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chocolate chip muffins

Moist Chocolate Chip Muffins with a Pumpkin Spice Twist

Delight in these chocolate chip muffins, featuring a moist pumpkin spice twist, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 muffins
Calories 180 kcal

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Ingredients
  

For the Muffin Base

  • 1 cup pumpkin puree Use pure pumpkin puree to avoid added sugars.
  • 1 cup granulated sugar Can be replaced with coconut sugar for a healthier option.
  • 1/2 cup light brown sugar Regular sugar can work in a pinch.
  • 1/2 cup vegetable oil Melted coconut oil or applesauce can be healthier alternatives.
  • 2 large eggs For vegan option, try flax eggs.
  • 1 teaspoon vanilla extract Opt for pure extract for the best results.
  • 1/2 cup sour cream Greek yogurt is an excellent substitute.
  • 2 cups all-purpose flour Replace with a gluten-free blend if needed.
  • 1 teaspoon baking powder Ensure they are fresh for best performance.
  • 1/2 teaspoon baking soda Ensure they are fresh for best performance.
  • 1 teaspoon pumpkin pie spice Optional; substitute with a mix of cinnamon, nutmeg, and ginger.
  • 1/2 teaspoon kosher salt Balances sweetness and enhances flavors.

For the Chocolatey Goodness

  • 1 cup semisweet chocolate chips Swap for dark chocolate chips for a less sweet muffin.

Instructions
 

Making the Muffins

  • Preheat the oven to 350°F (175°C). Grease a muffin tin with non-stick spray and line it with paper liners.
  • Whisk together the wet ingredients in a large bowl: pumpkin puree, granulated sugar, light brown sugar, vegetable oil, eggs, vanilla extract, and sour cream until smooth and well combined, approximately 3-4 minutes.
  • Combine the dry ingredients in a separate bowl: mix together baking powder, baking soda, pumpkin pie spice, and kosher salt. Gradually whisk this mixture into the wet ingredients until just incorporated.
  • Add the all-purpose flour slowly, mixing gently until the batter is halfway combined.
  • Fold in the semisweet chocolate chips with a spatula.
  • Fill the muffin liners about 2/3 full with the batter, and sprinkle a few extra chocolate chips on top.
  • Bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center.
  • Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm with a pat of butter for an indulgent treat.
Keyword baking, Chocolate Chip Muffins, easy recipe, fall baking, moist muffins, pumpkin spice