Print

Best Easy Crispy-Edge Chocolate Chip Pumpkin Muffin Tops Recipe

crispy-edge chocolate chip pumpkin muffin tops - featured image
Print Recipe

These crispy-edge chocolate chip pumpkin muffin tops are quick, easy, and packed with warm fall flavors. With a caramelized, crunchy rim and a soft, tender center studded with melted chocolate, they’re the perfect treat for cozy mornings or festive gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • ¾ cup (180g) pumpkin purée (not pumpkin pie filling)
  • 6 tablespoons (85g) unsalted butter, melted and slightly cooled
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
  3. In a separate medium bowl, whisk together the granulated sugar and brown sugar. Add the melted butter and whisk until smooth. Then add the egg, pumpkin purée, and vanilla extract, whisking until fully combined and glossy.
  4. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold together gently until just combined—do not overmix. The dough will be thick and slightly sticky.
  5. Fold in the chocolate chips until evenly distributed. Reserve a handful to press onto the tops if desired.
  6. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 15 minutes.
  7. Using a 2-tablespoon cookie scoop or spoon, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart. Do not flatten.
  8. Bake on the middle rack for 10-12 minutes, until the edges are golden brown and the centers are set and spring back when lightly pressed.
  9. Let the muffin tops cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough for 15 minutes is essential for achieving crispy edges. For extra crispiness, increase granulated sugar to 1 cup and bake for the full 12 minutes. Store in an airtight container at room temperature for up to 3 days; reheat in a 350°F oven for 3-4 minutes to revive crispiness.

Nutrition

Keywords: pumpkin muffin tops, chocolate chip pumpkin, crispy edge muffin tops, fall baking, easy pumpkin recipe

Find it online: https://evabake.com/best-easy-crispy-edge-chocolate-chip-pumpkin-muffin-tops-recipe/