Irresistible Pumpkin Chocolate Chip Muffins for Cozy Mornings
Delight in these chocolate chip muffins featuring pumpkin for moistness and rich flavor, perfect for cozy mornings.
Equipment
- Muffin tin
- Mixing bowl
- Whisk
- Rubber spatula
- Scoop
Ingredients
For the Batter
- 1 cup Plain Pumpkin Puree Avoid pumpkin pie filling
- 1 cup Granulated Sugar
- 1/2 cup Light Brown Sugar
- 1/2 cup Vegetable Oil
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1/2 cup Sour Cream Greek yogurt can be used as a substitute
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Pumpkin Pie Spice Can substitute with cinnamon
- 1/2 teaspoon Kosher Salt
- 1 cup Semisweet Chocolate Chips Toss in flour to prevent sinking
Optional Mix-Ins
- 1/2 cup Nuts (Walnuts/Pecans) Adds crunch and texture
- 1/2 cup Dark Chocolate Chips
- 1 teaspoon Additional Spices Nutmeg or ginger for extra flavor
Instructions
How to Make Chocolate Chip Muffins
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin lightly with cooking spray or butter and line 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 the baking powder, baking soda, pumpkin pie spice, and salt to the wet mixture and stir gently until combined.
- Gradually mix in the all-purpose flour until halfway incorporated, then fold in the semisweet chocolate chips.
- Divide the batter evenly among the muffin liners, filling them about 2/3 full.
- Sprinkle extra chocolate chips on top of each muffin before baking.
- Bake for 25-30 minutes, or until a toothpick comes out mostly clean.
- Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.
Notes
Enjoy warm with butter or cream cheese for a comforting touch.