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
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.