Tall, gooey muffins with pumpkin spice and chocolate chips
These viral pumpkin chocolate chip muffins are the ultimate fall treat! With bakery-style domed tops and a soft, fluffy center bursting with melted chocolate, they’re surprisingly easy to make and perfect for breakfast or snacks.
Made with real pumpkin and warm spices, these muffins make your home smell like autumn. The recipe is no-fail and gets rave reviews every time.
Whether you’re a baking novice or a seasoned pro, these muffins are a crowd-pleaser. Don’t lose this recipe—save it now!
Pair them with a glass of milk for a classic breakfast or serve warm with a sprinkle of cinnamon for an indulgent treat.
Why This Recipe Works
Perfect Texture
The combination of pumpkin puree and buttermilk creates a moist, fluffy crumb with a slight dome.
Affordable
Uses pantry staples like flour, sugar, and cinnamon—no specialty ingredients needed.
Family-Friendly
Kids and adults alike love these muffins for breakfast, snacks, or after-school treats.
Viral Appeal
The gooey chocolate centers and autumnal flavors make these perfect for social media sharing.
Viral Pumpkin Chocolate Chip Muffins
Bakery-style domed tops with gooey chocolate centers
Ingredients
- - 1 cup (240g) pumpkin puree
- - 1 1/2 cups (190g) all-purpose flour
- - 1 cup (200g) granulated sugar
- - 1/3 cup (80ml) buttermilk
- - 1/3 cup (80ml) vegetable oil
- - 1 tsp baking powder
- - 1 tsp ground cinnamon
- - 1/2 tsp ground nutmeg
- - 1/2 tsp salt
- - 3/4 cup (90g) semi-sweet chocolate chips
Instructions
Preheat oven: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
💡 Use parchment paper for easy cleanup.
Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
💡 Sift dry ingredients to ensure even mixing.
Combine wet ingredients: In another bowl, mix pumpkin puree, buttermilk, and oil until smooth.
💡 Use room-temperature pumpkin puree for better mixing.
Combine mixtures: Gradually add wet ingredients to dry ingredients, stirring until just combined. Fold in chocolate chips.
💡 Do not overmix to avoid dense muffins.
Bake: Divide batter evenly among muffin cups. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
💡 Rotate the tin halfway through baking for even browning.
Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
💡 Serve warm for the best texture.
Nutrition (per serving):
Ingredient Notes & Substitutions
Pumpkin Puree
Use 100% pure pumpkin puree (not pie filling). Canned is easiest, but you can roast and blend fresh pumpkin.
Substitutions: 1 cup mashed sweet potato or butternut squash.
Buttermilk
Adds moisture and tanginess. Can be replaced with 1/3 cup whole milk plus 1/2 tsp vinegar or lemon juice (let sit 5 minutes).
Substitutions: Yogurt or sour cream.
Chocolate Chips
Use semi-sweet or dark chocolate for rich flavor. Milk chocolate is also delicious.
Substitutions: Chop 1/2 bar of chocolate instead of using chips.
Flour
All-purpose flour gives the best texture. For gluten-free, use a 1:1 gluten-free flour blend.
Substitutions: 1 cup cake flour for a lighter crumb.
Pro Tips for Perfect Muffins
Perfect Rise
Use room-temperature ingredients for even mixing and rising.
Chocolate Distribution
Press a few extra chocolate chips into the top of each muffin for guaranteed gooey centers.
Storage
Store in an airtight container at room temperature for up to 3 days or freeze for 2 months.
Make-Ahead Tip
Prepare batter the night before and refrigerate. Bake 5 minutes longer the next day.
Variations & Customizations
Gingerbread Twist
Add 1/2 tsp ground ginger and 1/2 tsp molasses to the batter for a spiced variation.
Cinnamon Sugar Topping
Mix 1/4 cup sugar with 1 tsp cinnamon and sprinkle on muffins before baking.
Mini Muffins
Use a mini muffin tin and reduce baking time to 12-15 minutes.
Vegan Version
Use vegan chocolate chips and substitute buttermilk with 1/3 cup almond milk + 1/2 tsp vinegar.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Pumpkin spice latte for a fall breakfast combo
- Apple butter for a sweet-savory twist
- Whipped cream for a decadent dessert
🍷 Drink Pairings:
Pair with spiced chai tea or a glass of Chardonnay.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Prepare batter up to 24 hours in advance and refrigerate. Add chocolate chips just before baking.
Freezer Storage
Freeze baked muffins in a single layer. Reheat at 350°F for 5-7 minutes.
Reheating Instructions
Microwave for 15-20 seconds or oven at 350°F for 5 minutes.
Troubleshooting & Common Questions
Q: Why are my muffins dry?
A: Overbaking is common. Check doneness at 18 minutes and rotate the tin for even baking.
Q: How to get domed tops?
A: Fill muffin cups 2/3 full and tap the tin gently on the counter to release air bubbles.
Q: Can I use a different sweetener?
A: Yes! Try 3/4 cup honey or maple syrup instead of sugar for a different flavor profile.
Q: How to prevent chocolate from sinking?
A: Fold chocolate chips gently into the batter and press a few on top of each muffin before baking.
Final Thoughts
These viral pumpkin chocolate chip muffins are a must-make for fall! With their bakery-style domes and gooey centers, they’re sure to impress. The recipe is easy enough for beginners but special enough for guests.
Don’t forget to share these on social media—they’re perfect for holiday brunches, school events, or just enjoying autumn’s best flavors. Save this recipe now and make your home smell like a cozy fall day!
