Pumpkin Chocolate Chip Muffins
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(23)
Ingredients
12 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
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Preparation
Step 1
Preheat the oven to 350F and lightly grease the surface of a muffin tin (not inside the cavities, but just around the top rim of each). Fill with 12 paper liners.
Step 2
In a large mixing bowl, whisk together the pumpkin, sugar, brown sugar, oil, eggs, vanilla, and sour cream.
Step 3
Once smooth, whisk in the baking powder, baking soda, pumpkin pie spice (if using), and salt.
Step 4
Add in the flour and whisk until it’s about halfway incorporated.
Step 5
Dump in the chocolate chips and use a rubber spatula to fold and fully combine the batter.
Step 6
Divide the batter between the 12 liners, filling each all the way to the top and then some. I like to use a large ice cream or cookie scooper to make this process a little easier.
Step 7
Top each muffin with a tiny handful of extra chocolate chips.
Step 8
Bake for 25-30 minutes or until a toothpick in the center comes out clean with a few moist crumbs.
Step 9
Allow the muffins to rest for 5 minutes, then carefully release and transfer to a cooling rack.
Step 10
The muffins are best when they’re slightly warm so dig in!
Step 11
Save recipe for the next time?
Chef's notes
PUMPKIN PIE SPICE – I’m personally not a big fan of warm spices mixed with chocolate, so I left this as an optional ingredient. If you don’t have this specific spice blend you can also use – 3/4 tsp cinnamon + 1/4 tsp ginger + 1/8 tsp cloves + 1/8 tsp nutmeg.
