I Tried Making My Favorite Coffee Shop Pumpkin Bread at Home… and It’s Better

 

The pumpkin chocolate chip loaf everyone will want a slice of. Easy, moist, and cozy—just like the coffee shop version, only better.

I Tried Making My Favorite Coffee Shop Pumpkin Bread at Home… and It’s Better

If you’ve ever eyed those irresistible pumpkin chocolate chip loaves at your coffee shop and wished you could bring one home, this bakery-style quickbread is your answer. Imagine that first slice: tender, moist, and packed with warm spices, dotted with melty chocolate chips in every bite. Now you don’t have to wait in line—you can enjoy that café-style indulgence fresh from your own oven.

What makes this loaf feel so special isn’t complicated—it’s all about the perfect balance of pumpkin, brown sugar, and chocolate chips baked into a tall, tender bread with a soft, slightly caramelized crust. The pumpkin keeps it moist, the spices make every bite cozy, and the chocolate chips add just the right amount of sweetness to make it feel indulgent without being over the top. Plus, it’s simple to make: one bowl, a whisk, and a little patience while it bakes to perfection.

Whether you’re slicing it for breakfast, brunch, or an afternoon coffee break, this bakery-style pumpkin chocolate chip bread delivers that café-worthy experience at home. It’s cozy, nostalgic, and irresistibly soft—a recipe you’ll reach for every fall. So preheat your oven, grab your ingredients, and get ready to bake a loaf that tastes just like your favorite coffee shop treat…only better.

Enjoy!

What Ingredients Do I Need?

• Pumpkin puree – The star of the loaf, providing moisture, flavor, and that cozy fall vibe.

• Eggs – Help bind the ingredients together and give the bread structure.

• Vegetable oil – Keeps the loaf tender and moist; adds richness without overpowering flavor.

• Brown sugar – Adds natural sweetness and a hint of caramel flavor.

• Granulated sugar – Balances sweetness and helps create a light texture.

• All-purpose flour – Provides structure to the loaf while keeping it soft.

• Pumpkin pie spice – Infuses warm, classic fall flavors.

• Baking soda & baking powder – Give the bread lift and a light, fluffy texture.

• Salt – Enhances all the flavors in the loaf.

• Chocolate chips – Melty pockets of chocolate that make each slice indulgent; can also sprinkle extra on top for visual appeal.

Substitutions and Variations

Substitutions

• Oil substitution: Melted butter or coconut oil can be used instead of vegetable oil.
• Sugar substitution: Coconut sugar, maple sugar, or a sugar blend can replace brown or granulated sugar.
• Pumpkin pie spice substitution: For 1 tsp pumpkin pie spice, mix:

• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• ⅛ tsp ground nutmeg
• ⅛ tsp ground cloves

• Flour substitution: All-purpose flour can be swapped for a gluten-free flour blend (1:1) or swap 2/3 whole wheat flour for part of the all purpose flour for a heartier loaf.

Variations:

• Nutty Pumpkin Bread: Fold in chopped walnuts or pecans with the chocolate chips for added crunch.

• Spiced Mocha Bread: Add 1–2 tsp instant coffee or espresso powder to the batter for a subtle mocha twist.

Kitchen Notes and Tips

• Use fresh pumpkin puree or canned 100% pumpkin for the best flavor and texture.

• Don’t overmix the batter—fold ingredients until just combined to keep the loaf tender.

• For a taller loaf, use a 9x5-inch pan and bake a bit longer, covering with foil if the top browns too fast.

• Test doneness with a toothpick in the center; moist crumbs are fine, wet batter is not.

• Let the bread cool completely before slicing for clean, even slices.

• Optional: Warm slices slightly before serving to melt chocolate chips for an extra indulgent treat.

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    RECIPE IS DOWN BELOW👇     

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Bite-Sized Dark Chocolate Pumpkin Doughnut Hole Muffins

These Bite-Sized Dark Chocolate Pumpkin Doughnut Hole Muffins are the ultimate fall treat! Soft, fluffy, and packed with pumpkin spice and melty dark chocolate chips—perfect for when you want a little taste of cozy.

