Irresistibly Moist Pumpkin Chocolate Chip Muffins to Savor
Delightful chocolate chip muffins infused with pumpkin spice, perfect for any occasion.
Equipment
- Muffin tin
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Spatula
Ingredients
For the Batter
- 1 cup Plain Pumpkin Puree Avoid using pumpkin pie filling.
- 1 cup Granulated Sugar
- 1/2 cup Light Brown Sugar Enhances moisture.
- 1/2 cup Vegetable Oil Can substitute with melted coconut oil.
- 2 large Eggs Essential for structure.
- 1 teaspoon Vanilla Extract Enhances flavor.
- 1/2 cup Sour Cream Yogurt is a substitute.
- 2 cups All-Purpose Flour Gluten-free option available.
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Pumpkin Pie Spice Optional.
- 1/2 teaspoon Kosher Salt
- 1 cup Semi-sweet Chocolate Chips Toss in flour before mixing.
For the Topping
- 1/2 cup Additional Chocolate Chips For sprinkling on top.
- 1 tablespoon Cinnamon Sugar Optional, for topping.
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
- Line 12 muffin cavities with paper liners.
- Whisk together the pumpkin puree, granulated sugar, light brown sugar, vegetable oil, eggs, vanilla extract, and sour cream in a large bowl until smooth.
- Add the baking powder, baking soda, pumpkin pie spice (if using), and salt; mix well.
- Incorporate the all-purpose flour gradually until just combined.
- Fold in the semi-sweet chocolate chips gently until no flour streaks remain.
- Fill muffin liners about 2/3 full and top with additional chocolate chips.
- Bake for 25-30 minutes until a toothpick inserted comes out with a few moist crumbs.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.
Notes
Optional: Sprinkle with cinnamon sugar before baking for extra flavor.