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Perfect Chocolate Chip Pumpkin Muffins with Maple Glaze

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These moist and tender pumpkin muffins are loaded with semi-sweet chocolate chips and topped with a sweet maple glaze. They’re the perfect fall treat that comes together in about 35 minutes.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar (dark or light)
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ⅓ cup (80ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (dairy or non-dairy)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips
  • For the Maple Glaze:
  • 1 cup (120g) powdered sugar, sifted if lumpy
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
  2. In a large bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Set aside.
  3. In a separate bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and milk until smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined—do not overmix. A few lumps are fine.
  5. Fold in the chocolate chips, reserving a handful to sprinkle on top of the muffins before baking.
  6. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle reserved chocolate chips on top.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through for even baking.
  8. Let muffins cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
  9. While muffins cool, make the glaze: In a small bowl, whisk together powdered sugar, maple syrup, vanilla extract, and 1 tablespoon of milk. Add more milk, 1 teaspoon at a time, until the glaze is thick but pourable.
  10. Once muffins are completely cool, drizzle the glaze over the tops. Let set for about 10 minutes before serving.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. If your pumpkin puree seems watery, blot it with a paper towel before measuring. Muffins taste even better the next day. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, chocolate chip pumpkin muffins, maple glaze, fall baking, easy muffin recipe

Find it online: https://juliamadeit.com/perfect-chocolate-chip-pumpkin-muffins-with-maple-glaze/