Delicious Pumpkin Chocolate Chip Muffins You’ll Love to Bake
These moist chocolate chip muffins blend pumpkin and sweet chocolate, making them a must-try autumn treat.
Equipment
- Muffin tin
- Mixing bowl
- Whisk
- Rubber spatula
Ingredients
For the Muffins
- 1 cup pumpkin puree 100% pure pumpkin puree for best results
- 1 cup granulated sugar can substitute with coconut sugar
- 1/2 cup light brown sugar adds depth of flavor
- 1/2 cup vegetable oil can use melted coconut oil
- 2 large eggs or substitute with flax eggs for vegan option
- 1 teaspoon vanilla extract
- 1/2 cup sour cream Greek yogurt is a healthy alternative
- 2 cups all-purpose flour or a 1:1 gluten-free blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon pumpkin pie spice optional
- 1 cup semisweet chocolate chips dark chocolate chips are a healthier choice
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Lightly grease a muffin tin and line it with paper liners.
- In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and sour cream until smooth.
- Add in the baking powder, baking soda, and salt. Mix until well blended.
- Gradually whisk in the all-purpose flour until just combined.
- Gently fold in the semisweet chocolate chips.
- Divide the muffin batter evenly among the prepared liners.
- Bake for 25-30 minutes, until a toothpick comes out with a few moist crumbs.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
Notes
These muffins can be customized based on dietary needs like coconut sugar or gluten-free flour substitutions.