These Bakery-Style Pumpkin Chocolate Chip Muffins are the perfect way to start your morning with their soft and perfectly domed tops! Dark chocolate and pumpkin were made to go together, especially in muffin form!
What are Bakery-Style Muffins?
These bakery-style muffins are large and full of flavor! Bakery-style is reminiscent of those large muffins you find in the bakery with the perfectly domed tops! Let's be real, the best part of the muffin is the top!
The best way to get a perfect dome is to start baking your muffins at 425 degrees. Bake for about 5 minutes. Then, without opening the door, reduce the heat to 350 degrees and bake for another 15 minutes! The flash of heat at the beginning helps the leavening agents puff up to create the ultimate muffin top!
Other Muffin Recipes to Enjoy
Chai Crumble Muffins - Soft, crumbly muffins filled with the delicious flavors of a classic chai! These Chai Crumble Muffins will make your morning 100 times better! Even if it’s a Monday!
Copycat Starbucks Cream Cheese Pumpkin Muffins - These Cream Cheese Pumpkin Muffins are a homemade version of a Starbucks classic, with a soft pumpkin muffin filled with a dollop of smooth creamy cream cheese filling! The crunch from the pepita seeds with the smooth creaminess of the cream cheese and then soft pumpkin muffin make a pairing that is full of flavor!
Blueberry Muffin Cookies - Sweet blueberries with a delectable cinnamon crumble to turn these Blueberry Muffin Cookies into the cookie-muffin match up for your dreams! The bigger question is not, ‘how many do you eat,’ it’s, ‘do you eat them for breakfast AND dessert?’
Tips and Tricks
- Let the batter sit for like 10-15 minutes before baking to help the batter rise. This is an optional step but can help get a better rise on your muffins!
- Use a large cookie scoop and fill the cupcake liners all the way to the top!
- Save a few extra chocolate chips for dotting the top! You can even sprinkle some turbinado sugar on the top for extra crunch!
Ingredient List:
- Oil
- Brown Sugar
- Sugar
- Pumpkin Purée
- Eggs
- Vanilla
- Greek Yogurt
- Baking Powder
- Baking Soda
- Cinnamon
- Pumpkin Pie Spice
- Flour
- Dark Chocolate Chips
- Salt
These Pumpkin Chocolate Chip Muffins are soft and velvety with a perfectly domed top and filled with chocolate chips! The melty chips are the perfect pairing with the buttery pumpkin flavor!
Mornings never looked so good!
Cheers!
-Holly Michelle
Bakery-Style Pumpkin Chocolate Chip Muffins
Ingredients
- ½ cup Oil
- ¾ cup Brown Sugar
- ½ cup Sugar
- 1 can Pumpkin Purée
- 2 Eggs
- 1 teaspoon Vanilla
- 2 tablespoons Greek Yogurt
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 2 teaspoons Pumpkin Pie Spice
- 2 cups Flour
- ⅛ teaspoon Salt
- ½ cup Dark Chocolate Chips
Instructions
- Preheat oven to 425 degrees.
- In a bowl, combine oil, eggs, sugar, brown sugar, pumpkin, yogurt, and vanilla extract.½ cup Oil, ¾ cup Brown Sugar, ½ cup Sugar, 1 can Pumpkin Purée, 2 Eggs, 1 teaspoon Vanilla, 2 tablespoons Greek Yogurt
- Stir together.
- Add in baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.1 teaspoon Baking Powder, ½ teaspoon Baking Soda, 1 teaspoon Cinnamon, 2 teaspoons Pumpkin Pie Spice, ⅛ teaspoon Salt
- Whisk everything together, then add in flour.2 cups Flour
- After the flour is almost incorporated, add in chocolate chips.½ cup Dark Chocolate Chips
- Line muffin tin with liners, and use a large cookie scoop to scoop the pumpkin muffin batter into the liner.
- Sprinkle a few more chocolate chips on top
- Bake for about 5 minutes, then reduce the heat to 350 degrees, and bake for the remaining 15 minutes or until a toothpick inserted comes out clean.
- Let cool slightly and enjoy!
Andrea H
You list salt but no measurement under the instructions - how much salt needs to be added?
Holly Michelle
Sorry about that! I updated the recipe for you! It's an 1/8 of a teaspoon of salt! Thanks for bringing that to my attention!
Kristina Luft
What is the measurement for the pumpkin puree. How big is a can? I want to use homemade pumpkin puree.
Holly Michelle
So you would need about 15 ounces of pumpkin! I've never tested this recipe with homemade pumpkin puree, but I bet that will make it extra delicious!