Pumpkin Chocolate Chip Muffins (Bakery-Style Size!)
Inside: Soft, moist Pumpkin Chocolate Chip Muffins made with feel-good ingredients like ground flaxseed and whole wheat flour.
Why I think you’ll love these muffins
I took my friend’s family recipe and gave it a few tweaks to make these muffins even better.
- They’re made with a combo of all-purpose and whole wheat flour, so they’re hearty and wholesome without being heavy.
- They use ground flaxseed in place of some of the butter but are still soft and moist.
- They’re bakery-style muffins with big, domed tops thanks to a little baking trick.
- They’re studded with mini chips, so there’s chocolate in every bite.
Ingredients you need
- Flour: I use a mix of all-purpose and whole wheat
- Sugar: I use white granulated sugar
- Ground flaxseed: Be sure to use GROUND flaxseed, not whole
- Salt, baking soda, and baking powder
- Chocolate chips: I like the way mini chips look but you can use regular
- Pumpkin pie spice
- Butter
- Pumpkin puree: This is NOT the same thing as pumpkin pie filling.
- Milk: Use what you have. I use 1 percent.
- Eggs
My tips for making great muffins
Use separate bowls for the wet and dry ingredients. Yes, I know it’s one more bowl to wash, but fully mixing those ingredients separately ensures everything is well combined.
Don’t overmix the batter. Once you add the wet ingredients to the dry, stir only until combined. Overmixing can make muffins tough.
Boost oven temperature to start. A trick for getting a big, bakery-style rise is to bake them at 425 degrees F for the first five minutes, then turn the oven down to 350 degrees F for the rest of the time. This activates the leavening (the baking soda and powder) and gives you those higher, domed muffin tops.
Test for doneness. Stick a toothpick in the center; if it comes out clean (or with a few crumbs), it’s done. Or lightly press the top of a muffin with your finger; If it springs back leaving no indentation, it’s done.
More of my muffin recipes
Pumpkin Chocolate Chip Muffins
These muffins have big, bakery-style tops and surprise ingredients like ground flaxseed and whole wheat flour.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 3/4 cup sugar
- 1/2 cup ground flaxseed
- 1 cup mini chocolate chips plus 1 tablespoon for topping
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 stick butter (4 tablespoons)
- 1 cup pumpkin puree
- 1/2 cup milk
- 2 eggs
Instructions
- Preeat oven to 425 degrees F and line a muffin pan with liners.
- In a large bowl, mix the dry ingredients together (flour through salt). In a smaller, microwave-safe bowl, melt the butter. Stir in pumpkin puree, then add the milk and eggs and stir. Add wet ingredients to dry ingredients, stirring just until combined. Don't overmix.
- Spoon batter evenly into muffin pan (12 muffins). Top the muffins with the remaining 1 tablespoon mini chips.
- Bake at 425 degrees for five minutes. Turn down oven temperature to 350 degrees and bake for 15 minutes. Test for doneness. If not done, bake for an additional 1-5 minutes, checking for doneness.
- Remove muffins from pans and cool on a wire rack.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 218Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 42mgSodium: 210mgCarbohydrates: 29gFiber: 3gSugar: 22gProtein: 4g
These sound yummy!!!! Great idea with using mini chocolate chips! 2 things: can you use less sugar? Can you substitute the sugar with maple syrup or honey?
You can likely use less sugar. I haven’t tested them with honey or maple syrup so I’m not sure. I think that might make the batter too wet.
These are amazing and my kids gobbled them up, thank you!!
Yay! So glad. 🙂
Seemed like a LOT of flaxseed, but these turned out just right. Even with half the chocolate chips. Thanks for a great feel-good recipe!
Nicole I’m so glad you liked them!
Sally my family loved these muffins! It was a very easy recipe…I had all the ingredients at home! The muffins disappeared so quickly I made them 2 days in a row! Thank you so much for sharing I look forward to trying more of your recipes!
Thank you so much! I’m so glad they liked them. 🙂
I’ve made these twice thanks for the great recipe Sally. I used oil instead of butter because it’s cheaper and they turned out great.
Great to know they work well with oil too. Thank you for letting me know that!