Bakery style chocolate chip muffins with a hint of pumpkin spice and everything nice!
Jump to RecipeThere is no other flavour during Fall other than pumpkin spice! It is a fun flavour to add to my most beloved recipes, which leads me to these amazing bakery style muffins!
I don’t know about you, but when I bite into something pumpkin flavoured, I just want a subtle flavour. I don’t want it to taste like a raw pumpkin! So I worked hard in including just the perfect touch of pumpkin into these muffins. Nothing overpowering, but just the perfect touch.
These muffins have the classic big muffin top that you would see in a bakery, and there is a trick to that!
Tip: To get the bakery style raised muffin top, bake your muffins at 425F for 5 minutes, and then while they are in the oven, reduce your heat to 350F for the rest of the baking time. This helps speed up the chemical reactions in your ingredients, puffing up the tops!
Pumpkin Chocolate Chip Muffins
Course: Breakfast, DessertCuisine: AmericanDifficulty: Easy12
Muffins15
minutes30
minutesBakery style chocolate chip muffins with a hint of pumpkin spice and everything nice!
Ingredients
3 cups flour
1 cup granulated sugar
3 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/3 cup salted butter, melted
1/3 cup pumpkin puree
2 large eggs
1/3 cup plain Greek yogurt
1 cup milk
1 teaspoon vanilla extract
1 1/2 cups semi-sweet chocolate chips
Directions
- Preheat oven to 425F and grease a muffin tin with butter or non-stick spray or line with muffin liners.
- In a large bowl whisk together dry ingredients: flour, sugar, baking powder, baking soda, cinnamon and pumpkin pie spice. Set aside.
- In another medium sized bowl whisk together melted butter and pumpkin puree until combined. Add in eggs, greek yogurt, milk and vanilla extract. Mix together until there are no lumps and everything is combined.
- Add the wet ingredients to your flour mixture. Stir until combined and there are no more lumps, do not over mix. Then stir in chocolate chips.
- Divide the batter evenly among prepared muffin pan, filling all the way to the top.
- Bake at 425F for 5 minutes, then keeping the muffins in the oven, reduce the oven temperature to 325F and continue baking for 20-25 minutes until tops are starting to crack. Use a toothpick inserted in the middle to see if it comes out clean, if so they are done. Cool for 10 minutes in pan before removing.
Notes
- Milk: I use whole milk in these muffins, but you can use any kind of milk you would like, as well as dairy free milks.
