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Bakery Style Pumpkin Chocolate Muffins

These delicious muffins combine the comforting flavors of pumpkin and chocolate, making them ideal for autumn gatherings or any time you're craving a sweet treat.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 10 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1.5 tsp baking powder
Wet Ingredients
  • 1 cup canned pure pumpkin puree Choose pure pumpkin puree, not pumpkin pie filling.
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil Can substitute with sunflower oil or olive oil.
Add-ins and Toppings
  • 1 cup semisweet chocolate chips Plus extra for topping.
  • Coarse sugar, for topping

Method
 

Preparation
  1. Preheat your oven to 425°F and line a 12-cup muffin tin with paper liners, filling only 10 cups.
Mix Wet Ingredients
  1. In a large bowl, whisk together the pumpkin puree, both sugars, eggs, and vegetable oil until smooth.
Combine Dry Ingredients
  1. In a separate bowl, whisk together the flour, pumpkin pie spice, and baking powder. Fold into the wet ingredients until just combined.
Fill Muffin Cups
  1. Divide the batter among muffin cups, filling each to the top. Top with extra chocolate chips and sprinkle with coarse sugar.
Bake and Cool
  1. Bake at 425°F for 5 minutes. Then, reduce temperature to 375°F and bake for another 16-19 minutes. Cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Store muffins at room temperature for up to three days or freeze for up to two months. Reheat in the stovetop or microwave for a few seconds before serving.