Chocolate Chip Muffins with Pumpkin
These chocolate chip muffins are moist, flavorful, and perfect for fall. Pumpkin and spice bring cozy depth, while chocolate chips add a sweet surprise in every bite.
Equipment
- - 12-cup muffin tin
- Mixing bowls
- - Whisk and spatula
- - Ice cream scoop (optional)
Ingredients
- - 1 can 15 oz pure pumpkin puree
- - 1 cup granulated sugar
- - ½ cup packed light brown sugar
- - ½ cup vegetable oil or melted butter
- - 2 large eggs
- - 1 tsp vanilla extract
- - ¼ cup sour cream or Greek yogurt
- - 1 tsp baking powder
- - ½ tsp baking soda
- - 1¼ tsp pumpkin pie spice
- - ¼ tsp kosher salt
- - 2 cups all-purpose flour
- - 1¼ cups semisweet chocolate chips plus extra for topping
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly grease the top edges.
- In a large bowl, whisk together pumpkin, sugars, oil, eggs, vanilla, and sour cream until smooth.
- Add baking powder, baking soda, spice, and salt. Stir to combine.
- Add flour and mix halfway, then fold in chocolate chips. Do not overmix.
- Divide batter evenly among liners, filling to the top. Add extra chocolate chips on top.
- Bake 25–30 minutes, until a toothpick comes out with moist crumbs.
- Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool.
Notes
- Swap chocolate chips with nuts or dried fruit for variety.
- To freeze, wrap cooled muffins individually and store up to 3 months.
- To freeze, wrap cooled muffins individually and store up to 3 months.