Pumpkin Chocolate Chunk Muffins
These Pumpkin Chocolate Chunk Muffins are soft, moist, perfectly spiced, and loaded with melty pockets of chocolate in every bite. The bakery-style domed tops make them look like they came straight from your favorite coffee shop, while the simple ingredients make them perfect for cozy fall mornings, afternoon snacks, or dessert!
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 1½ cups pure pumpkin (not pumpkin pie filling)
- ½ cup melted coconut oil OR vegetable oil
- 1 cup chocolate chunks
Instructions
- Preheat oven to 425°F. Line 16 muffin tins with paper liners or grease well with non-stick cooking spray. Set aside.
- In a medium bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
- In a large bowl, whisk together the eggs, vanilla, pumpkin, and oil.
- Stir the flour mixture into the wet ingredients until just combined, being careful not to overmix. Gently fold in chocolate chunks. Spoon mixture into prepared muffin pan, filling each cup ¾ of the way full.
- Bake for 5 minutes at 425°F, then, without opening oven door, lower temperature to 375°F and bake for about 18-20 minutes, or until toothpick inserted into center of muffin comes out clean. Baking at 425°F first helps to achieve that high, bakery style muffin. Remove from oven and let cool for 10 minutes.
Video
Notes
- Muffins will keep in an airtight container at room temperature for up to 5 days.
- See my tips and tricks for making these muffins above the recipe box.
- Adapted from my pumpkin blueberry muffins.