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!
Servings: 12 Muffins
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