Bite-Sized Dark Chocolate Pumpkin Doughnut Hole Muffins

Every fall, I face the same delicious dilemma: do I bake with pumpkin or apples? I truly love them both, and usually end up making a mix of each throughout the season. Pumpkin feels cozy and spiced, while apple desserts bring that crisp, orchard-fresh sweetness—it’s impossible to pick just one!

That’s exactly why I love these Bite-Sized Dark Chocolate Pumpkin Doughnut Hole Muffins. They’re quick, perfectly portioned, and deliver all the warm pumpkin spice goodness I crave this time of year—with the bonus of rich, melty dark chocolate in every bite. Think of them as a little taste of fall, ready in less than 20 minutes, whether you’re team pumpkin, team apple, or (like me) happily somewhere in between.

Just biting into one of these muffins is pure autumn bliss. The exterior is lightly golden with a tender, soft center that melts in your mouth. Warm pumpkin spice flavors mingle perfectly with pockets of rich, slightly bittersweet dark chocolate, creating a cozy, comforting treat that’s impossible to resist. Each mini muffin is just the right size for a quick snack, an after-school treat, or a sweet addition to your morning coffee—or tea, of course! Once you try one, you’ll want to bake a batch (or two) immediately.

Enjoy!

What Ingredients Do I Need?

• Pumpkin puree – Brings moistness, natural sweetness, and cozy fall flavor.

• Canola oil – Keeps the muffins tender without adding strong flavor.

• Egg – Provides structure and richness.

• Vanilla extract – Enhances the pumpkin and chocolate flavors.

• All-purpose flour – The base for a soft, tender muffin.

• Sugar – Adds sweetness and helps with browning.

• Baking powder – Gives the muffins a light, airy texture.

• Salt – Balances flavors and enhances sweetness.

• Pumpkin pie spice – Warms the flavor with cinnamon, nutmeg, and cloves.

• Dark chocolate chips – Melty pockets of chocolate for indulgence in every bite.

Substitutions and Variations

Looking to switch things up? Here are some ideas:

• Oil substitute: Use melted coconut oil or unsweetened applesauce for a lighter option.

• Sweetener: Swap granulated sugar for brown sugar, coconut sugar, or maple sugar.

• Flour: Try whole wheat pastry flour for a slightly nuttier, more wholesome texture.

• Chocolate: Use milk chocolate or white chocolate chips if you prefer a sweeter muffin.

• Spice: Add a pinch of ginger or cardamom for extra warmth.

• Make your own pumpkin pie spice - see my graphic below for the recipe - it's easy as pie!

Kitchen Notes and Tips

Here are some tips that will help you make the best, fluffiest muffins.

• High heat:  A hotter oven makes the outside of the muffin set quickly while the inside continues to rise. This pushes the batter upward, creating taller, rounder muffin tops.  You’ll end up with a firmer, slightly crisp outer layer with a softer, fluffier interior.

• My #1 pro tip - Don’t overmix:   Gently fold wet and dry ingredients until just combined for soft, tender muffins. 

• Pan prep: Lightly grease the doughnut hole pan to ensure easy removal.

• Baking tip: Muffins are done when a toothpick inserted comes out clean or with a few crumbs.

• Storage: Keep at room temperature in an airtight container for 2–3 days or freeze for up to 1 month.

• Serving suggestion: Enjoy warm with tea, coffee, or as a portable autumn snack.

• Equipment:  Use a Doughnut hole pan or a mini muffin pan will work as well.

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    RECIPE IS DOWN BELOW👇     

Bold chocolate and silky vanilla—bakery luxury, beautifully home-baked.

Velvety Swirl Muffins with Dark Chocolate & Vanilla Cream

I’ve always believed that birthdays are the perfect excuse to treat yourself, and this year, I decided to go all in. These Velvety Swirl Muffins were my birthday indulgence—and let me tell you, they did not disappoint. The combination of bold chocolate and silky vanilla creates the most luxurious, melt-in-your-mouth experience, and the moment I took my first bite, I knew I’d made the perfect choice. Each muffin is a little piece of decadence, with dark chocolate swirled through a soft, fluffy base, and the creamy vanilla just tying everything together in the most comforting way.

For me, baking is a way to slow down and savor the moment, and what better way to do that than with a homemade treat that feels special? Bold chocolate and silky vanilla—bakery luxury, beautifully home-baked. Whether it’s to mark a special occasion or just because, these muffins are the kind of indulgence I’m always happy to treat myself to. After all, life’s little luxuries—like a warm muffin fresh out of the oven—are worth savoring, especially when they’re made with love.

Enjoy!

What Ingredients do I need?

Before you dive into making these delicious Velvety Swirl Muffins with Dark Chocolate & Vanilla Cream, here's a handy shopping list to get you started. I've organized everything by category to make your grocery run a breeze:

Dry Ingredients

• All-purpose flour
• Baking powder
• Salt
• Sugar

Dairy & Refrigerated

• Eggs
• Cream cheese
• Greek yogurt

Baking & Sweeteners

• Dark chocolate chips
• Vanilla extract

Oils & Fats

• Canola oil

Substitutions and Variations

Substitutions

One of the things I love about baking is that it’s so versatile—you can easily adjust ingredients to fit your needs or preferences without sacrificing flavor. If you’re looking to swap some ingredients in these Velvety Swirl Muffins, here are a few simple substitutions that work just as beautifully:

• Flour: If you prefer a gluten-free option, you can swap the all-purpose flour for a 1:1 gluten-free flour blend. Make sure to check the label to ensure it contains xanthan gum for structure. You can also try whole wheat flour for a heartier muffin with a slightly nutty flavor.

• Greek Yogurt: If you don’t have Greek yogurt on hand, regular yogurt will work too. For a dairy-free option, try unsweetened coconut yogurt or almond milk yogurt. Just make sure to choose one that’s thick and creamy to maintain the muffin's moisture.

• Cream Cheese: For a lighter version, you can substitute with reduced-fat cream cheese. If you prefer a dairy-free alternative, cashew cream cheese is a great option that keeps the muffins creamy and rich.

• Canola Oil: Any neutral oil like vegetable oil or sunflower oil can be used in place of canola oil. For a more indulgent option, you could also use melted butter for extra richness.

• Dark Chocolate Chips: If dark chocolate isn’t your thing, feel free to swap it with milk chocolate chips or even white chocolate chips. For a different twist, you could mix in some chopped chocolate bars or a swirl of Nutella for extra flavor.

• Vanilla: Vanilla is essential to the flavor of these muffins, and if you want to experiment, you can try different forms of vanilla. Vanilla paste is a great alternative to extract and can add a deeper, more concentrated vanilla flavor, along with those little vanilla bean specks that look beautiful in the batter. You could also use vanilla beans—just scrape out the seeds and add them to the mix. If you don’t have extract or paste, vanilla powder is another option that provides a pure, aromatic vanilla flavor.

Variations

While the Velvety Swirl Muffins with dark chocolate and vanilla cream are absolutely delicious as is, sometimes it’s fun to switch things up! Here are a couple of easy variations you can try to add a new twist to this recipe:

• Raspberry-Chocolate Swirl Muffins: Add a pop of color and tartness to your muffins by folding in fresh or frozen raspberries (no need to thaw if frozen) into the batter before swirling in the chocolate. The slight tang from the raspberries perfectly balances the rich chocolate and creamy vanilla, giving your muffins an extra layer of flavor and texture. It's a simple way to make your muffins feel fresh and vibrant!

• Banana-Chocolate Chip Swirl Muffins: For a more indulgent take, add mashed ripe banana to the muffin batter. The banana adds natural sweetness and moisture, making these muffins extra tender and soft. You can also add a few extra chocolate chips to make them even more decadent. The banana pairs beautifully with the chocolate and vanilla swirls, creating a comforting, fruity variation that’s perfect for breakfast or dessert.

Both of these variations are super simple and will give your muffins a fun twist while keeping the core flavors you love. So go ahead—get creative and enjoy the process!

Kitchen Tips and Notes for Perfect Muffins

To ensure your Velvety Swirl Muffins turn out perfectly every time, here are a few kitchen tips and notes to keep in mind:

• Don’t Overmix the Batter: When you combine the wet and dry ingredients, be careful not to overmix. A few flour streaks are totally fine. Overmixing can result in dense, tough muffins, and we want these to be light and fluffy, with that soft, melt-in-your-mouth texture.

• Fill the muffin tin almost to the top for nice big domed muffins.

• Swirl with Care: When you add the melted chocolate to the muffin batter, don’t stir it in completely. Instead, gently swirl it through with a knife or toothpick. This creates that beautiful marbled effect without mixing the flavors together too much. You want those lovely chocolate ribbons in every bite!

• Check Muffins for Doneness: The baking time for muffins can vary depending on your oven, so keep an eye on them around the 18-minute mark. Insert a toothpick into the center of a muffin—if it comes out clean or with just a few moist crumbs, the muffins are ready to be taken out of the oven.

• Cool the Muffins: After baking, allow the muffins to cool for at least 5 minutes in the tin before transferring them to a wire rack. This gives them time to set and makes them easier to remove from the tin without falling apart.

• Storage Tip: These muffins stay fresh for a couple of days at room temperature in an airtight container. You can also freeze them for up to a month—just wrap them tightly in plastic wrap or store them in a freezer bag. When you’re ready to enjoy, simply thaw at room temperature or pop them in the microwave for a few seconds for that fresh-baked taste.

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Velvety Swirl Muffins with Dark Chocolate & Vanilla Cream

Makes 12

2 cups flour
2 tsp baking powder
½ tsp salt
2 large eggs
1 cup sugar
1/2 cup cream cheese, softened
3/4 cup Greek yogurt
⅓ cup canola oil
1 tsp vanilla extract
1/2 cup dark chocolate chips

Preheat oven to 400 degrees.   Prepare a muffin tin by spraying the wells with non-stick cooking spray.

Melt the chocolate chips in the microwave in 30 sec intervals, mixing in between until fully melted. Set aside to cool down.

In a large bowl add eggs, cream cheese, yogurt, oil, and vanilla.  Whisk together until combined.  Add in your flour, sugar, baking powder, and salt.  Stir until just combined.  Do not overmix (a few flour streaks are fine).

Spoon batter into prepared muffin tins, filling about 3/4 to the top of each cup.

Pour the melted chocolate on top of each muffin. Using a knife or a toothpick swirl melted chocolate into the batter for each muffin.

Place them in the oven and bake for 18-20 minutes or until the toothpick inserted in the center comes out clean.

Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.

Last Minute Simple Holiday Treats: Marble Bark

Indulge in the perfect blend of simplicity and flavor with Marble Bark! This irresistible treat combines creamy swirls of chocolate in a beautifully marbled design, creating a delightful snack that's as satisfying to look at as it is to enjoy. Perfect for gifting, sharing, or savoring all to yourself!

Marble Bark

In need of a last-minute holiday treat that's easy to whip up? Marble Bark is not only stunning to look at but also incredibly simple to make and irresistibly delicious!  Even if you're new to the kitchen,  bark is so simple and foolproof that anyone can make it—it's a perfect recipe to try with kids for some fun, hands-on creativity!  With just 4 simple ingredients, this bark recipe is an easy and stress-free treat that delivers big on flavor and presentation!

