Tall, domed, bakery-style pumpkin chocolate chip muffins with melty chips in every single bite. They stay soft and moist for days, because oil does the work butter can't. The chips never sink. And those proud, crackly tops? That's a hot-oven trick I'll walk you through. Two bowls, one spoon, no mixer.
Okay, full disclosure. I made these on a regular Tuesday, not even a fall one, and now I want to put chocolate in every pumpkin thing I make. Pumpkin bread. Pumpkin pancakes. They are all gonna have chocolate this year.
That's how good these are. Soft, tender, deeply spiced, with chocolate chips suspended all the way through instead of pooled in a layer at the bottom. The tops dome up tall and crackly, like the ones in the bakery case that cost four dollars each.
And here's the part I love. The batter comes together in two bowls with a spoon. No mixer. No creaming butter. Pumpkin and oil carry the whole thing, and they carry it well. You stir the wet into the dry, fold in your chips, and you're done.
How to Get Tall, Bakery-Style Domes
This is my favorite trick for muffins. Once you know it, you'll want to use it on every muffin you bake.
Start the oven hot for the first five minutes. I recommend 425°F. Then, without opening the oven door, lower the heat to 350°F to finish.
The high heat in the beginning gives you lift and sets it before the inside has a chance to settle flat. You lower the heat, so the insides cook through before the top overcooks.
Two other things help the dome happen. Fill the cups nearly full. You need enough batter to build a crown. And keep the oven door shut during the cook.
Why Oil Instead of Butter
Butter tastes wonderful on day one. Then day two arrives, and the muffin is dry and a little stiff. Oil doesn't do that.
Use any neutral-flavor oil. (i.e., not your extra-virgin olive oil, which has a lot of flavor.) Pumpkin is already rich and tender on its own, so you won't miss the butter flavor one bit.
This is also the real answer to the question everyone asks: what's the secret to a moist muffin? It's oil, the right amount of pumpkin, and not overbaking.
How Much Pumpkin (I Tested This)
Make sure you measure the pumpkin before dumping the can in. Use one cup.
I tried more, thinking it would give more flavor and make the muffins really moist. It actually made the muffin dense and a little gummy in the center.
Make sure you use pure pumpkin puree and not pumpkin pie filling. The filling is already sweetened and spiced. Grab the can that says "pure pumpkin".
The Trick for Batter That's Too Thick
My batter needed two tablespoons of milk. Yours might not. Let me explain.
Pumpkin puree isn't the same from can to can. Some brands run thick and dry, some are looser. If your puree is wetter, you may not need it at all.
So read your batter, not just the recipe. You want it thick but easily scoopable. If it feels stiff like cookie dough, add the milk a tablespoon at a time until the batter loosens a bit. Just be careful not to over-stir.
Keep the Chocolate Chips From Sinking
Sometimes, chocolate chips can sink. Tossing them in a tablespoon of flour before you add them to the batter gives the chips something to grip the batter.
Save a small handful of chips to press into the tops right before they go in the oven. Purely for looks. But those melty chips peeking out of a domed top? Worth it.
Step-by-Step
Make Them Mini
If you want mini chocolate chip pumpkin muffins, you can use the same batter. I recommend switching to mini-chocolate chips.
Skip the hot start. The blast of heat can actually dry them out.
Instead, bake for 12 to 14 minutes at 350°F. They are done when a toothpick comes out with a few moist crumbs.
Storage and Freezing
You can keep these muffins at room temperature in an airtight container for up to three days. Set a paper towel under them and over them. This catches any condensation that can make the tops sticky.
Like bread, you don't want to refrigerate muffins because it will dry them out.
I typically freeze any that I know won't be eaten in the first three days. Let them cool, and then freeze solid in a single layer. Transfer to a zip-top bag. They will keep about three months.
I typically pull them out of the freezer about an hour before I want one. Heating in the microwave for about 20 seconds gets them warm and melty.
What to Bake Next
If you like these, don't miss my pumpkin maple muffins and sour cream pumpkin bread. For even more pumpkin, the pumpkin bars with cream cheese frosting never miss. What more muffins? Try my buttermilk blueberry muffins. Everything you just learned carries right over.
Pumpkin Chocolate Chip Muffins
Ingredients
- 1¾ cups all-purpose flour plus 1 tablespoon for tossing with the chocolate chips
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup pumpkin puree not pie filling
- ½ cup avocado oil or other neutral oil
- 2 tablespoons milk
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 cup chocolate chips plus a handful for topping
Instructions
- Preheat the oven to 425°F. Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
- In another bowl, whisk the pumpkin, oil, milk, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry. Stir just until no flour streaks remain. Do not overmix.
- Toss the chocolate chips with a tablespoon of flour, then fold them into the batter.
- Divide the batter among the cups, filling each nearly full. Press a few reserved chips into the tops.
- Bake at 425°F for 5 minutes, then, without opening the oven, reduce the heat to 350°F and bake 14 to 17 minutes more, until a toothpick comes out with only a few moist crumbs.
- Cool in the pan 5 minutes, then transfer to a rack to cool completely.
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