What makes these the best bakery-style pumpkin muffins?! A whole can of pumpkin puree promises a super moist crumb while a TABLESPOON of baking powder gives them huge muffin tops. Be sure to use real pumpkin puree and not pumpkin pie filling. I love adding pecans and chocolate chips, but feel free to skip those!

Why These Super Moist Pumpkin Muffins Work

These are my absolute favorite pumpkin muffins. Like, ever, which is a bold statement considering I have a lot of pumpkin muffin recipes in my life that I love. So what makes these so special?

• This pumpkin muffin recipe is super moist thanks to an entire can of pumpkin puree! I hate when a recipe calls for like a 1/4 cup of pumpkin puree, you know?
• My homemade pumpkin pie spice blend combines store bought pumpkin pie spice with cozy spices like cinnamon, and ginger!
• Brown sugar, molasses, and vanilla enhance the pumpkin flavor even more, while making these muffins sweet and super moist.
• Gooey chocolate and tons of pecans add delicious texture. But if you’re a pumpkin muffin purist, you can leave them out of the muffin batter.
• Filling the muffin pan with muffin batter all the way to the top creates huge bakery-style pumpkin muffins.

Pumpkin Muffins Ingredients

• Eggs: Use large eggs and bring them to room temperature before baking. I don’t suggest making these muffins egg free.
• Brown Sugar: I prefer light brown sugar, but dark brown sugar will work fine, too. I don’t suggest subbing granulated sugar in this pumpkin muffin recipe.
• Pumpkin Puree: This is not the same as pumpkin pie filling or pumpkin pie mix! Use pure pumpkin puree. Homemade will work, but canned pumpkin puree works best because the moisture levels are consistent. If you use homemade pumpkin puree, I suggest dabbing some of the excess moisture out before use.
• Molasses: Look for the regular variety, not blackstrap or robust, which are too strong in flavor for this recipe. This ingredient enhances the pumpkin flavor and makes the pumpkin muffin batter super moist. 
• Pure Vanilla Extract: As always, I suggest avoiding imitation vanilla. But bourbon vanilla extract would be delicious in these pumpkin muffins!
• Oil: Canola or vegetable oil work great and don’t add flavor. Refined coconut oil and unrefined (if you like the subtle coconut flavor) both work – just be sure to melt them first. Or use a mild olive oil if you don’t mind the flavor it adds. Even melted butter could work in a pinch!
• Milk: Whole milk (aka full-fat) works best here. But Thai style coconut milk will work if you’re looking for a dairy free option. I don’t suggest almond milk or oat milk because they don’t have enough fat content. 
• Flour: All-purpose flour works best. I don’t suggest altering the flour mixture for best results. But some readers have mentioned that a 1-for-1 gluten free flour works great for gluten free pumpkin muffins!
• Baking Powder: Yes, 1 and 1/2 TABLESPOONS of baking powder. The large quantity of baking powder gives these muffins their lift and jumbo muffin tops. Do not sub baking powder for baking soda! 
• Spices: In addition to pumpkin pie spice, this recipe calls for cinnamon, ginger, and allspice. If you don’t have these individual spices, add an extra teaspoon and 1/2 of pumpkin spice.
• Pecans: I like to lightly toast them on the stove-top before use, to enhance their flavor. But feel free to roast them or toast them however you prefer to do so. 
• Chocolate: I love using semi-sweet chocolate here, but dark chocolate, milk chocolate, or even white chocolate all will work. I use a combination of chocolate chips and chocolate chunks. But you can use all one or another. 

How to Make Super Moist Pumpkin Muffins

1. Baking Prep: Preheat your oven 30 minutes before you plan on baking. Line a 12-cup muffin pan with cupcake liners. Place muffin pan aside until needed!
2. Make the Muffin Batter: In a large bowl, whisk together the dry ingredients. In a separate bowl whisk up the brown sugar and wet ingredients. Fold in the dry ingredients into the wet ingredients and stir to combine. DO NOT OVER MIX HERE! Toss in the pecans and chocolate and mix just until combined.
3. Fill the Muffin Pan: Fill each muffin cup with muffin batter. You’ll want to divide the batter as evenly as possible. And fill them all the way up to the top. In fact, the muffin batter will go over the paper liners a little bit and that’s ok!
4. Add Garnish: Press extra chocolate chips, chocolate chunks, or pecans on top of the muffin batter before baking. This is totally optional! But makes for extra pretty pumpkin muffins!
5. Bake the Pumpkin Muffins: Place the muffin pan in the oven and bake. They’re ready to come out of the oven when a toothpick inserted in the middle of a muffin comes out clean. 
6. Cool the Muffins: Let the muffins cool in the pan for 15 minutes, then enjoy warm, or cool completely on a wire rack.

Store on the counter – in an airtight container – for up to 3 days! Or freeze using my freezing instructions below! But honestly… these never last more than a day in my house lol.

Can I Freeze Pumpkin Chocolate Chip Muffins?

Yes!!! Just like my regular chocolate chip muffins, this pumpkin muffin recipe freezes great. And stay super moist for months in the freezer.

• Simply wrap each muffin in plastic wrap, then place them in a freezer safe ziplock bag and freeze for up to 2 months. I like to date the bag so I know how long they’ve been in.
• Ready to eat your muffins? Thaw them in the fridge or on the counter until they’re soft enough to eat. Or pop them in the oven (unwrapped) for 10 minutes or so. 
• I usually set the oven at 300 degrees (F) when thawing so that they don’t dry out.

You can jump to the recipe below! These are a must-try for pumpkin season or for Thanksgiving breakfast. 

More Pumpkin Muffin Recipes:

• Simple Pumpkin Muffins with Vanilla Glaze
• Pumpkin Morning Glory Muffins
• Healthy Pumpkin Chocolate Chip Muffins (This recipe also makes pumpkin bread!)
• Glazed Pumpkin Donut Muffins
• Vegan Pumpkin Muffins
• Pumpkin Banana Olive Oil Muffin

If you’ve been searching for an easy, adaptable, and super moist pumpkin muffin recipe, try this one day! You can add so many different add-ins like chocolate and chopped nuts! Or go super minimalist and add nothing at all. Use coconut milk and oil for a tropical twist, etc!