Description
These Chocolate Chip & Pumpkin Muffins are seriously moist (thanks to sour cream and pumpkin puree!) and loaded with rich pumpkin and gooey chocolate. Perfect for fall!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- 2 teaspoons pumpkin pie spice
- 2 large eggs, room temperature
- â…” cup granulated sugar
- ¼ cup packed light brown sugar
- ½ cup neutral oil
- 1 tablespoon vanilla extract
- ¼ cup sour cream, at room temperature
- 1 cup pumpkin purée
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a large bowl, whisk the pumpkin, brown sugar, granulated sugar, eggs, oil, sour cream, and vanilla until smooth.
- Add the dry ingredients to the wet and fold just until a few flour streaks remain. Fold in the chocolate chips, reserving 2 tablespoons for topping. Do not overmix.
- Divide the batter evenly among the liners. Sprinkle the reserved chocolate chips on top.
- Bake for 5 minutes at 425°F (220°C), then (without opening the oven) reduce the temperature to 350°F (175°C)and continue baking for 15–18 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the muffins rest in the pan for 5 minutes, then transfer to a rack to cool. Serve warm or at room temperature.
Notes
Your chocolate chip and pumpkin muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, store in the refrigerator for up to 1 week or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American