Description
A moist and tender pumpkin chocolate chip muffin recipe perfect for fall. These muffins are elevated with a rich, nutty brown butter maple glaze, using a two-temperature baking trick for a high, bakery-style dome.
Ingredients
- 250 g all-purpose flour
- 200 g granulated sugar
- 100 g packed light brown sugar
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp fine sea salt
- 2 large eggs, room temperature
- 180 ml vegetable oil
- 425 g pumpkin puree (pure, not pie filling)
- 1 tsp vanilla extract
- 200 g semi-sweet chocolate chips
- 85 g unsalted butter
- 60 ml pure maple syrup
- 180 g powdered sugar, sifted
- 30 ml milk
- 1 tsp ground cinnamon, optional garnish
Instructions
- Prep Oven and Pan: Preheat the oven to 400°F (200°C) with the rack in the center. Line a standard 12-cup muffin tin with paper liners or grease well.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, both sugars, pumpkin pie spice, baking soda, baking powder, and salt. Whisking ensures leaveners are evenly distributed.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the room temperature eggs, vegetable oil, pumpkin puree, and vanilla extract until smooth and uniform.
- Mix Batter and Fold Chips: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to mix until *just combined*; do not overmix. Gently fold in the semi-sweet chocolate chips.
- Fill and Bake: Divide batter evenly among the 12 prepared muffin cups, filling each approximately two-thirds full. Bake for 5 minutes at 400°F (200°C), then reduce the temperature to 350°F (175°C) and continue baking for 13-17 minutes more, or until a wooden skewer comes out clean.
- Cool Muffins: Allow muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Glazing hot muffins will cause the glaze to melt.
- Prepare Brown Butter Glaze: Melt the unsalted butter in a light-colored saucepan over medium heat. Continue cooking until the butter turns golden brown and nutty-smelling bits appear at the bottom. Immediately remove from heat and pour into a bowl.
- Finish Glaze: Whisk in the pure maple syrup, sifted powdered sugar, and milk into the brown butter. Adjust consistency by adding more milk (1 tsp at a time) or powdered sugar until thick but pourable.
- Glaze and Garnish: Once muffins are completely cool, drizzle generously with the brown butter maple glaze. Dust lightly with ground cinnamon, if desired.
Notes
To achieve a tender texture and high dome, avoid overmixing the batter and use the two-temperature baking method as described in the instructions. Ensure you use pure pumpkin puree, not pumpkin pie filling. For a smooth glaze, always sift the powdered sugar before use.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 muffin
- Calories: 450 kcal
- Sugar: 45 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg