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!
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Pumpkin Chocolate Chip Muffins

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!
Course Breakfast, Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 Muffins
Calories 296kcal
Author Fiona Dowling

Ingredients

  • 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

Cinnamon Sugar Topping (Optional)

  • 1 teaspoon cinnamon
  • 1 tablespoon granulated sugar

Instructions

  • 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 beat together the oil, brown sugar, eggs and vanilla until well combined. 
  • Turn the mixer down to low speed and mix in the sour cream and pumpkin. 
  • Mix in about 1/2 of the flour mixture at a time, being careful not to overmix.
  • Stir in the chocolate chips. 
  • 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). 

Notes

*Store muffins in an airtight container at room temperature for 3-4 days. 

Nutrition

Calories: 296kcal