Chocolate Chunk Pumpkin Muffins

High-Altitude Chocolate Chunk Pumpkin Muffins

In a moisture-heavy, dense batter like pumpkin, the baking powder and baking soda expand too fast - creating a situation where the muffin rises too quickly before the heavy ingredients - pumpkin purée and chocolate chunks - can set. This can result in a muffin that overflows over the cup and then sinks back into a flat and gummy mess in the middle.

Below is a chocolate chunk pumpkin muffin recipe at high-altitude that achieves a beautiful domed top, tender crumb, and perfectly distributed chocolate chunks.

The High-Altitude Science

To get these results, we made three key shifts:

1. Reduced Leavening: The baking powder and soda amounts are adjusted. Reducing these ensures a sturdy crumb that stays domed. At higher elevations, the average recipe amount create large bubbles that cannot support the weight of the pumpkin.

2. Sugar Reduction: Sugar is a tenderizer that weakens gluten. We need a stronger structure at high altitude, which will be achieved with less sugar. The flour and eggs will then keep the chocolate chunks suspended, without them sinking to the bottom.

3. Higher Temperature: For the first 5 minutes, bake them at 425°F. This thermal shock creates an immediate upward rise and cooks the outer portion of the muffin, locking in the height before lower air pressure collapses the middle.

• Baking Powder/Soda: To ensure a stable rise, reduced by 25%

• Pumpkin Purée: Use a full cup but balance it with an extra tablespoon of flour

• Temperature: A high start to bake (425°F then 350°F) for maximum height.

• Chocolate: Chocolate chunks are better than chips — their flat edges will keep them suspended in the batter.

Chocolate Pumpkin Muffins

PREP TIME: 15 minutes      COOK TIME: 18-22 minutes      SERVINGS: 12-14

Ingredients

• 1 3/4 cups plus 1 Tablespoon all-purpose flour


• 3/4 cup granulated sugar


• 1/2 cup packed light brown sugar


• 1 teaspoon baking powder (reduced)


• 1/2 teaspoon baking soda (reduced)


• 1/2 teaspoon salt


• 1 1/2 teaspoons ground cinnamon


• 1/2 teaspoon ground ginger


• 1/4 teaspoon ground cloves


• 1 cup canned pumpkin purée (not pumpkin pie filling)


• 1/2 cup vegetable oil


• 2 large eggs, room temperature


• 1 teaspoon vanilla extract


• 1 cup semi-sweet chocolate chunks

Directions

1. Preheat Everything : Preheat your oven to 425°F (218°C). Use papaer liners or grease a muffin tin.

2. Whisk Dry Ingredients : In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder and soda, salt, cinnamon, ginger and cloves.

3. Mix Wet Ingredients : In a separate bowl, whisk together the pumpkin purée, eggs, oil, and vanilla until smooth.

4. Combine Gently : Pour the wet ingredients into the dry. Stir with a spatula until just combined. Fold in the chocolate chunks. The batter will be very thick—this is exactly what you want at altitude.

5. The Absortion Rest : Let the batter sit for 10 minutes. This allows the flour to absorb the pumpkin's moisture, which strengthens the muffin’s walls for a better rise.

6. Fill Cups : Scoop the batter into the muffin tin, filling each cup nearly to the top.

7. The First 5 minutes : Place the muffins in the oven and bake at 425°F for 5 minutes.

8. The Temperature Drop : Without opening the oven door, lower the temperature to 350°F (177°C). Bake for another 13–17 minutes.

9. Cool : Let cool in the pan for 5 minutes before moving to a wire rack.

Simply Altitude Pro-Tips

• Room Temperature Eggs: Cold eggs can affect the pumpkin and oil, leading to an uneven and dense bake. Make sure eggs are at room temperature, or put them in a bowl of warm water for 5 minutes directly from the refrigerator.

• Don't Over-mix: You incorporate air when you stir the batter. At altitude, excessive air makes the muffins rise too fast and crater. Stir just until the flour disappears.

Explore More High-Altitude Baking

If you enjoyed this recipe, head over to our High Altitude Baking Made Simple page. It’s our combined resource for mastering the science of elevated baking, featuring helpful adjustment charts and troubleshooting tips for different altitudes.

Looking for more mountain-tested treats? Try these next:

• High-Altitude White Cake: A no-sink birthday classic.

• High-Altitude Buttermilk Biscuits: Flaky, towering layers that don’t slump.