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Bakery-Style Pumpkin Chocolate-Chip Muffins

Print Recipe
Prep Time 16 minutes
Cook Time 24 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 large eggs room temperature
  • 1 cup 213 g packed light brown sugar
  • 1 can 15 oz / approximately 425 g pure pumpkin purée
  • 3 Tbsp 42 ml regular molasses
  • 2 tsp 10 ml vanilla extract
  • ¾ cup 170 ml canola, vegetable, mild olive, or melted coconut oil
  • ¾ cup 170 ml whole milk, room temperature
  • 3 cups 360 g all-purpose flour
  • 1½ Tbsp 21 g baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp salt
  • ½ cup 57 g lightly toasted, roughly chopped pecans, plus optional extra
  • 5 oz 142 g chopped semi-sweet chocolate
  • 5 oz 142 g semi-sweet chocolate chips
  • Optional extra chocolate or pecans for decorating

Method
 

  1. Heat the oven to 400°F (204°C) and line a standard 12-cup muffin pan with paper liners.
  2. Whisk the eggs, brown sugar, pumpkin purée, molasses, vanilla, oil, and milk in a large bowl.
  3. Whisk the flour, baking powder, pumpkin pie spice, cinnamon, ginger, and salt in a separate bowl.
  4. Fold the dry ingredients into the wet ingredients just until combined.
  5. Fold in the pecans, chopped chocolate, and chocolate chips without overmixing.
  6. Fill each liner completely to the top and add optional toppings.
  7. Bake for 22–24 minutes, until a wooden pick comes out clean or with melted chocolate but no wet batter.
  8. Cool in the pan for 15 minutes, then transfer to a wire rack.