Jumbo Pumpkin Chocolate Chip Muffins
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These Jumbo Pumpkin Chocolate Chip Muffins are chock full of chocolate chips and pumpkin spice. They double as a dessert and a breakfast!
It’s finally fall which means I get to stuff pumpkin into just about everything I eat including these Jumbo Pumpkin Chocolate Chip Muffins! They’re SO moist with tons of pumpkin spice and chocolate chips in every bite. Just like my Jumbo Chocolate Chip Muffins these have signature crunchy muffin tops thanks to a generous sprinkling of raw sugar!
Ingredient Breakdown
All-purpose flour – this gives the muffins structure.
Baking soda & baking powder – both leaveners are needed to help the muffins rise.
Cinnamon, nutmeg & ginger – needed to help give the muffins their pumpkin spice flavor.
Pumpkin puree – adds flavor and moisture. Make sure to use pumpkin puree and NOT pumpkin pie filling. Pumpkin puree has 100% pumpkin while pumpkin pie filling already has spices and sugar added to it.
Vegetable oil – adds moisture and makes the muffins soft!
Granulated & brown sugar – sweetens and tenderizes the muffins. The brown sugar makes it extra moist! Either light or dark brown sugar will work.
Eggs – helps bind the ingredients.
Vanilla extract and salt – enhances flavor.
How To Make Jumbo Pumpkin Chocolate Chip Muffins
1. In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
2. In a medium bowl, whisk the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs and vanilla until smooth and well combined.
3. Fold the dry ingredients into the wet ingredients until almost combined, leaving a few streaks of flour. The batter will be thick!
4. Gently fold chocolate chips into the batter until just combined. Do not over mix!
5. Evenly divide batter between muffin cups. If desired sprinkle with raw sugar and extra chocolate chips. Bake muffins at 400°F for 28 minutes. Store Jumbo Pumpkin Chocolate Chip Muffins in an airtight container for up to 5 days at room temperature.
Pro Tips For Jumbo Pumpkin Chocolate Chip Muffins
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Don’t over mix your batter! This will cause too much gluten development and nobody likes rubbery muffins so leave a few streaks of flour before adding the chocolate chips.
- Sprinkle raw sugar on top to get that signature crunchy muffin top. You could also use sparkling sugar.
- Fill your muffin cups 2/3 of the way full to get tall muffin tops. For a jumbo muffin pan I like to do 3 scoops of batter per muffin cup using this cookie scoop.
My Favorite Muffin Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Jumbo Muffin Pans
- Jumbo Muffin Liners
- Cookie Scoop
What To Do With Leftover Pumpkin Puree?
Did you know that you can freeze leftover pumpkin puree? Simply transfer it to an airtight container or a zip-top bag and place in the freezer for up to 3 months. Thaw in the fridge overnight when you’re ready to use it!
More Pumpkin Recipes
- Chewy Pumpkin Chocolate Chip Cookies
- Soft Pumpkin Snickerdoodles
- Jumbo Pumpkin Cream Cheese Muffins
- Baked Pumpkin Spice Donuts
- Pumpkin Cookies with Cream Cheese Frosting
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Jumbo Pumpkin Chocolate Chip Muffins
Equipment
- 1 Jumbo Muffin Pan
Ingredients
- 240 g (2 cups) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- 300 g (1 1/4 cups) pumpkin puree
- 200 g (1 cup) brown sugar
- 100 g (1/2 cup) granulated sugar
- 120 g (1/2 cup) vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 255 g (1 1/2 cups) chocolate chips
- raw sugar for topping optional
- extra chocolate chips for topping optional
Instructions
- Preheat oven to 400°F. Line a 6 count jumbo muffin pan muffin pan with paper liners.
- In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
- In a medium bowl, whisk the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs and vanilla until smooth and well combined.
- Fold the dry ingredients into the wet ingredients until almost combined, leaving a few streaks of flour. The batter will be thick!
- Gently fold chocolate chips into the batter until just combined. Do not over mix!
- Evenly divide batter between muffin cups. If desired sprinkle with raw sugar and extra chocolate chips. Bake muffins for 28 minutes.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Standard size muffins: You can use a standard size muffin pan for this recipe just decrease the baking time. Yields 12 standard muffins.
- Store Jumbo Pumpkin Chocolate Chip Muffins in an airtight container for up to 5 days at room temperature.
