos.
Take a second to poke any visible chocolate chips under the batter, so they don't scorch in the oven.
Bake the muffins in the oven that is set to 425 degrees F. Bake for only 7 minutes.
Then, WITHOUT opening the oven, reduce the temperature to 350. Make sure you don't skip this step! You muffins will burn if you don't.
Continue baking at 350 for another 9-13 minutes.
You will know the muffins are done when a toothpick inserted in the center comes out with no wet batter on it. When you gently tap the top of a muffin with your finger, the top should spring back instantly.
Remove from the oven and let cool for about 2 minutes.
Carefully remove the muffins from the muffin tin, and set them on a wire rack to cool. Don't burn your fingers!!
Carefully press more chocolate chips into the top of each muffin.
Let cool completely for the fluffiest texture. But they are also soooo good when they are warm! Grab a glass of milk, they will just be a little more fudgy/brownie like.

Notes

Storing and reheating pumpkin muffins

You can keep these muffins in an airtight leftover container or ziplock on the counter for 2-3 days; after that, you can store them in the fridge, where they'll last for up to a week. But you're better off freezing any muffins you won't eat right away; they'll stay fresher, and you can warm one up anytime the craving strikes.

Can I freeze pumpkin chocolate chip muffins?

Yes you can! Make sure that the muffins are completely cooled before you seal them in a leftover container or ziplock bag, or the steam from their heat will create condensation. Muffins freeze very well, so they're ideal for making ahead. They'll last in the freezer for 2-3 months, so make them ahead and pull them out anytime for after school snacks. You can let them defrost on the counter overnight or hit them in a microwave for 30 seconds or so, depending on how many you heat at one time.

Nutrition