Pumpkin Chocolate Chip Muffins

A stack of two bakery style pumpkin muffins on a plate.

5 from 4 votes

These Pumpkin Chocolate Chip Muffins are one of my favorite ways to kick off pumpkin season! They are soft, moist, perfectly spiced, with lots of chocolate chips in each bite, and they look like they came straight from the bakery!

Prep Time20

Cook Time20

Resting Time15

Total Time55

Course: Dessert

Cuisine: American

Keyword: autumn, fall, Pumpkin Chocolate Chip Muffins

Servings: muffins

Calories: 351kcal

Equipment

Large Mixing Bowl

Ingredients

1/2 cup Unsalted Butter (softened)
3/4 cup Granulated Sugar
1/2 cup Brown Sugar
2 large Eggs
1 tsp Vanilla Extract
1 cup Pumpkin Puree (not Pumpkin Pie Filling)
1 3/4 cups All Purpose Flour
1 tsp Ground Cinnamon
1 tsp Pumpkin Pie Spice
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
1 1/2 cups chocolate chips (divided)

Instructions

Mix together the butter, granulated sugar, and brown sugar until light and creamy, about 2-3 minutes. 1/2 cup Unsalted Butter, 3/4 cup Granulated Sugar, 1/2 cup Brown Sugar2 large Eggs
Add in your eggs, one at a time, stirring until combined, then stir in the vanilla extract.
Stir in your pumpkin puree. 1 cup Pumpkin Puree
Add in the flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. Mix them into the wet ingredients until just combined. 1 3/4 cups All Purpose Flour, 1 tsp Ground Cinnamon, 1 tsp Pumpkin Pie Spice, 1 tsp Baking Soda , 1/2 tsp Baking Powder, 1/2 tsp Salt
Fold 1 cup of the chocolate chips into the batter. 1 1/2 cups chocolate chips
Preheat the oven to 425 degrees Fahrenheit. Line two muffin pans with muffin liners in every other spot. While the oven is preheating, let the muffin batter sit aside for 15 minutes.
Scoop muffin batter into every other muffin spot, dividing it evenly between the 12 muffin spots, filling them to the top. Sprinkle extra chocolate chips on top of the muffins.
Bake the muffins for 5 minutes in the preheated oven. Lower the oven temperature to 350 F. Bake for another 13 to 17 minutes, or until a toothpick can be inserted in the center of the muffins and comes out clean, or mostly clean.
Remove the muffins from the oven and let them cool in the pan for 10 minutes. Carefully twist and transfer the muffins to a cooling rack.

Notes

Room Temperature Ingredients - Make sure your eggs are at room temperature to mix the muffin batter easier, and give your pumpkin muffins a better texture.
Don’t overmix the batter – To avoid muffins that are dense, mix the ingredients at each step until they are just combined.
How to get bakery style muffins – I used my friend Beth’s tips for how to get tall muffins, by letting the batter rest for 15 minutes, then only filling every other muffin spot, and filling them to the top (not just 3/4 full). Also by starting with a high temperature to help the muffins rise quickly, then lowering it so they don’t over bake. These will get you tall muffins like pictured.
Mini Muffins: You can also bake these up as mini muffins, in a mini muffin tin, the recipe should make about 36 mini muffins. The mini muffins will bake at the same temperature, but should only need about 10-13 minutes baking time.
Bake in a Loaf Pan: You can also bake the batter up as a loaf of sweet bread. Pour the batter into a greased 9x5 bread pan, and lower the oven temperature to 350 degrees. Bake the loaf for about 50-60 minutes, or until a toothpick comes out with only a few moist crumbs, or totally clean.