Pumpkin chocolate chip muffins are the ultimate fall treat, combining the rich flavor of pumpkin with the indulgent sweetness of chocolate chips. These muffins perfectly encapsulate the cozy, warm spices of the season while being a crowd-pleaser for both pumpkin and chocolate lovers. Whether you’re enjoying them for breakfast, as a snack, or a sweet treat with coffee, they’re a delightful addition to any autumn day.
Why You’ll Love This Recipe:
- Fall Flavors: Pumpkin and warm spices bring a seasonal touch.
- Chocolate Chips: Add a sweet, melty richness to each bite.
- Moist and Tender: Thanks to the combination of sour cream and pumpkin puree.
Ingredients You’ll Need:
- All-purpose flour: The base for our muffins, creating structure.
- Baking soda: Ensures your muffins rise perfectly.
- Cinnamon & Nutmeg: Adds that classic fall spice blend.
- Canned Pumpkin Puree: The star of the recipe, adding moisture and flavor.
- Vegetable oil: Keeps the muffins tender and moist.
- Eggs: For binding and structure.
- Sour Cream: Adds richness and tang.
- Chocolate Chips: Semi-sweet chips for a balanced sweetness.
- Granulated Sugar & Vanilla Extract: To sweeten and enhance flavor.
How to Make Pumpkin Chocolate Chip Muffins
Step-by-Step Instructions:
- Preheat the Oven: Set the oven to 425°F. Line a 12-cup muffin pan with liners or grease it well.
- Mix the Dry Ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- Prepare the Wet Ingredients: In a separate bowl, whisk together vegetable oil, sugar, eggs, sour cream, canned pumpkin, and vanilla until smooth.
- Combine and Add Chocolate Chips: Fold the dry ingredients into the wet mixture until just combined, then fold in the chocolate chips.
- Bake: Scoop the batter into the muffin cups and bake at 425°F for 5 minutes. Reduce the oven temperature to 350°F and bake for another 15 minutes until a toothpick comes out clean.
- Cool and Serve: Let the muffins cool for a few minutes before transferring them to a wire rack.
Cooking Tips
- Don’t Overmix: Stir the wet and dry ingredients just until combined to avoid tough muffins.
- Temperature Trick: Starting with a high oven temperature creates domed muffin tops.
- Add-ins: Feel free to add nuts or extra chocolate chips for more texture.
Helpful Tips
- Storage: Store leftover muffins in an airtight container for up to 3 days.
- Freezing: These muffins freeze well! Just wrap them individually and freeze for up to 3 months.
Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Notes
- For a healthier twist, you can substitute some or all of the oil with unsweetened applesauce.
- Use dark chocolate chips for a richer taste or try white chocolate chips for a sweeter variation.
Nutritional Information (Per Serving)
- Calories: 280
- Protein: 4g
- Fat: 12g
- Carbohydrates: 40g
- Sugar: 22g
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes! Make sure it’s well-cooked and mashed smoothly.
What other spices can I add?
You can add ground ginger or cloves for more warmth.
Storage Instructions
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Wrap muffins individually and freeze for up to 3 months. Thaw in the fridge or microwave.
Related Recipes
If you enjoyed these muffins, check out:
- Pumpkin Streusel Muffins
- Flourless Pumpkin Muffins
- Pumpkin Muffins
- Pumpkin Cream Cheese Swirl Muffins
Conclusion
These pumpkin chocolate chip muffins capture the cozy flavors of fall in every bite. Their tender, moist texture and balance of sweet pumpkin and melty chocolate make them a must-bake treat for autumn. Whether you’re whipping up a batch for breakfast or to satisfy your sweet tooth, these muffins are sure to be a hit!
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Pumpkin Chocolate Chip Muffins
Description
Pumpkin chocolate chip muffins are the ultimate fall treat, combining the rich flavor of pumpkin with the indulgent sweetness of chocolate chips. These muffins perfectly encapsulate the cozy, warm spices of the season while being a crowd-pleaser for both pumpkin and chocolate lovers.
Ingredients
- All-purpose flour: The base for our muffins, creating structure.
- Baking soda: Ensures your muffins rise perfectly.
- Cinnamon & Nutmeg: Adds that classic fall spice blend.
- Canned Pumpkin Puree: The star of the recipe, adding moisture and flavor.
- Vegetable oil: Keeps the muffins tender and moist.
- Eggs: For binding and structure.
- Sour Cream: Adds richness and tang.
- Chocolate Chips: Semi-sweet chips for a balanced sweetness.
- Granulated Sugar & Vanilla Extract: To sweeten and enhance flavor.
Instructions
- Preheat the Oven: Set the oven to 425°F. Line a 12-cup muffin pan with liners or grease it well.
- Mix the Dry Ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- Prepare the Wet Ingredients: In a separate bowl, whisk together vegetable oil, sugar, eggs, sour cream, canned pumpkin, and vanilla until smooth.
- Combine and Add Chocolate Chips: Fold the dry ingredients into the wet mixture until just combined, then fold in the chocolate chips.
- Bake: Scoop the batter into the muffin cups and bake at 425°F for 5 minutes. Reduce the oven temperature to 350°F and bake for another 15 minutes until a toothpick comes out clean.
- Cool and Serve: Let the muffins cool for a few minutes before transferring them to a wire rack.
Notes
- For a healthier twist, you can substitute some or all of the oil with unsweetened applesauce.
- Use dark chocolate chips for a richer taste or try white chocolate chips for a sweeter variation.