Filled with cinnamon, nutmeg, vanilla, a healthy dose of pumpkin and chocolate chips – these super moist Pumpkin Chocolate Chip Muffins are a must for your fall baking!Last Thanksgiving I toiled with the idea of chocolate & pumpkin. I’d never baked anything with both flavors. And while yes, I love them each individually – I really wasn’t sure if they needed a menage a deux.
So last Thanksgiving – my sister and I decided to experiment. Armed with a jar of chocolate spread and a loaf of pumpkin bread, it was time to set the record straight with the whole chumpkin debate. Let’s just say, we’re very thorough testers…
Because after a few slices and a sizeable dent in the chocolate spread – I can assure you the combo is delicious. The comforting taste of pumpkin… the delicious fall spices… the warmth of brown sugar & vanilla… then pair it with chocolate??? To die for.
Plus – it’s a delicious way to expand your pumpkin baking beyond pie. (Ps – do you have a favorite pumpkin pie recipe you can share with me????)
So this Thanksgiving, I’m bringing you these super moist, cinnamon filled Pumpkin Chocolate Chip Muffins. They have all the delicious flavors of fall, PLUS chocolate – all wrapped into fluffy, perfectly moist muffins.
Now – dry, tough muffins have no place in my kitchen. So we’re using sour cream, 2 eggs and oil to keep our muffins soft, fluffy & moist without tasting greasy. Plus, apart from being delicious, the pumpkin also keeps these muffins moist. As a side note – make sure not to over mix your batter. Over mixing muffin batter can lead to tough, hard muffins.
Apart from the fluffy texture, the amazing flavor combo is really what makes these to die for. We’re adding lots of spices to the batter – think cinnamon, nutmeg & cloves – then adding lots of vanilla. Brown sugar creates a delicious caramel undertone, then the pumpkin and chocolate chips steal the show.
As a note – make sure you’re using pure pumpkin here and not pumpkin pie filling. Pumpkin pie filling won’t work in this recipe since it’s already filled with spices and sugar.
I topped my muffins with a little cinnamon sugar for some extra crunch and bakery-style appearance, but let your cinnamon-loving heart be your guide here.
At the end of the day, these muffins are filled with fall flavors, perfect for pumpkin lovers and a delicious twist on your classic pumpkin loaf or pumpkin muffins. I’m a true chumpkin lover now – and these Pumpkin Chocolate Chip Muffins have earned their spot on the fall baking rotation.
- 1 and 3/4 cup flour , spooned & leveled (careful not to overmeasure)
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup oil , vegetable or canola
- 1 cup brown sugar , packed (light or dark)
- 2 large eggs , room temperature
- 1 tablespoon vanilla
- 1/4 cup sour cream , room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup chocolate chips , I used dark
- 1 teaspoon cinnamon
- 1 tablespoon granulated sugar
Preheat the oven to 375F degrees and line a 12 cavity muffin tray with muffin papers. You'll end up with about 12-15 muffins total, so you may need 2 trays.
In a large bowl whisk together the flour, cinnamon, nutmeg, ground cloves, salt, baking powder and baking soda. Set aside.
In a separate large bowl using a stand or hand-held electric mixer on medium speed, beat together the oil, brown sugar, eggs and vanilla until well combined. Turn the mixer down to low and beat in the sour cream. Turn the mixer off.
Add in about 1/2 of the flour mixture and stir using a large wooden spoon or rubber spatula. Once almost combined, add in the pumpkin, chocolate chips and the rest of the flour mixture and stir until almost combined. The batter will be very thick. Having a few lumps in your batter is totally fine - be careful not to over mix the batter or else your muffins will be tough.
Spoon the muffin batter into the prepared muffin tin, filling each muffin cavity to the very top. I ended up with 14 muffins total. In a small bowl stir together the cinnamon and sugar for the cinnamon sugar topping, then sprinkle the top of each muffin with the cinnamon sugar topping.
Baking in the preheated oven for 17-22 minutes or until an inserted toothpick comes out clean or with a few muffin crumbs. (It may have melted chocolate on it, but shouldn't have muffin batter).