Description
Delightfully moist and flavorful Pumpkin Chocolate Chip Muffins, featuring a blend of pumpkin puree, warm spices, and melty semisweet chocolate chips. Perfect for fall breakfasts or a cozy snack, these muffins balance sweetness with the rich earthiness of pumpkin and a hint of pumpkin pie spice.
Ingredients
Wet Ingredients
- 1 15oz can pumpkin puree (preferably 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 extra for topping
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and lightly grease around the top rims of your muffin tin cavities. Line the muffin tin with 12 paper liners.
- 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 uniform.
- Add dry leavening and spices: Whisk in the baking powder, baking soda, pumpkin pie spice (if using), and kosher salt, ensuring everything is evenly distributed.
- Add flour: Gradually add the all-purpose flour to the wet ingredients and whisk until it’s about halfway combined—do not overmix.
- Fold in chocolate chips: Pour in the semisweet chocolate chips and gently fold them into the batter using a rubber spatula until fully incorporated.
- Fill muffin liners: Divide the batter evenly among the 12 muffin liners, filling each to the top and slightly over. Using a large ice cream scoop or cookie scooper can help make this easier.
- Top with extra chocolate chips: Sprinkle a small handful of additional chocolate chips on top of each muffin for a lovely finish.
- Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center of a muffin comes out clean with just a few moist crumbs attached.
- Cool: Allow the muffins to rest in the tin for 5 minutes, then carefully remove the muffins from the tin and transfer to a wire rack to cool completely.
- Serve: These muffins are best enjoyed warm when the chocolate chips are still melty. Dig in and enjoy!
Notes
- For best results, do not overmix the batter; this will keep the muffins tender and moist.
- If you prefer a spicier muffin, increase the pumpkin pie spice slightly.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
- Substitute chocolate chips for walnuts or pecans if you want a nutty crunch.
- You can use Greek yogurt instead of sour cream for a healthier twist.