Marble Bark is the ultimate treat that checks all the boxes—it's beautiful, delicious, and incredibly easy to make. Whether you're looking for a crowd-pleasing dessert, a thoughtful homemade gift, or a festive addition to your holiday table, this treat has you covered. The combination of rich dark and creamy white chocolate, crunchy almonds, and bursts of jewel-like dried fruit creates a flavor and texture experience that's hard to resist. Plus, it’s a no-fuss recipe that comes together in minutes, making it perfect for busy schedules or last-minute plans. Impress your loved ones with a treat that looks gourmet but is delightfully simple to prepare!

Enjoy!

What Ingredients do I need?

• semisweet chocolate chips

• white chocolate chips

• Dried cranberries, cherries, and golden raisins mix

• Roasted almonds

• Optional: Parchment paper for easy cleanup.

Substitutions and Variations

Substitutions

• Semisweet chocolate chips → Substitute with dark chocolate chips, milk chocolate chips, or a chopped chocolate bar.

• White chocolate chips → Use white chocolate melts or almond bark.

• Dried cranberries, cherries, and golden raisins mix → Swap with any dried fruit you have, like apricots, blueberries, or figs.

• Roasted almonds, chopped → Replace with any nuts or seeds, such as pecans, walnuts, pistachios, or sunflower seeds—or omit entirely for a nut-free version.

Variations

• Nut-Free Delight: Skip the nuts and use crunchy toppings like pretzel pieces, crushed cookies, or toffee bits for texture.

• Festive Colors: Use holiday-themed sprinkles, colored candy melts, or edible glitter to match the season or occasion.

• Peppermint Bark: Add crushed candy canes or peppermint candies for a cool, minty twist.

• Salty-Sweet Combo: Add a sprinkle of flaky sea salt or incorporate salted peanuts or pretzels.

• Spiced Up: Mix in a pinch of cinnamon, nutmeg, or even chili powder to the chocolate for a unique flavor profile.

Kitchen Tips and Notes

• Melt Chocolate Gently: Melt the chocolate in a microwave-safe bowl in 20-30 second intervals, stirring between each, to prevent it from burning. Alternatively, use a double boiler for a more controlled melt.

• Smooth, Even Layers: When spreading the melted chocolate on the baking sheet, use a spatula to create an even layer. If you want a thinner bark, spread it out further; for thicker bark, keep it more compact.

• Swirling Chocolate: For a perfect marbled effect, drop spoonfuls of each chocolate onto the sheet and then swirl them together gently with a toothpick or knife. Don’t overdo it—just a few swirls create a beautiful design.

• Use Parchment Paper: Line your baking sheet with parchment paper or a silicone mat for easy removal and cleanup. The bark will lift off without sticking.

Notes

• Chocolate Quality: The better the chocolate, the better the bark will taste! Consider using high-quality chocolate chips or even couverture chocolate for a smoother, richer finish.

• Toppings Placement: For the most visually appealing bark, press the toppings gently into the chocolate before it sets, ensuring they stick well without sinking too deep.

• Even Thickness: To avoid uneven bark, try to spread the chocolate as evenly as possible. If you want a uniform thickness, consider measuring the spread with a ruler or using a shallow tray.

• Experiment with Flavors: Don’t hesitate to add flavor extracts (vanilla, almond, or orange) to the melted chocolate for an extra layer of taste.

• Portioning: If you want smaller pieces, break the bark into irregular chunks after it has set, or use a knife to score it before it hardens completely, making it easier to break into pieces.

• Gift Packaging: Marble Bark makes a great gift! For a festive touch, wrap it in clear cellophane bags and tie with a ribbon, or place pieces in small mason jars with labels.

     Equipment     

• glass bowls - microwave safe prep bowls

• spatula - a kitchen workhorse

• baking sheets - sturdy and multiple sizes

• parchment paper - pre-cut 100pcs great buy!

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Marble Bark

12 oz semisweet chocolate chips
6 oz white chocolate chips
3 - 4 Tbsp dried cranberries, cherries, and golden raisins mixed
3 - 4 Tbsp roasted almonds, chopped

Line an baking sheet with parchment paper.

