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Best Bakery-Style Pumpkin Chocolate Chip Muffins

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Fluffy, towering muffins with a golden dome, spiced pumpkin flavor, and melty chocolate chips. These bakery-style treats are moist, fragrant, and perfect for fall brunches.

Ingredients

Scale
  • 2 cups (250g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1 cup (245g) Pumpkin Puree (100% pure, not pie filling)
  • 1 cup (200g) Granulated Sugar
  • 1/2 cup (100g) Brown Sugar, packed
  • 1/2 cup (120ml) Vegetable Oil
  • 2 large Eggs, room temperature
  • 1 tablespoon Pure Vanilla Extract
  • 2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Ground Cloves (optional)
  • 1 cup (170g) Semi-Sweet Chocolate Chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a jumbo muffin pan with liners or grease a regular 12-cup pan.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until no lumps remain.
  3. In a separate medium bowl, whisk pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients. Gently fold together with a spatula until just combined; batter should be thick and lumpy. Do not overmix.
  5. Fold in 1 cup of chocolate chips, reserving a small handful for topping.
  6. Fill muffin liners almost to the top with batter using an ice cream scoop or large spoon.
  7. Sprinkle reserved chocolate chips on top of each muffin.
  8. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean. (Optional: Start at 400°F for 5 minutes, then reduce to 350°F for the remaining time to encourage doming).
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure eggs and oil are at room temperature for best results. Do not overmix the batter to avoid tough muffins. For a bakery-style dome, bake at 400°F for the first 5 minutes, then reduce to 350°F. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, bakery style muffins, fall baking, pumpkin spice, easy muffin recipe, gluten-free option

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