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Description
Moist and perfectly spiced, these pumpkin chocolate chip muffins are a sweet fall treat. My trusted recipe forms nice round muffin tops every time! Recipe includes a how-to video!
Ingredients
Scale
- 1 ¼ cups pumpkin puree
- ½ cup avocado oil (may substitute with vegetable or canola oil)
- ⅔ cup granulated sugar
- ½ cup light brown sugar (packed firmly)
- ¼ cup sour cream
- 2 large eggs (preferably at room temperature)
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 2 teaspoons pumpkin spice
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon table salt
- 1 ½ cups chocolate chips (plus extra for topping, if desired)
Instructions
- Start by preheating your oven to 425°F and lining a muffin tin that holds 12 muffins with paper liners. Set this aside for later use.
- In a large mixing bowl, combine the pumpkin puree, oil, both sugars, sour cream, eggs, and vanilla extract. Whisk the mixture vigorously until it is smooth and well combined.
- In another medium-sized bowl, whisk together the flour, pumpkin spice, baking powder, baking soda, and salt.
- Incorporate the dry ingredients into the wet mixture, stirring until they are mostly combined. Then, add the chocolate chips and mix until the batter is uniform and the chips are evenly distributed, being careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, and if desired, sprinkle additional chocolate chips on top.
- Place the muffin tin in the center of the preheated oven and bake for 9 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for an additional 12 minutes, or until the muffins are fully cooked and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the tin for 5 to 8 minutes before carefully transferring them to a cooling rack to cool completely.
Notes
Use room temperature eggs for better mixing and rise. Store muffins in an airtight container for up to 3 days at room temperature. Substitute avocado oil with canola oil for a milder flavor.
- Prep Time: 10 minutes
- Cook Time: 21 minutes
- Category: Breakfast, Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 369 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.04 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 33 mg
