Description
Pumpkin Chocolate Chip Muffins are soft, moist, and filled with gooey chocolate chips. This one-bowl fall recipe bakes into tall, bakery-style muffins perfect for breakfast or snacking.
Ingredients
Scale
- 1 (15oz) can pumpkin puree
- 1 cup (200g) granulated sugar
- 1/2 cup (105g) light brown sugar, packed
- 1/2 cup (112g) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup (63g) sour cream
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 tsp pumpkin pie spice (optional)
- 1/4 tsp kosher salt
- 2 cups (265g) all-purpose flour
- 1 1/4 cups (225g) semisweet chocolate chips, plus extra for topping
Instructions
- Preheat oven to 350°F (175°C). Line a 12-count muffin tin with paper liners.
- In a large bowl, whisk together pumpkin, sugars, oil, eggs, vanilla, and sour cream until smooth.
- Whisk in baking powder, baking soda, pumpkin pie spice, and salt.
- Gently fold in flour until halfway combined.
- Add chocolate chips and fold until just combined. Batter will be thick.
- Scoop batter into muffin liners, filling each to the top. Sprinkle 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. Serve warm or store for later.
Notes
Store muffins in an airtight container at room temperature for 2 days, in the fridge for up to 1 week, or freeze up to 3 months. Reheat in the microwave for 20 seconds to enjoy warm.
- Prep Time: 15
- Cook Time: 30
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 22g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: pumpkin chocolate chip muffins, pumpkin muffins, fall baking, bakery-style muffins