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Best Easy Maple Pumpkin Chocolate Chip Muffins

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These Perfect Maple Pumpkin Chocolate Chip Muffins are soft, moist, and packed with melty chocolate chips and a subtle maple flavor. They’re quick to make, use simple ingredients, and are perfect for fall gatherings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ cup (1 stick, 113g) unsalted butter, melted and slightly cooled
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ⅓ cup (80ml) pure maple syrup
  • 2 large eggs, at room temperature
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (60ml) milk (whole milk preferred)
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 tablespoon all-purpose flour (for coating chocolate chips)
  • For the Maple Glaze (optional):
  • 1 cup (120g) powdered sugar
  • 2 tablespoons (30ml) pure maple syrup
  • 1–2 tablespoons (15-30ml) milk
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the maple syrup, eggs, pumpkin puree, milk, and vanilla extract. Whisk until fully combined.
  4. Add the dry mixture to the wet mixture in two batches, using a rubber spatula to fold gently. Mix just until no streaks of flour remain. Do not overmix.
  5. In a small bowl, toss the chocolate chips with 1 tablespoon of flour. Fold the coated chips into the batter with a few gentle strokes.
  6. Divide the batter evenly among the 12 liners, filling each cup about ¾ full.
  7. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden and spring back when lightly touched.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the glaze (optional): In a small bowl, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk. Add more milk, 1 teaspoon at a time, until drizzling consistency. Drizzle over cooled muffins and let set for about 10 minutes.

Notes

For best results, use room-temperature ingredients. Tossing chocolate chips in flour prevents them from sinking. Do not overmix the batter. Muffins can be stored in an airtight container at room temperature for up to 3 days (unglazed) or frozen for up to 3 months.

Nutrition

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

Find it online: https://cooksyla.com/best-easy-maple-pumpkin-chocolate-chip-muffins/