Dessert

Pumpkin Chocolate Chip Muffin Tops Recipe

ByHugo Harnd December 3, 2025December 3, 2025

Introduction

These Pumpkin Chocolate Chip Muffin Tops combine the warm flavors of fall spices with rich chocolate chips for a delightful treat. Perfectly soft and slightly crisp on the edges, they make a cozy snack or breakfast favorite.

A stack of three thick, soft cookies sits on a white plate over a white marbled surface. The cookies have a warm golden-brown color and a slightly rough texture, dusted lightly with powdered sugar. The top cookie is broken with a bite taken out, revealing a moist, slightly crumbly interior studded with dark, shiny chocolate chips, which are scattered on the surface of each cookie. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups granulated sugar
1 cup packed brown sugar
3/4 cup vegetable oil
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
15 ounce can pumpkin puree
2 eggs
3 1/2 cups flour
1 cup chocolate chips

Instructions

Step 1: In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat at low speed until the mixture is well blended.
Step 2: Add the baking soda, baking powder, salt, allspice, cinnamon, ginger, and nutmeg. Beat at medium speed until thoroughly mixed.
Step 3: Mix in the pumpkin puree and eggs, beating at medium speed until smooth.
Step 4: Stir in the flour and chocolate chips until just combined.
Step 5: Line baking sheets with parchment paper or lightly grease them to prevent sticking.
Step 6: Drop the batter by 1/4 cupfuls onto the prepared baking sheets, spacing each about 2 inches apart.
Step 7: Bake in a preheated oven at 375 degrees Fahrenheit for 12 to 15 minutes, or until the muffin tops are set and lightly browned.

Tips & Variations

For a richer flavor, substitute half the vegetable oil with melted butter.
Try adding chopped walnuts or pecans for extra texture.
Use dark or semi-sweet chocolate chips depending on your preferred sweetness level.
If you want a spicier muffin, increase cinnamon and ginger to 1 teaspoon each.

Storage

Store muffin tops in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 3 months. To reheat, warm in a microwave for 15-20 seconds or in a toaster oven until heated through.

How to Serve

Two thick, round, golden-brown chocolate chip pancakes with a soft texture sit stacked on a white plate with a dotted rim. The pancakes are dotted evenly with dark chocolate chips and lightly dusted with powdered sugar. In the background, there are more chocolate chip pancakes cooling on a metal rack. Scattered chocolate chips lie around a set of colorful measuring spoons with orange and red flower patterns, placed on a striped white and light gray cloth. A white cup filled with light brown coffee is positioned to the left. The whole setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin, but it needs to be cooked and pureed thoroughly to match the moisture and consistency of canned pumpkin puree.

How do I know when the muffin tops are done baking?

They should be golden around the edges and set in the center. A toothpick inserted into the middle should come out clean or with just a few moist crumbs attached.