Description
These pumpkin chocolate chip muffins are soft, fluffy, and full of warm fall spices. They use both oil and butter for a rich, moist crumb, and the chocolate chips are gently coated in flour to keep them evenly distributed. With a bakery-style domed top and a touch of buttermilk, these muffins are just the right balance of tender and indulgent. They’re easy to make in one bowl, freeze beautifully, and are a favorite treat for breakfast or an afternoon snack.
Equipment:
- 12-cup muffin pan
- Muffin liners
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Ice cream scoop or large spoon
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 tbsp pumpkin pie spice (or 2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves)
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed brown sugar
- 1/2 cup (120ml) neutral oil (vegetable, canola, or avocado)
- 1/4 cup (57g) unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup (60ml) buttermilk (or 1/4 cup milk + 1 tsp lemon juice, let sit 5 min)
- 1 tsp vanilla extract
- 1 1/4 cups (210g) semisweet chocolate chips, divided
- 1 tsp flour (to toss with chocolate chips)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice until well combined.
- In the same bowl, add the granulated sugar, brown sugar, oil, melted butter, eggs, pumpkin puree, buttermilk, and vanilla extract. Whisk everything together until smooth.
- In a small bowl, toss 1 cup of the chocolate chips with 1 teaspoon of flour. This helps keep them from sinking.
- Fold the flour-coated chocolate chips into the batter gently using a rubber spatula. Be careful not to overmix.
- Divide the batter evenly among the muffin cups using an ice cream scoop or large spoon, filling each nearly to the top.
- Sprinkle the remaining ¼ cup of chocolate chips on top of the muffins.
- Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
What makes this recipe stand out is the combination of both melted butter and neutral oil. Most recipes use one or the other. The oil keeps the crumb moist and tender, while the butter adds richness and depth. That dual fat base brings a flavor boost without sacrificing softness. A splash of buttermilk adds extra tenderness and helps with the rise.
You can also bump up the spice mix if you love a more fragrant muffin—try doubling the cinnamon for a cozier vibe. These muffins freeze well: just wrap tightly in plastic and store in a freezer-safe bag for up to 2 months. Reheat gently in the microwave or let thaw at room temp.
Nutrition
- Serving Size: 1 Muffin
- Calories: ~278
- Sugar: 20g
- Fat: 14g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
