Go Back
- 1 cup canned pumpkin puree - 1/2 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract These ingredients form the base of your muffins. Canned pumpkin puree gives moisture and flavor. Using both brown and granulated sugar adds depth and sweetness. Eggs bind the mixture, while vanilla extract enhances the taste. - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt These dry ingredients create the structure of your muffins. All-purpose flour provides the right texture. Baking powder and baking soda help the muffins rise. Cinnamon and nutmeg add warm, cozy flavors, while salt balances the sweetness. - 1 cup semi-sweet chocolate chips - 1/2 cup pecans or walnuts, chopped (optional) Chocolate chips bring rich sweetness to each bite. Nuts add crunch and a nutty flavor. You can choose to include both or stick with just chocolate for a simpler muffin. 1. Preheat your oven to 350°F (175°C). This helps the muffins bake evenly. 2. Line a 12-cup muffin tin with paper liners. You can also use non-stick spray. This prevents sticking and makes cleanup easy. 1. In a large bowl, whisk together the canned pumpkin puree, vegetable oil, brown sugar, and granulated sugar. Mix until smooth. 2. Add the eggs, one at a time, mixing well after each one. Then stir in the vanilla extract. This adds flavor and richness to the muffins. 1. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. This ensures even mixing. 2. Gradually add the dry mix to the wet ingredients. Stir gently until just combined. Don’t overmix; this keeps the muffins light and fluffy. 3. Fold in the semi-sweet chocolate chips and nuts if you are using them. This gives a nice crunch and sweet flavor. 1. Divide the batter evenly among the 12 muffin cups. Fill each about 2/3 full. This allows room for rising. 2. Bake in the preheated oven for 18-20 minutes. Check for doneness with a toothpick. It should come out clean when the muffins are ready. Enjoy the process and the wonderful smell that fills your kitchen! To get that perfect bakery-style muffin, focus on mixing. Always mix your wet ingredients until smooth. Then, add the dry ingredients slowly. Stir gently and stop when just combined. This helps keep the muffins light and fluffy. Overmixing can make them dense. Also, check the temperature of your ingredients. Use room-temperature eggs and pumpkin puree. This helps the batter mix better and rise nicely in the oven. Make your muffins look special with a touch of powdered sugar. Just dust it on top before serving. You can also serve them on rustic wooden boards. This gives a cozy, homey feel. If you want a bit more flair, drizzle some melted chocolate over the top. To keep your muffins fresh, store them in an airtight container. This keeps them soft for a few days. If you want to enjoy them later, freeze them. Just wrap each muffin in plastic wrap, then place them in a freezer bag. When you're ready to eat, reheat them in the microwave for a few seconds. This brings back the warm, soft texture. Enjoy your delicious muffins fresh out of the oven! {{image_2}} You can easily switch up the flavors in these muffins. Instead of just cinnamon, try ginger or allspice. These spices add warmth and depth. For a fruity twist, add cranberries or chopped apples. The tartness of cranberries pairs well with pumpkin, making each bite exciting. If you need a gluten-free option, use a 1-to-1 gluten-free flour blend. This keeps the texture light and fluffy. You can also swap sugar for honey or maple syrup for a healthier choice. These options add a unique flavor while reducing refined sugars. Want mini muffins? Just fill the mini muffin tin to about 2/3 full. Bake them for 12-15 minutes instead. For larger muffins, fill the cups more and bake longer, around 22-25 minutes. Adjusting size gives you more serving options for any occasion. Store your muffins at room temperature for the best taste. Keep them in an airtight container. This helps keep the muffins fresh and moist. If you leave them out, they can dry out quickly. Use a container that seals well. A simple plastic or glass container works great. For extra freshness, add a slice of bread. The bread will absorb any extra moisture. If you want to keep your muffins longer, freezing is the way to go. First, let the muffins cool completely. Then, wrap each muffin tightly in plastic wrap. Place the wrapped muffins in a freezer bag or container. This helps keep out air and moisture. You can freeze them for up to three months. To enjoy your muffins, thaw them properly. Leave them at room temperature for a few hours. You can also microwave them for a few seconds. This will help keep their soft texture. Enjoy your muffins warm for the best taste! Yes, you can use fresh pumpkin. To do this, roast fresh pumpkin until soft, then puree it. This gives a nice taste and texture. Just remember to drain excess liquid to avoid a soggy muffin. Canned pumpkin is easier, but fresh can be fun. To check if the muffins are done, insert a toothpick in the center. If it comes out clean or with a few crumbs, they are ready. If there’s wet batter on the toothpick, bake them a bit longer. The tops should be golden brown and spring back when touched. Absolutely! You can make these muffins a day in advance. Just store them in an airtight container at room temperature. They taste great fresh, but they also stay yummy for a day or two. You can warm them up in the microwave for about 10-15 seconds for a fresh taste. If you want to skip eggs, you have options. Use 1/4 cup of unsweetened applesauce for each egg. You can also use 1/4 cup of yogurt or a mashed banana. These swaps keep the muffins moist and tasty. Just remember to adjust the sweetness if needed. In this post, we explored how to make delicious pumpkin muffins. We covered essential and dry ingredients, plus optional add-ins. Detailed steps guided you from prepping your pan to baking the perfect muffins. I shared tips for texture, presentation, and freshness. Remember, you can customize these muffins to suit your taste. Experiment with spices, sizes, and even dietary swaps. Enjoy your baking, and make the best pumpkin muffins!

Bakery-Style Pumpkin Chocolate Chip Muffins

Indulge in the perfect autumn treat with these bakery-style pumpkin chocolate chip muffins! Moist and packed with flavor, they are super easy to make with just a few ingredients like pumpkin puree and chocolate chips. Perfect for breakfast or a sweet snack, these muffins will surely impress. Click through for the full recipe and enjoy baking these delicious delights today! #PumpkinMuffins #BakingRecipes #FallTreats #MuffinLove
Print Recipe Pin Recipe

Ingredients
  

1 cup canned pumpkin puree

1/2 cup vegetable oil

1/2 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1/2 cup pecans or walnuts, chopped (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.

    In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, brown sugar, and granulated sugar until smooth.

      Add the eggs, one at a time, mixing well after each addition, followed by the vanilla extract.

        In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

          Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.

            Fold in the chocolate chips and nuts (if using) until evenly distributed.

              Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.

                Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                  Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

                      - Presentation Tips: Serve warm with a dusting of powdered sugar on top, and place muffins on a rustic wooden board for a cozy feel. Optionally, you can drizzle a bit of melted chocolate over the top for an extra touch!