Pumpkin Chocolate Chip Muffins

Name: Pumpkin Chocolate Chip Muffins
Cook time: 22 min
Yield: 12 servings
Ingredients: 5 ml melted butter or neutral oil for the pan liners, if needed; 250 g all-purpose flour spooned and leveled; 150 g granulated sugar; 50 g light brown sugar packed; 8 g baking powder; 3 g baking soda; 3 g fine salt; 3 g ground cinnamon; 1 g ground ginger; 0.5 g ground nutmeg; 0.5 g ground cloves; 2 piece large eggs room temperature; 425 g pumpkin purée; 120 ml neutral oil; 60 ml milk room temperature; 5 ml vanilla extract; 170 g semisweet chocolate chips

Classic home-style pumpkin chocolate chip muffins with a tender crumb, balanced spice, and just enough chocolate to make them feel like a treat. They work well for breakfast, snack time, or a casual seasonal bake.

By Julienne

Cook time: 22 minutes

Servings: 12

Ingredients

5 ml melted butter or neutral oil for the pan liners, if needed
250 g all-purpose flour spooned and leveled
150 g granulated sugar
50 g light brown sugar packed
8 g baking powder
3 g baking soda
3 g fine salt
3 g ground cinnamon
1 g ground ginger
0.5 g ground nutmeg
0.5 g ground cloves
2 piece large eggs room temperature
425 g pumpkin purée
120 ml neutral oil
60 ml milk room temperature
5 ml vanilla extract
170 g semisweet chocolate chips

Instructions

Heat the oven to 175°C. Line a 12-cup muffin pan with paper liners; if your liners seem dry or fragile, lightly brush them with a little of the optional melted butter or oil. Oven fully preheated and muffin pan lined.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined. Dry mixture looks uniform with no visible spice pockets.
In a medium bowl, whisk the eggs, pumpkin purée, oil, milk, and vanilla until smooth and glossy. Wet mixture is fully emulsified and evenly orange.
Add the wet mixture to the dry ingredients and fold gently with a spatula just until no dry flour streaks remain. Fold in the chocolate chips; do not overmix. Batter is thick, evenly mixed, and chocolate chips are distributed.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. All cups are filled at a similar level with no major batter imbalance.
Bake for 20 to 22 minutes, rotating the pan once halfway through if your oven bakes unevenly. The muffins are done when the tops spring back lightly, a tester inserted in the center comes out clean or with a few moist crumbs, and the domes are set. Muffin tops are domed, lightly browned, and a tester comes out mostly clean.
Cool the muffins in the pan for 5 minutes, then transfer to a rack to cool further before serving. Muffins release cleanly and cool without becoming soggy.