Pumpkin Chocolate Chip Muffins

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!

Course Breakfast, muffins

Cuisine American

Prep Time 10

Cook Time 21

Total Time 31

Servings muffins

Calories 369kcal

Preheat oven to 425F (220C) and line a 12-count muffin tin with paper liners. Set aside.
In a large mixing bowl, combine pumpkin puree, oil, sugars, sour cream, eggs, and vanilla extract and whisk vigorously until smooth and thoroughly combined.
1 ¼ cups pumpkin puree, ½ cup avocado oil, ⅔ cup granulated sugar, ½ cup light brown sugar, ¼ cup sour cream, 2 large eggs, 2 teaspoons vanilla extract
In a separate, medium-sized mixing bowl, whisk together flour, pumpkin spice, baking powder, baking soda, and salt.
1 ¾ cups all-purpose flour, 2 teaspoons pumpkin spice, 2 teaspoons baking powder, ¾ teaspoons baking soda, ½ teaspoon table salt
Add the dry ingredients to the wet and stir until mostly combined. Add chocolate chips and continue to stir until batter is uniform and chips are well distributed through the batter (do not overmix).
1 ½ cups chocolate chips
Evenly divide batter into prepared muffin tin, sprinkle tops with additional chocolate chips, if desired.
Transfer to center rack of 425F (220C) preheated oven and bake for 9 minutes then, without opening the oven door, reduce oven temperature to 350F and continue to bake another 12 minutes or until muffins are cooked through and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow muffins to cool in the tin for 5-8 minutes before carefully removing to a cooling rack to cool completely.

Store in an airtight container at room temperature for up to 3 days. Muffins may also be wrapped and frozen for up to 3 months.