Pumpkin Chocolate Chip Muffins
Soft, moist, and packed with warm pumpkin spice and semisweet chocolate chips, thesebakery-style pumpkin chocolate chip muffins are made in one bowl with no mixer. A perfect fall breakfast orsnack ready in 50 minutes
Ingredients
Ingredients
- 1 can 15oz pumpkin puree (plain, not pumpkin pie filling)
- 1 cup 200g granulated sugar
- ½ cup 105g light brown sugar, packed
- ½ cup 112g vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup 63g sour cream
- 2 cups 265g all-purpose flour, spooned and leveled
- 1 tsp baking powder
- ½ tsp baking soda
- 1¼ tsp pumpkin pie spice optional
- ¼ tsp kosher salt
- 1¼ cups 225g semisweet chocolate chips, plus more for topping
Instructions
- Preheat oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or grease well. Place rack in
- the middle position.
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, and oil until smooth.
- Add eggs one at a time, then add vanilla and sour cream. Whisk until combined.
- Add flour, baking powder, baking soda, pumpkin pie spice, and salt. Fold with a rubber spatula until
- just combined — do not overmix.
- Toss chocolate chips in 1 tsp flour, then fold into the batter with 3–4 strokes.
- Divide batter evenly among the 12 muffin cups, filling to the rim. Press extra chocolate chips onto each
- top.
- Bake at 425°F for 5 minutes. Without opening the oven, reduce to 350°F (177°C) and bake 17–20
- minutes more. A toothpick should come out with a few moist crumbs.
- Cool in pan 5 minutes, then transfer to a wire rack.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- For tall, bakery-style muffin tops, start baking at 425°F (218°C) for the first 5 minutes before reducing the temperature.
- Be careful not to overmix the batter once the flour is added. Overmixing can result in dense, tough muffins.
- Toss the chocolate chips with 1 teaspoon of flour before folding them into the batter to help prevent them from sinking.
- Fill the muffin cups nearly to the top to create high, domed muffin tops.
- For extra visual appeal, sprinkle a few additional chocolate chips on top of each muffin before baking.
- If using fresh pumpkin puree, drain any excess moisture first to avoid dense or gummy muffins.
- Store leftovers in an airtight container to keep them soft and moist for several days.
- These muffins freeze well for up to 3 months, making them perfect for meal prep or make-ahead breakfasts.
- For the best flavor and texture, enjoy the muffins slightly warm when the chocolate chips are still soft and melty.