Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins bake up tall, soft, and warmly spiced, with melty semi-sweet chocolate in every bite. The batter comes together in 15 minutes; muffins bake in 20 minutes. 35 minutes from start to finish. Perfect for Fall baking and the holiday season, like Thanksgiving and Christmas!

Course Breakfast, Dessert

Cuisine American

Keyword Pumpkin Chocolate Chip Muffins

Prep Time 15

Cook Time 22

Total Time 37

Servings muffins

Calories 268kcal

Author Julia

Ingredients

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
1 cup pumpkin puree canned
⅓ cup vegetable oil
¼ cup sour cream
¾ cup brown sugar packed
2 large eggs
2 teaspoons vanilla extract
¾ cup semi-sweet chocolate chips plus extra for topping

US Customary - Metric

Instructions

Preheat the oven to 400°F (200°C). Line a 12-count muffin pan with paper liners and set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
In a separate large mixing bowl, whisk together the pumpkin puree, oil, sour cream, brown sugar, eggs, and vanilla extract until smooth.
Add the dry ingredients to the wet mixture and stir just until combined. Do not overmix. Fold in the chocolate chips.
Divide the batter evenly between the muffin liners, filling each nearly to the top. Sprinkle a few extra chocolate chips on each muffin for a pretty top.
Bake at 400°F (200°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) without opening the oven door. Bake for another 13 to 17 minutes, or until a toothpick inserted into the center comes out clean.
Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack.
Step-by-step photos: I have detailed step-by-step photos below this recipe card, so scroll down.

Notes

Pumpkin puree, not pie filling: Look for cans labeled 100% pure pumpkin. Pie filling is already sweetened and spiced.
Sour cream substitute: Full-fat plain Greek yogurt, cup for cup.
Spice substitute: Use 1 ½ teaspoons pumpkin pie spice in place of the cinnamon, nutmeg, and cloves.
Measure flour correctly: Spoon it into the cup and level it off. Packed flour is the number one cause of dry muffins.
Don’t overmix: Gently fold the batter just until you no longer see dry streaks of flour to keep the muffins tender.
Fill nearly to the top: This is what gives you the tall crown.
Top with chocolate chips: A few extra on top before baking gives them a prettier, more put-together look.
Start at a high temperature: Beginning at 400°F helps the muffins rise quickly to create a domed top. Lowering the temperature partway through keeps them from overbaking.
Don't open the oven door when you lower the temperature. The drop in heat is what sets the domes, and cool air will deflate them.
Check early: Start testing at 13 minutes after the temperature drop. Overbaked pumpkin muffins lose their moisture quickly.

Variations

Streusel top: Rub together 3 tablespoons flour, 3 tablespoons brown sugar, 2 tablespoons cold butter, and ½ teaspoon cinnamon, then sprinkle over the batter before baking.
Nutty: Fold in ½ cup chopped toasted pecans or walnuts along with the chocolate chips.
Extra spiced: Substitute 1 ½ to 2 teaspoons pumpkin pie spice for the cinnamon, nutmeg, and cloves.
Mini muffins: Bake in a 24-count mini pan at a steady 350°F (175°C) for 11 to 13 minutes.

Storage and Freezing

Room temperature: Store in an airtight container for up to 3 days. I put a clean paper towel in the bottom to absorb condensation.
Refrigerator: Up to 5 days in an airtight container.
Freezer: Wrap each muffin individually and freeze for up to 2 months.
Reheat: Thaw at room temperature, or microwave for 20 to 30 seconds to soften the chocolate again.

Supplies you will need:

12-count muffin pan
Paper muffin liners
Medium mixing bowl
Large mixing bowl
Whisk and a rubber spatula
Wire cooling rack

Nutrition