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👇     

Triple the Chips, Triple the Fun: Chunky Monkey Muffins

Moist and fluffy banana muffins packed with milk, dark, and bittersweet chocolate chips. This small-batch Chunky Monkey Muffin recipe makes just 8 indulgent treats—perfect for breakfast, snacking, or dessert!

Triple the Chips, Triple the Fun: Chunky Monkey Muffins

If you’ve been around my kitchen—or my blog—for any length of time, you know muffins are kind of my thing. From fruity bursts to spiced classics, I’ve built quite the lineup of small-batch muffin recipes for every craving. But some mornings (or afternoons, or let’s be honest—late-night kitchen raids) call for something decadent. Something melty and chocolate-studded and worthy of those big bakery-style domed tops. Enter: Chunky Monkey Muffins.

These beauties are a chocolate lover’s dream wrapped in the warm hug of ripe banana. We’re talking three kinds of chocolate chips—milk, dark, and bittersweet—folded into a moist, tender banana muffin batter that comes together in one bowl. That’s right: no fancy steps, no mixer, and minimal cleanup. Just stir, scoop, and bake your way to muffin magic.

What I love most about these muffins (besides how fast they disappear) is how comforting they are. They’ve got that nostalgic banana bread warmth, paired with rich chocolate pockets that melt into every bite. And thanks to a tall fill and the right oven temp, they rise into those gorgeous golden domes that make you feel like you picked them up from a corner bakery—only better, because you made them yourself.

Enjoy!

What Ingredients do I need?

Produce

• Ripe bananas

Dairy & Eggs

• Milk
• Eggs

Baking & Pantry

• All-purpose flour
• Sugar or sugar substitute
• Baking powder
• Salt
• Canola oil (or other neutral oil)
• Milk chocolate chips
• Dark chocolate chips
• Bittersweet chocolate chips (or a mixed bag of chocolate chips if preferred)

Substitutions and Variations

Substitutions

• Milk:  Any plant-based milk (almond, oat, soy, etc.)  Or use buttermilk for added richness and tang

• Canola Oil:  Melted butter or coconut oil (adds richness and flavor)  Applesauce or Greek yogurt for a lighter version

• All-Purpose Flour:  Whole wheat flour (1:1, but may yield a denser texture)  Gluten-free all-purpose blend (with xanthan gum if needed)

• Sugar:  Coconut sugar, honey, or maple syrup (adjust liquids slightly if using liquid sweeteners)  Granulated monk fruit or stevia blend (if sugar-free)

Variations

• Peanut Butter Swirl: Add 2 tablespoons of peanut butter to the batter or swirl it on top before baking for that classic Chunky Monkey vibe.

• Cinnamon Banana-Choco Muffins: Add ½ teaspoon ground cinnamon to the dry ingredients for a cozy spice note.

• Nutty Monkey: Stir in ¼ cup chopped walnuts or pecans for crunch and richness.

• Coconut Dream: Add ¼ cup shredded coconut for a tropical twist.

Kitchen Tips and Notes

• Use very ripe bananas – The spottier and softer, the better! They’ll add natural sweetness and ensure a moist, tender crumb.

• Don’t overmix – Gently fold the dry ingredients into the wet just until combined. Overmixing can lead to dense or rubbery muffins.

• Fill muffin wells to the top – For those gorgeous, domed tops, don’t be shy—this batter is meant to rise high!

• Start with a hot oven – Baking at 400°F gives the muffins a blast of heat that encourages a dramatic rise right from the start.

• Top before baking – Press a few extra chips into the tops of each muffin before they go into the oven for that professional, picture-perfect look.

• Check early – Ovens vary, so check at 18 minutes with a toothpick. It should come out clean or with a few moist crumbs, not wet batter.

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😋Muffin Talk:

Did you treat yourself to a bakery-style indulgence from your own kitchen?  I'd love to know what your favorite muffin flavor is.  Leave me a comment below and let's start a discussion!   

If you bake a batch, I’d love to see how they turn out. Snap a pic and tag me on Instagram [@SliceofSouthern] so I can share your delicious creations! Let’s keep the muffin magic going—one flavor at a time. 💛 #ChunkyMonkeyMuffins #MuffinMood

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.

Valentine's Day Breakfast Treat: Raspberry Chocolate Chip Muffins

Luscious tart raspberries combined with mini chocolate chips make the most decadant muffins and scream Valentine's Day!

Raspberry Chocolate Chip Muffins

One of my all time favorite combinations is raspberry and chocolate.  Wherever I see it combined (chocolate bars, ice cream, chessecake, cupcakes, etc.) I'm there buying it.  So I'm not sure why I haven't made a Raspberry Chocolate Chip Muffin until today, but the coming Valentine's Day sparked my inspiration.

These muffins are made from my basic muffin recipe but are soooo luscious and decadent!  I actually got 8 muffins out of this batch due to all the add-in which is a win in my book!  The addition of fresh raspberries and mini chocolate chips is present throughout the muffin and is filled with tartness surrounded by chocolate.  These truely are Heaven in a muffin.  Perfect for Valentine's Day or actually anyday!

Enjoy!

What Ingredients do I need?

• eggs
• low-fat milk
• canola oil
• all purpose flour
• sugar or alternative sugar 1:1 ratio (for Keto, low carb)
• baking soda
• salt
• fresh raspberries
• mini chocolate chips

Substitutions and Variations

• Use white whole wheat flour in place of the all purpose flour

• Make mini muffins or small loaves instead

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute.  I like King Arthur's sugar alternative.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is not to "overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

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

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More Muffins to Make

Strawberry Chocolate Chip Mini Muffins - Lower Carb Version

Pumpkin and Eggnog Swirl Muffins

Apple Cider Doughnut Muffins

Vanilla Chai Muffins

Cranberry Orange Muffins - Small Batch

Mexican Hot Chocolate Muffins

Simple Blueberry Muffins

Raspberry Chocolate Chip Muffins

Makes 6-8

1 egg
1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup sugar
2 teaspoon baking soda
1/2 teaspoon salt

3/4 of a pint of fresh raspberries

1/2 cup mini chocolate chips

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside.

In a large bowl add the egg, milk, and oil. Mix together using a whisk.

Add the flour, sugar, baking powder, and salt.  Stir just until combined. Do not over mix. Fold in raspberries and chocolate chips, holding a few back to add to the tops.

Using a cookie scoop, add batter to a muffin tin to make 6-8 muffins. Add a few raspberries and chocolate chips to the top of each muffin.  Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.