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Best Bakery-Style Chocolate Chip Pumpkin Muffins Recipe

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Tall, tender muffins with a crackly dome, loaded with chocolate chips and a secret pinch of cardamom that elevates the pumpkin flavor. Easy to make with simple ingredients, these bakery-style muffins are perfect for fall mornings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/3 cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup (180g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 425°F (218°C). Place the oven rack in the middle position. Line a 12-cup muffin tin with paper liners and set aside.
  2. In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon cardamom, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger. Whisk until evenly distributed.
  3. In a medium bowl, whisk together the wet ingredients: 1 cup pumpkin puree, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1/3 cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract. Whisk until smooth and glossy.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until no streaks of flour remain. A few lumps are fine—do not overmix.
  5. Fold in 1 cup of chocolate chips, reserving about 2 tablespoons to sprinkle on top later. Fold gently until evenly distributed.
  6. Let the batter rest for 10 minutes. This allows the flour to hydrate and the leavening agents to start working.
  7. Divide the batter evenly among the 12 muffin cups, filling each cup all the way to the top. Sprinkle the reserved chocolate chips on top.
  8. Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (177°C) and bake for another 15 to 18 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
  9. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.

Notes

For best results, use room-temperature eggs, measure flour correctly (spoon and level), and do not overmix the batter. The two-temperature baking method (425°F then 350°F) creates a tall dome. Muffins taste even better on day two.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, bakery-style muffins, fall muffins, pumpkin chocolate chip muffins

Find it online: https://gleefulfork.com/best-bakery-style-chocolate-chip-pumpkin-muffins-recipe/