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Moist Bakery-Style Pumpkin Chocolate Chip Muffins

pumpkin chocolate chip muffins - featured image
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These moist bakery-style pumpkin chocolate chip muffins combine tender crumb with melty chocolate chips, perfect for cozy fall mornings or snacks. Easy to make with simple pantry staples and adaptable for various dietary needs.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup (240g) pumpkin puree (canned)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) buttermilk (or milk with 1 tablespoon lemon juice)
  • 1/3 cup (80ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semisweet chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, beat the eggs until smooth. Add pumpkin puree, granulated sugar, brown sugar, buttermilk, vegetable oil, and vanilla extract. Whisk until fully blended.
  4. Pour the wet mixture into the dry ingredients. Gently fold with a rubber spatula until just combined; some lumps are okay.
  5. Fold in the semisweet chocolate chips evenly.
  6. Fill each muffin cup about 3/4 full using a spoon or ice cream scoop.
  7. Bake for 20-22 minutes. Check doneness by inserting a toothpick into the center; it should come out with moist crumbs.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Use room temperature eggs and buttermilk for best texture. If batter is too thick, add a splash more buttermilk. Toss chocolate chips in a little flour before folding to prevent sinking. Muffins can be stored in an airtight container at room temperature for 2 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, fall recipe, moist muffins, bakery-style muffins, easy pumpkin recipe, homemade muffins

Find it online: https://sunnysavory.com/moist-bakery-style-pumpkin-chocolate-chip-muffins-easy-homemade-recipe-for-fall/