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Perfect Pumpkin Chocolate Chip Muffins

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These pumpkin chocolate chip muffins are super moist, tender, and topped with a nutty brown butter glaze. They’re quick and easy to make, using simple ingredients, and are perfect for fall gatherings or cozy weekend mornings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (240g) pumpkin puree (100% pure pumpkin)
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (175g) semi-sweet or dark chocolate chips
  • ¼ cup (57g) unsalted butter (for glaze)
  • 1 cup (120g) powdered sugar, sifted (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • 2 to 3 tablespoons milk (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease the cups well.
  2. Brown the butter for the glaze: Place ¼ cup of butter in a small saucepan over medium heat. Swirl occasionally. After about 4-5 minutes, when it turns golden amber and smells nutty, remove from heat and pour into a heat-safe bowl. Let cool.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Mix wet ingredients: In another large bowl, whisk together granulated sugar and brown sugar. Add pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk until smooth and glossy.
  5. Combine wet and dry: Pour wet ingredients into dry. Fold gently with a rubber spatula until just combined (a few lumps are fine).
  6. Add chocolate chips: Fold in chocolate chips, reserving about 2 tablespoons to sprinkle on top.
  7. Fill muffin cups: Divide batter evenly among 12 muffin cups, filling each about ¾ full. Sprinkle reserved chocolate chips on top.
  8. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool muffins: Let sit in pan for 5 minutes, then transfer to a cooling rack to cool completely.
  10. Make glaze: To cooled brown butter, add sifted powdered sugar, vanilla extract, and 2 tablespoons milk. Whisk until smooth. Add more milk if too thick, or more powdered sugar if too thin.
  11. Glaze muffins: Once completely cool, drizzle glaze over tops. Let set for about 10 minutes before serving.

Notes

Don’t overmix the batter to avoid dense muffins. Use room temperature eggs for even incorporation. Watch the brown butter carefully to prevent burning. Measure flour by spooning and leveling for accuracy. Muffins taste even better the next day.

Nutrition

Keywords: pumpkin chocolate chip muffins, brown butter glaze, fall baking, easy muffin recipe, pumpkin muffins

Find it online: https://cooksybite.com/perfect-pumpkin-chocolate-chip-muffins/