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+ servings

The Best Pumpkin Muffins

The best pumpkin muffins are super tall and fluffy, have the perfect dome-shaped top, tons of pumpkin flavor, and are loaded with chocolate chips. This recipe checks all of those boxes. Made with pumpkin puree and pumpkin spices, you will not be able to stop at one.
5 from 1 vote
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 6 jumbo muffins or 12 regular-sized muffins

Ingredients
 

  • 2 ½ cups (313 grams) all purpose flour spooned and leveled
  • 1 cup (200 grams) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup (113 grams) unsalted butter melted and cooled
  • 2 eggs room temperature
  • 1 tablespoon vanilla extract
  • 1 cup (240 mL) whole milk room temperature
  • ½ cup (130 grams) pumpkin puree
  • 1 cup (180 grams) mini chocolate chips*

Instructions

  • In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt and spices. Set aside.
  • In a medium-sized bowl, whisk together the melted and cooled butter, eggs, vanilla extract, milk, and pumpkin puree.
  • Pour the dry ingredients into the wet ingredients and fold together until combined but with a few streaks of flour remaining.
  • Add the mini chocolate chips and fold until the streaks of flour are gone and the chocolate is fully incorporated into the batter. Do not over mix.
  • Cover the bowl with plastic wrap and let the batter rest at room temperature for 30 minutes. 
  • Once the batter has 5 minutes left to rest, preheat your oven to 425F and line a muffin tin with cups leaving every other one empty. This is optional but I highly recommend it - it will give the muffins room to rise. This may require baking the muffins in two batches if you only have one muffin tin.
  • Scoop the batter into the prepared muffin tins, filling them all the way to the top. Be careful not to disrupt the batter too much when scooping, this will cancel out all the work the leaveners did when the batter was resting. Just scoop the batter, then plop in the muffin tin. Sprinkle more chocolate chips or turbinado sugar on top if desired.
  • Bake at 425F for 8 minutes, then, without opening the oven door, reduce the temperature to 350F and continue to bake for another 7-9 minutes for regular sized muffins or 16-19 minutes for jumbo muffins. The muffins are finished when a toothpick inserted into the center of the muffin comes out clean.
  • *If baking the muffins in two batches, make sure you increase the oven temperature back up to 425F for the second batch of muffins.
  • Let the muffins cool in the pan for 20 minutes. These muffins are best when still slightly warm and the chocolate is all melty. Enjoy!
  • Store in an airtight container at room temperature.

Notes

  1. Mini chocolate chips are preferred, however you can use another size of chocolate chips if you can't find mini. Please note the muffins may take a few extra minutes to bake in the oven if using any chocolate chips that are bigger than the mini size.
 
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