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Pumpkin Chocolate Chip Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 136 reviews
  • Author: Lauren
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

These Pumpkin Chocolate Chip Muffins are moist, tender, and packed with rich chocolate chips. Featuring a perfect balance of warm pumpkin flavor and sweet spices, these muffins make a delicious seasonal treat that’s quick and easy to prepare. Ideal for breakfast, snacks, or dessert, they bake up beautifully with rounded tops and melty chocolate chips throughout.

Ingredients

Scale

Wet Ingredients

  • 1 15oz can pumpkin puree (I like Libby’s)
  • 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

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the cups well.
  2. Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, granulated sugar, light brown sugar, vegetable oil, eggs, vanilla extract, and sour cream. Whisk together until the mixture is smooth and evenly combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the baking powder, baking soda, pumpkin pie spice (if using), kosher salt, and all-purpose flour until well blended.
  4. Incorporate Dry into Wet: Gradually add the dry ingredients into the wet pumpkin mixture, stirring gently just until the flour disappears. Avoid overmixing to maintain a tender crumb.
  5. Add Chocolate Chips: Fold in 1 1/4 cups (225g) of semisweet chocolate chips evenly through the batter.
  6. Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle additional chocolate chips on top of each muffin for an attractive finish and extra melty bites.
  7. Bake: Place the muffin tin in the oven and bake for 28-30 minutes or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.
  8. Cool: Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • These pumpkin chocolate chip muffins are extremely moist and loaded with melty chocolate chips.
  • They develop perfectly rounded tops that look as good as they taste.
  • Using sour cream adds extra tenderness and moisture to the muffins.
  • For a spice variation, feel free to adjust or omit the pumpkin pie spice.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 280
  • Sugar: 20g
  • Sodium: 210mg
  • Fat: 13g
  • Saturated Fat: 3g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 40mg

Find it online: https://tastyrates.com/pumpkin-chocolate-chip-muffins-recipe/