Print

Best Triple Chocolate Chip Pumpkin Muffins Recipe

triple chocolate chip pumpkin muffins - featured image
Print Recipe

These triple chocolate chip pumpkin muffins are incredibly moist, tender, and packed with three kinds of chocolate. They’re the perfect fall treat that bridges the gap between pumpkin and chocolate lovers.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (245g) canned pumpkin puree
  • 1 teaspoon vanilla extract
  • ½ cup (90g) semi-sweet chocolate chips
  • ½ cup (90g) milk chocolate chips
  • ½ cup (90g) white chocolate chips
  • 2 tablespoons semi-sweet chocolate chips (for topping)
  • 1 tablespoon coarse sugar (like turbinado, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  3. In a medium bowl, whisk together the granulated sugar and brown sugar. Add the vegetable oil and whisk until the mixture looks like wet sand. Add the eggs one at a time, whisking well after each addition. Stir in the pumpkin puree and vanilla extract until fully combined.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together just until no streaks of flour remain. Do not overmix.
  5. Fold in the semi-sweet, milk, and white chocolate chips gently until evenly distributed.
  6. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle the remaining 2 tablespoons of semi-sweet chocolate chips on top, followed by a pinch of coarse sugar on each muffin.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The tops should be golden brown and spring back when lightly touched.
  8. Remove the muffin tin from the oven and let it cool on a wire rack for 5 minutes. Then transfer the muffins directly to the cooling rack to cool completely.

Notes

The batter will be thick—thicker than regular muffin batter. Don’t panic. The pumpkin puree adds moisture, but it doesn’t thin the batter out. This thickness is what gives the muffins their tender, cake-like texture. If your batter seems too stiff to scoop, you can add a tablespoon of milk to loosen it up. For best results, use room temperature ingredients and do not overmix the batter. These muffins freeze beautifully for up to 3 months.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, triple chocolate, fall baking, pumpkin chocolate chip muffins

Find it online: https://elvafood.com/best-triple-chocolate-chip-pumpkin-muffins-recipe/