Place semisweet chocolate chips in a microwave safe bowl and heat chocolate in 30 second intervals, stirring each time until melted and smooth (about 1-2 minutes). Place white chocolate chips in another microwave safe bowl and heat chocolate in 30 second intervals, stirring after each interval until melted and smooth (about 1 1/2 minutes).

Pour melted semisweet chocolate into prepared pan and spread with a spatula in to a large rectangle (don't spread too thin). Dollop melted white chocolate by teaspoons over the semisweet chocolate and swirl together with a wooden skewer.  Top with dried cranberries, cherries, and raisins.  Top with chopped almonds.  Place the pan in the refrigerator for 1 hour or until the bark is set.

Using the parchment paper lift and place bark on a cutting board; either cut into squares or break off into pieces.  Pack in an airtight container and store in the refrigerator.  

Chocolate Chip Ricotta Banana Bread

My Chocolate Chip Ricotta Banana Bread is so tender and moist and full of banana and chocolate flavor that this may become your favorite banana bread recipe!

 

Chocolate Chip Ricotta Banana Bread

It's been a while since I've actually made a banana bread.  I'm not sure why because I love them.  We usually get a slice every time we go to a coffee shop so I decided it was time to make a really special one.  This Chocolate Chip Ricotta Banana Bread is special since it has ricotta cheese in it.  Using ricotta cheese in place of milk give you a bread that is really tender and moist. Add in that bananas and chocolate are a match made in heaven and you have one great quick bread.

We eat this mainly for breakfast but I've also been known to eat this as a snack with hot tea or coffee, and I've even made French toast with leftovers....decadent!  With just 8 ingredients and one bowl, you can have a loaf of banana bread ready to enjoy for your breakfast or anytime you choose.  Making it in one bowl makes it quick and easy to pull together.  The hardest part is waiting the 50 minutes for it to bake!  Let me tell you there is nothing better than a warm piece of banana bread with big banana flavor and gooey chocolate inside.

Enjoy!

What Ingredients do I need?

• bananas

• ricotta cheese

• sugar or sugar substitute ( I often use King Arthur's Baking Sugar Alternative)

• eggs

• flour

• pure vanilla extract

• baking powder

• kosher salt

• chocolate chips

Substitutions and Variations

• Chocolate:  Use a mix of dark and semi-sweet chocolate or leave out the chocolate for regular banana bread

• Nuts:  Add in pecans

• Fruit:  Add in strawberries or blueberries instead of the chocolate

• For more whole grains:  use wheat flour for half of the amount of flour requested

Kitchen Tips and Notes

• Pan size:  use a 9x5 loaf pan for the best results

• Testing for doneness:  the bread is done when a tooth pick that is stuck in the center of the loaf comes out clean

• Cooling the bread:  Allow the bread to cool in the pan for 10 minutes before removing it.  Place the removed bread on a cooling rack to continue to cool for about 15 more minutes before cutting.

• Storing:  Store your bread in a vented plastic bag.  If it is airtight the bread will become soggy.

• Do not overmix the batter:  As with muffins you want to stir the batter just until it comes together (barely all the flour is incorporated).  If you stir vigorously you will end up with a rubbery and dense product.  A thick and lumpy batter is a good batter!

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Chocolate Chip Ricotta Banana Bread

yield:  1 loaf


3 medium ripe bananas, mashed
1 cup whole milk ricotta cheese

1 cup sugar
2 eggs
2 teaspoons vanilla extract
1 ½ cups flour
2 teaspoons baking powder
1/2 teaspoon kosher salt 
1 cup  dark chocolate chips


Preheat the oven to 350 degrees F. Spray a 9x5 inch loaf pan with cooking spray and set aside.

In a medium mixing bowl, stir together the mashed bananas, ricotta, sugar, eggs, and vanilla. Add the flour, baking powder, and salt. Mix until just combined, do not overmix the batter. Fold in the chocolate chips.

Pour the batter into the loaf pan. Bake for 50-60 minutes or the top is golden brown and a toothpick inserted into the center of the loaf comes out clean.