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Pumpkin Chocolate Chip Muffins Recipe

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4.1 from 10 reviews

These pumpkin chocolate chip muffins are moist, flavorful, and loaded with melty chocolate chips. They feature perfectly rounded tops and are quick and easy to prepare, making them an ideal treat for any season.

  • Total Time: 45 minutes
  • Yield: 12 muffins

Ingredients

Pumpkin Chocolate Chip Muffins

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

Instructions

  1. Prepare the muffin tin: Preheat the oven to 350°F and lightly grease the surface of a muffin tin, specifically around the top rim of each cavity. Line the cavities with 12 paper liners.
  2. 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.
  3. Add leavening and spices: Whisk in the baking powder, baking soda, pumpkin pie spice if using, and kosher salt until well combined.
  4. Incorporate flour: Add the all-purpose flour and whisk until the batter is about halfway mixed, leaving some flour still visible.
  5. Fold in chocolate chips: Add the semisweet chocolate chips and gently fold them into the batter with a rubber spatula until fully combined.
  6. Fill muffin liners: Divide the batter evenly between the 12 muffin liners, filling each one to the top and slightly above. Using a large ice cream or cookie scooper can make this easier.
  7. Add topping: Sprinkle a small handful of extra chocolate chips on top of each filled muffin liner.
  8. Bake: Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached.
  9. Cool and serve: Let the muffins rest for 5 minutes in the tin, then carefully remove and transfer them to a cooling rack. The muffins are best enjoyed slightly warm.

Notes

  • Do not grease the inside of the muffin cavities, only the top rims, to help muffins rise evenly.
  • Using a large ice cream scoop helps portion batter evenly and makes filling liners easier.
  • You can omit pumpkin pie spice if you prefer a milder pumpkin flavor.
  • Store muffins in an airtight container for up to 3 days or freeze for longer storage.
  • Allow muffins to cool slightly to fully enjoy their moist texture and melty chocolate chips.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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