Soft fluffy chocolate chip pumpkin muffins are studded with semisweet chocolate and topped off with a sprinkling of sugar! The infusion of real pumpkin puree makes these muffins nice and moist, and the seasonal spices are perfect for cooler weather.
What is it about pumpkin that makes me want to load it into every possible recipe once Fall rolls around? There’s just something so irresistibly cozy and festive about those giant orange gourds that herald my favorite season each year.
Hi again, everyone, it’s Sam from Sugar Spun Run with another sweet treat for you today. This month, I’m giving in to my pumpkin obsession and diving into some of the best flavors of Fall to bring you a warm, fluffy, seasonally spiced chocolate chip pumpkin muffin recipe. Bookmark this recipe, because I think you’re going to want to keep this one on hand for baking all season long.
One of my favorite recipes of all time is my chocolate chip muffins, so I knew that I couldn’t go wrong by adding pumpkin to them for a Fall twist.
I was right — pumpkin makes these muffins incredibly soft and moist (and if you’ve tried my favorite coffee cake recipe you’ll know that I’m obsessed with soft baked goods!). Make sure you top them off with a sprinkling of sugar before baking. Turbinado sugar is my preference for taste and texture, but if you don’t have that on hand plain granulated sugar will work just as well. The sugar gives them a sweetly shellacked surface that’s nice and crisp against the super soft muffins.
These muffins are soft, springy, and I love them best when they’re served warm out of the oven (I love that melty chocolate!) but they also still taste great when stored in an airtight container and served the next day, though I always recommend warming them up again for a few seconds before serving — that’s just my preference!
- ¾ cup unsalted butter cut into pieces
- 1¼ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¾ teaspoons baking soda
- ¾ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin spice
- ½ teaspoon ground cinnamon
- 2 large eggs lightly beaten (room temperature preferred)
- 1½ teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 Tablespoons milk
- 1 ⅓ cup semisweet chocolate chips, divided.
- coarse sugar for sprinkling, optional
- Preheat oven to 350F and line a 12 count muffin tin with paper liners. Set aside.
- Place your butter pieces in a large, microwave-safe bowl and microwave until melted. Set aside (you want the butter to cool down to room temperature so it's not too hot before you add the eggs -- butter that is too hot could cook your eggs or melt your sugar and ruin your muffins)
- In a large bowl combine flour, sugars, baking powder, baking soda, salt, pumpkin spice, and cinnamon. Whisk until well-combined. Set aside.
- Return to your bowl with the melted butter and ensure that it is not hot to the touch. Add eggs and vanilla, stir well.
- Add pumpkin puree and milk and stir until completely combined.
- Gradually stir your dry ingredients into your wet until completely combined, taking care to not overmix the batter.
- Gently fold in 1 cup of the chocolate chips.
- Evenly divide muffin batter into prepared muffin tins (filling each ¾ full). Sprinkle tops of muffins with remaining ⅓ cup of chocolate chips and then sprinkle tops generously with sugar.
- Bake on 350 for 20-22 minutes (toothpick inserted in center should come out mostly clean with only few crumbs).
- Allow to muffins to cool before enjoying.
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