Pumpkin Chocolate Chip Muffins

These Pumpkin Chocolate Chip Muffins are like a warm, spiced hug in muffin form. Imagine biting into a muffin that’s perfectly spiced with pumpkin pie goodness and dotted with melty chocolate chips—it’s pure bliss. I can’t wait for you to try this recipe! It’s straightforward and with my tips and tricks you’ll get the most perfect looking muffins with the most perfect domes. Once you taste these delightful muffins, you’ll be glad you did. And hey, don’t forget to drop a comment below—I’d love to hear how they turned out for you or any delicious twists you added! In a large mixing bowl, whisk together 2½ cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of pumpkin pie spice, and ½ teaspoon of salt until well combined. In a separate medium bowl, beat together 4 large eggs (you can use 4 large eggs, ½ cup of packed light brown sugar, ½ cup of granulated sugar, 1 cup of unsweetened pumpkin puree, ½ cup of vegetable oil, ½ cup of buttermilk, and 1 teaspoon of vanilla extract until smooth. Tip: Beating the wet ingredients well helps to incorporate air, resulting in lighter, fluffier muffins. Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. It’s important not to overmix; it’s okay if there are a few small lumps. Tip: Overmixing can lead to tough muffins with peaked tops. Stirring until just combined keeps the muffins tender and gives them a better rise. Fold in ¾ cup of mini semisweet chocolate chips until they’re evenly distributed throughout the batter. Cover the bowl with a towel or plastic wrap and let the muffin batter rest for 15 minutes. Tip: Letting the batter rest allows the gluten to relax and the baking powder to activate, which contributes to taller, bakery-style muffin tops. While the batter is resting, preheat your oven to 425ºF (220ºC). Line two 12-cup muffin pans with paper liners, placing liners in every other cup so you’ll fill 6 cups in each pan, leaving space between them. Lightly spray the lined muffin cups with cooking spray. Tip: Spacing out the muffins allows better air circulation, helping them rise higher. Spraying the liners ensures the muffins release easily after baking. Using an ice cream scoop or spoon, fill the lined muffin cups all the way to the top with batter. Sprinkle the remaining ¼ cup of mini chocolate chips over the tops of the muffins. Tip: Filling the cups to the brim gives you those impressive, high-domed muffin tops. Adding extra chocolate chips on top makes the muffins look nicer and adds extra chocolate flavor. Place the muffin pans on the middle rack of your preheated oven. Bake at 425ºF (220ºC) for 7 minutes. Without opening the oven door, reduce the oven temperature to 350ºF (175ºC). Continue baking for an additional 16-20 minutes, or until the muffins are done. To check if the muffins are fully baked, insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs (but no wet batter), the muffins are ready. Tip: The initial high heat causes the batter’s moisture to quickly create steam, which helps the muffins rise rapidly and form a beautiful dome. Remove the muffin pans from the oven and place them on a cooling rack. Allow the muffins to cool in the pan for 15 minutes before removing them. Tip: Letting the muffins cool in the pan helps them set and makes it easier to remove the liners without tearing the muffins.