Fall baking just got better with these moist pumpkin chocolate chip muffins! Bursting with rich pumpkin flavor and loaded with melty chocolate chips, these muffins boast perfectly rounded tops and are incredibly easy to whip up. Whether for breakfast, a snack, or a holiday treat, this pumpkin muffin recipe will become your go-to favorite to share with friends and family.
Thank you for reading this post, don't forget to subscribe!Why You’ll Love These Pumpkin Chocolate Chip Muffins
- Super moist texture thanks to pumpkin puree and sour cream
- Loaded with semisweet chocolate chips for melt-in-your-mouth sweetness
- Easy to make with simple pantry ingredients
- Perfect rounded tops for that picture-perfect Pinterest look
- Ideal for parties, school snacks, or cozy fall mornings
Ingredients for Pumpkin Chocolate Chip Muffins
1 (15oz) can pumpkin puree (Libby’s is a favorite)
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream
1 tsp baking powder
1/2 tsp baking soda
1 1/4 tsp pumpkin pie spice (optional but recommended for warmth)
1/4 tsp kosher salt
2 cups all-purpose flour
1 1/4 cup semisweet chocolate chips, plus extra for topping
How to Make Moist Pumpkin Chocolate Chip Muffins
Preheat your oven to 350°F and grease just around the top rim of a muffin tin. Line it with 12 paper liners.
In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, vanilla, and sour cream until smooth.
Add baking powder, baking soda, pumpkin pie spice, and salt; whisk to combine.
Gradually add flour, whisking just until halfway incorporated.
Fold in chocolate chips with a rubber spatula until evenly distributed.
Divide the batter evenly among liners, filling them to the top. Top each with a few extra chocolate chips for a pretty finish.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
Let muffins rest 5 minutes, then transfer to a cooling rack. Best enjoyed slightly warm!
Practical Tips for Pumpkin Muffin Perfection
Don’t overmix the batter once you add flour to keep muffins tender.
Use fresh pumpkin pie spice or make your own blend for the best flavor.
Filling muffins to the top creates those perfect domed tops everyone loves.
Slightly warm muffins enhance the melty chocolate experience.
Store leftover muffins in an airtight container at room temperature for 3 days or freeze for longer freshness.
Bonus Ideas to Make Them Your Own
Substitute semisweet chocolate chips with white or dark chocolate chips for variety.
Add chopped nuts like walnuts or pecans for added crunch and flavor.
Top with a simple cream cheese glaze or dust with powdered sugar for a festive touch.
Swap sour cream with Greek yogurt for a slightly tangy variation and boost protein.
Mix in a handful of dried cranberries or raisins for a chewy surprise.
Ready to bake your own batch of these scrumptious pumpkin chocolate chip muffins? Pin this recipe to your fall baking board, share it with your friends, and get those ovens warmed up! These muffins won’t last long once they’re out of the oven
Pumpkin Chocolate Chip Muffins
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Grease just the top rim of a muffin tin and line with 12 paper liners.
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, vanilla, and sour cream until smooth.
- Add baking powder, baking soda, pumpkin pie spice, and salt; whisk to combine.
- Gradually add flour, whisking just until halfway incorporated.
- Fold in chocolate chips with a rubber spatula until evenly distributed.
- Divide the batter evenly among liners, filling to the top. Top each with a few extra chocolate chips.
- Bake for 25–30 minutes or until a toothpick comes out clean with a few moist crumbs.
- Cool in the pan 5 minutes, then transfer muffins to a wire rack. Enjoy warm.