Pumpkin Chocolate Chip Muffins
Bakery-style Pumpkin Chocolate Chip Muffins with pumpkin seeds that are perfectly moist, spiced, and full of fall flavor.
Ingredients
Dry Ingredients:
- 1 ¾ cups 220 g all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
Wet Ingredients:
- 1 cup (200 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs room temperature
- 1 cup (240 g) pumpkin purée (not pie filling)
- ½ cup (120 ml) neutral oil (avocado oil, grapeseed or coconut oil)
- ¼ cup (60 ml) buttermilk or plain yogurt
- 1 tsp pure vanilla extract
Mix-Ins & Toppings
- 1 cup (175 g) semi-sweet chocolate chips plus extra for topping
- ½ cup raw pumpkin seeds
Instructions
- Preheat oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk flour, baking soda, baking powder, salt, and spices.
- In a large bowl, whisk brown sugar, granulated sugar, and eggs until smooth.
- Whisk in pumpkin purée, oil, buttermilk, and vanilla.
- Gently fold dry ingredients into wet until just combined.
- Fold in chocolate chips.
- Divide batter evenly among muffin cups (they will be full).
- Sprinkle each with extra chocolate chips and a generous spoonful of the toasted pumpkin seeds.
- Bake 20–24 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temp.