Pumpkin Chocolate Chip Muffins
Soft, moist, and filled with cozy fall flavor, these pumpkin chocolate chip muffins are the perfect make-ahead breakfast or sweet treat. No mixer required!
Equipment
- - 12-cup muffin tin
- Mixing bowls
- - Whisk & spatula
- - Ice cream scoop (optional)
- - Paper liners
Ingredients
- - 1 can 15 oz pure pumpkin puree
- - 1 cup granulated sugar
- - ½ cup light brown sugar packed
- - ½ cup vegetable oil or melted butter/coconut oil
- - 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 more for topping
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly grease the top rims.
- In a large bowl, whisk together pumpkin, sugars, oil, eggs, vanilla, and sour cream until smooth.
- Add baking powder, baking soda, pumpkin pie spice, and salt. Whisk to combine.
- Stir in flour until halfway mixed, then fold in chocolate chips gently until no flour streaks remain.
- Divide batter evenly among muffin cups. Fill to the top. Sprinkle extra chocolate chips on top.
- Bake for 25–30 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool in the tin for 5 minutes, then transfer to a rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to 4 days.
- Freeze for up to 3 months. Wrap individually.
- To reheat, microwave for 30–45 seconds or warm in a 300°F oven.
- Freeze for up to 3 months. Wrap individually.
- To reheat, microwave for 30–45 seconds or warm in a 300°F oven.