Pumpkin Chocolate Chip Muffins
These moist and fluffy pumpkin chocolate chip muffins are packed with cozy spices and melty chocolate. An easy one-bowl recipe that’s perfect for fall mornings or lunchbox treats.
Equipment
- - 12-cup muffin tin
- Mixing bowl
- Whisk and spatula
- - Paper liners
Ingredients
- - 1 can 15 oz pure pumpkin (not pie filling)
- - 1 cup granulated sugar
- - ½ cup packed light brown sugar
- - 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 or DIY blend
- - ¼ tsp kosher salt
- - 2 cups all-purpose flour
- - 1¼ cups semisweet chocolate chips plus extra for topping
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly grease the top surface.
- In a large bowl, whisk together pumpkin, sugars, oil, eggs, vanilla, and sour cream until smooth.
- Stir in baking powder, baking soda, pumpkin pie spice, and salt until well combined.
- Add flour and stir until about halfway mixed. Add chocolate chips and fold gently until just combined—don’t overmix.
- Divide batter evenly into liners, filling each nearly full. Top with extra chocolate chips.
- Bake for 25–30 minutes, or until a toothpick comes out with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
- Store at room temp for up to 4 days or freeze for up to 3 months.
- Substitute Greek yogurt for sour cream if preferred.
- Substitute Greek yogurt for sour cream if preferred.