Description
These Pumpkin Chocolate Chip Muffins combine the rich, moist texture of pumpkin with melty semisweet chocolate chips, creating a perfect fall-inspired treat. Soft and fluffy with just the right amount of sweetness and spice, these muffins are ideal for breakfast, snacks, or dessert.
Ingredients
Scale
Wet Ingredients
- 1 15oz can pumpkin puree (Libby’s recommended)
- 1 cup (200g) granulated sugar
- 1/2 cup (105g) light brown sugar, packed
- 1/2 cup (112g) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup (63g) sour cream
Dry Ingredients
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 tsp pumpkin pie spice (optional)
- 1/4 tsp kosher salt
- 2 cups (265g) all purpose flour
Add-ins
- 1 1/4 cup (225g) semisweet chocolate chips, plus more for topping
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C) and lightly grease the surface of a muffin tin around the top rims of each cavity. Line the cavities with 12 paper liners for easy removal.
- Mix wet ingredients: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, light brown sugar, vegetable oil, eggs, vanilla extract, and sour cream until the mixture is smooth and well combined.
- Add dry leavening ingredients: Whisk in the baking powder, baking soda, pumpkin pie spice (if using), and kosher salt to the wet mixture to evenly distribute the leaveners and spices.
- Incorporate flour: Gradually add the all-purpose flour and whisk until the mixture is about halfway combined. Avoid overmixing to keep the muffins tender.
- Fold in chocolate chips: Add the semisweet chocolate chips and gently fold them into the batter using a rubber spatula until fully combined.
- Fill muffin liners: Use a large ice cream scoop or spoon to divide the batter evenly among the 12 liners, filling each muffin cup all the way to the top and slightly over for a generous muffin.
- Top with extra chips and bake: Sprinkle additional chocolate chips on top of each muffin for a melty, chocolatey finish. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and serve: Let the muffins rest in the tin for 5 minutes then carefully remove and transfer them to a wire rack to cool slightly. These muffins are best enjoyed warm for the most flavorful experience.
Notes
- Using canned pumpkin puree ensures a consistent texture, but you can substitute with homemade pumpkin puree if desired.
- For a dairy-free option, substitute sour cream with coconut yogurt or a plant-based sour cream alternative.
- Pumpkin pie spice is optional but adds warm, aromatic flavors. You can make your own by mixing cinnamon, nutmeg, ginger, and cloves.
- Do not overmix the batter to maintain the muffins’ moist and tender crumb.
- Adding extra chocolate chips on top creates a visually appealing and deliciously chocolate-topped muffin.
- Store any leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 310 kcal
- Sugar: 23 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: pumpkin muffins, chocolate chip muffins, fall recipes, pumpkin chocolate chip, moist muffins
