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- 1
Heat the oven high
Preheat the oven to 425F and line a 12-cup muffin tin with paper liners. Lightly spray the flat top of the tin with nonstick spray so any overflow lifts off cleanly. We start hot on purpose — that first blast of heat sets a tall, domed top before the crumb finishes rising.
- 2
Whisk the wet ingredients
In one large bowl, whisk the entire 15-ounce can of pumpkin puree with the white sugar and packed brown sugar until smooth. Add the eggs, vegetable oil, and vanilla and whisk again. The oil (not butter) is what keeps these muffins so moist and tender for days.
- 3
Add the dry ingredients on top
Spoon and level the flour, then add it to the wet bowl but don't stir yet. Scatter the baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and cardamom over the flour and stir just the dry pile together with a small spoon so nothing clumps. The cardamom is the secret — it makes the whole thing taste bakery-special.
- 4
Fold, don't beat
Switch to a rubber spatula and fold the dry into the wet until just combined with no dry streaks. Stop as soon as it comes together — overmixing develops gluten and gives you tough, tunnel-y muffins instead of soft ones. Fold in 1 cup of the chocolate chips.
- 5
Fill them tall
Divide the batter among all 12 liners, filling them right to the top — two scoops, stacking the second on the first. A full, heaped liner is what gives you those big domed bakery tops. Poke any exposed chocolate chips down into the batter so they don't scorch at the high heat.
- 6
Bake in two stages
Bake at 425F for exactly 7 minutes, then — without opening the oven — lower the temperature to 350F and bake another 9 to 13 minutes. Don't skip the drop; the high start builds the dome and the lower finish bakes the center through without burning. They're done when a toothpick comes out clean and the top springs back.
- 7
Cool and finish
Let the muffins rest in the tin 2 minutes, then move them to a wire rack so the steam escapes and the bottoms don't turn soggy. Press the remaining chocolate chips into the warm tops for that fresh-from-the-bakery look. They're fudgy and brownie-like warm, and fluffiest once fully cooled.
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Pumpkin Chocolate Chip Muffins
Created by: SugarAndButter
Ingredients
- 15 oz pumpkin puree
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 1 1/4 cup semisweet chocolate chips
Instructions
- Heat the oven highPreheat the oven to 425F and line a 12-cup muffin tin with paper liners. Lightly spray the flat top of the tin with nonstick spray so any overflow lifts off cleanly. We start hot on purpose — that first blast of heat sets a tall, domed top before the crumb finishes rising.
- Whisk the wet ingredientsIn one large bowl, whisk the entire 15-ounce can of pumpkin puree with the white sugar and packed brown sugar until smooth. Add the eggs, vegetable oil, and vanilla and whisk again. The oil (not butter) is what keeps these muffins so moist and tender for days.
- Add the dry ingredients on topSpoon and level the flour, then add it to the wet bowl but don't stir yet. Scatter the baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and cardamom over the flour and stir just the dry pile together with a small spoon so nothing clumps. The cardamom is the secret — it makes the whole thing taste bakery-special.
- Fold, don't beatSwitch to a rubber spatula and fold the dry into the wet until just combined with no dry streaks. Stop as soon as it comes together — overmixing develops gluten and gives you tough, tunnel-y muffins instead of soft ones. Fold in 1 cup of the chocolate chips.
- Fill them tallDivide the batter among all 12 liners, filling them right to the top — two scoops, stacking the second on the first. A full, heaped liner is what gives you those big domed bakery tops. Poke any exposed chocolate chips down into the batter so they don't scorch at the high heat.
- Bake in two stagesBake at 425F for exactly 7 minutes, then — without opening the oven — lower the temperature to 350F and bake another 9 to 13 minutes. Don't skip the drop; the high start builds the dome and the lower finish bakes the center through without burning. They're done when a toothpick comes out clean and the top springs back.
- Cool and finishLet the muffins rest in the tin 2 minutes, then move them to a wire rack so the steam escapes and the bottoms don't turn soggy. Press the remaining chocolate chips into the warm tops for that fresh-from-the-bakery look. They're fudgy and brownie-like warm, and fluffiest once fully cooled.