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Perfect Pumpkin Chocolate Chip Muffins Recipe

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These Perfect Pumpkin Chocolate Chip Muffins are light, moist, and topped with a crunchy cinnamon sugar crust. They are the result of many trials and deliver a bakery-style dome with tender crumb and melted chocolate chips in every bite.

Ingredients

Scale
  • 2 cups (240 grams) all-purpose flour
  • 3/4 cup (150 grams) granulated sugar
  • 1/2 cup (100 grams) packed brown sugar (light or dark)
  • 1 cup (245 grams) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120 ml) vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup (60 ml) buttermilk, at room temperature
  • 1 cup (175 grams) semi-sweet chocolate chips
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of ground cloves
  • 3 tablespoons granulated sugar (for topping)
  • 1 tablespoon ground cinnamon (for topping)
  • 2 tablespoons unsalted butter, melted (for topping)

Instructions

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves for about 20 seconds.
  3. In a separate medium bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and buttermilk until smooth and glossy.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not over-mix.
  5. Fold in the chocolate chips with 3-4 gentle strokes. Reserve about 2 tablespoons of chips to press onto the tops of the batter after filling.
  6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Press a few reserved chocolate chips onto the top of each muffin.
  7. Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for 13-15 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the muffins cool in the pan for exactly 5 minutes. Meanwhile, melt the 2 tablespoons of butter and mix the 3 tablespoons sugar with 1 tablespoon cinnamon in a small bowl.
  9. Transfer the muffins to a cooling rack. While still warm, brush the tops with melted butter and generously sprinkle with the cinnamon sugar mixture. Let cool completely on the rack before storing.

Notes

Room temperature ingredients are crucial for best texture. Do not over-mix the batter. Use pure pumpkin puree, not pumpkin pie filling. The high initial oven temperature creates a domed top. Let muffins cool slightly before adding the cinnamon sugar topping to ensure it sticks and stays crunchy.

Nutrition

Keywords: pumpkin chocolate chip muffins, pumpkin muffins, fall baking, cinnamon sugar crunch, easy muffin recipe

Find it online: https://jollyfork.com/perfect-pumpkin-chocolate-chip-muffins-recipe/