Chocolate Chip Muffins with Pumpkin
Moist, bakery-style pumpkin chocolate chip muffins packed with fall flavor. One bowl, no fuss, freezer-friendly, and a family favorite!
Equipment
- - Muffin tin (12-cup)
- Mixing bowls
- - Whisk & rubber spatula
- - Paper muffin liners
Ingredients
- - 1 can 15 oz 100% pure pumpkin
- - 1 cup granulated sugar
- - ½ cup packed light brown sugar
- - ½ cup vegetable 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 muffin tin with 12 paper liners and lightly grease the top rim.
- 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. Mix well.
- Stir in flour until mostly combined, then fold in chocolate chips. Don’t overmix.
- Divide batter evenly into muffin cups. Fill to the top and sprinkle extra chocolate chips on each.
- Bake 25–30 minutes or until a toothpick comes out with just a few moist crumbs.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Swap sour cream with Greek yogurt.
- Use mini chocolate chips or add chopped nuts for variation.
- Store at room temp for 4 days or freeze up to 3 months.
- Use mini chocolate chips or add chopped nuts for variation.
- Store at room temp for 4 days or freeze up to 3 months.