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Pumpkin Chocolate Chip Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 84 reviews
  • Author: Villerius
  • 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 bursting with rich pumpkin flavor and melty semisweet chocolate chips. Perfect for fall or any time you crave a comforting, sweet treat with a hint of warming pumpkin pie spice. Quick and easy to prepare, these muffins bake up with perfectly rounded tops and a soft crumb that will satisfy your sweet tooth.

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

Mix-Ins

  • 1 1/4 cup (225g) semisweet chocolate chips, plus more for topping

Instructions

  1. Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly to prevent sticking.
  2. Combine 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 smooth and fully incorporated.
  3. Mix dry ingredients: In a separate bowl, sift together the baking powder, baking soda, pumpkin pie spice, kosher salt, and all-purpose flour to ensure even distribution of leavening agents and spices.
  4. Combine wet and dry mixtures: Gradually fold the dry ingredients into the wet pumpkin mixture using a spatula or wooden spoon, mixing gently until just combined—avoid overmixing to keep the muffins tender.
  5. Add chocolate chips: Fold in 1 1/4 cups (225g) of semisweet chocolate chips, reserving some to sprinkle on top of the muffins before baking.
  6. Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle the reserved chocolate chips on top of each muffin for an extra melty finish.
  7. Bake the muffins: Place the muffin tin in the preheated 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 moist crumbs attached.
  8. Cool and serve: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely or enjoy warm for a gooey chocolate experience.

Notes

  • These pumpkin chocolate chip muffins are incredibly moist and packed with melty chocolate chips.
  • They bake up with perfectly rounded tops making them look as good as they taste.
  • This recipe is quick and easy to whip up making it ideal for breakfast or snack time.
  • Use pumpkin pie spice for authentic fall flavor, or increase/decrease based on your preferences.
  • If you want dairy-free muffins, substitute sour cream with coconut yogurt or omit altogether.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 320 kcal
  • Sugar: 22 g
  • Sodium: 220 mg
  • Fat: 15 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 40 mg

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