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Ultimate Spiced Pumpkin Chocolate Chip Muffins: Easy Fall Recipe

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These Ultimate Spiced Pumpkin Chocolate Chip Muffins are perfectly spiced, incredibly moist, and studded with melty chocolate chips. With a crackly sugar top and tender crumb, they’re the ultimate fall treat that’s easy to make and perfect for meal prep.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • ½ cup (120ml) vegetable oil (canola or avocado)
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup (60ml) buttermilk
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¼ teaspoon allspice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips
  • 2 tablespoons coarse sugar (optional, for topping)

Instructions

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners or grease well.
  2. In a medium bowl, whisk together flour, spice blend (cinnamon, ginger, nutmeg, cloves, allspice), baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract, pumpkin puree, and buttermilk until smooth and glossy.
  4. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula just until combined—do not overmix. A few lumps are fine.
  5. Fold in chocolate chips, reserving about 2 tablespoons for topping.
  6. Divide batter evenly among muffin cups (about ¾ full). Press reserved chocolate chips onto tops and sprinkle with coarse sugar if using.
  7. Bake at 425°F (220°C) for 5 minutes. Without opening the oven, reduce temperature to 350°F (175°C) and bake for 15-18 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  8. Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For the best domed tops, do not skip the initial 5-minute high-heat bake. Use room temperature ingredients to prevent dense muffins. Store in an airtight container at room temperature for up to 4 days, or freeze individually wrapped for up to 3 months. The muffins taste even better the next day as the spices meld.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, fall recipe, spiced muffins, easy muffins, pumpkin chocolate chip

Find it online: https://shimmersnack.com/ultimate-spiced-pumpkin-chocolate-chip-muffins-easy-fall-recipe/