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Bakery-Style Pumpkin Chocolate Chip Muffins

Close-up of pumpkin chocolate chip muffins on a wire rack, showcasing the texture and chocolate chips.
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Enjoy these moist, bakery-style pumpkin chocolate chip muffins with tall domes. Perfect for a fall snack, these easy muffins are a joy to make and share.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1/2 cup milk
  • 1 cup chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a separate bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until well combined.
  4. Stir in the pumpkin puree and milk until smooth.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  6. Gently fold in the chocolate chips.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra-tall domes, fill the muffin cups a little fuller and bake at a slightly higher temperature for the first 5 minutes, then reduce the temperature.
  • You can substitute whole wheat flour for half of the all-purpose flour for a healthier option.
  • These muffins freeze well. Store them in an airtight container or freezer bag for up to 3 months.

Nutrition

Find it online: https://www.purecookingjoy.com/pumpkin-chocolate-chip-muffins/

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