Pumpkin Chocolate Chip Muffins
These pumpkin chocolate chip muffins are very moist pumpkin muffins that require NO mixer! They are filled with mini chocolate chips and made with oil so they have a very tender crumb. These are such an easy bake for fall.
These muffins are SO tender and satisfying to eat. And even better, they are simple to make! They are an easy morning treat that is full of pumpkin flavor to help you get in the fall spirit. I also worked hard to get just the right ratio of chocolate chips to muffins.
Tips for making muffins
Here are my tips, so yours turns out like this recipe!
- Tip 1: Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour, it can be compacted and dry out the muffins.
- Tip 2: The batter rests for 15 minutes to hydrate the flour. This gives the muffins a better structure and taller muffins.
- Tip 3: When assembling the muffins, make sure to put a muffin liner in every other hole. This allows more heat and air to get to all sides of the muffins and it will have a bigger muffin top.
Save this Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
For more muffin recipes, try my Jumbo Blueberry Muffins and Apple Muffins.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Recipe Video
Pumpkin Chocolate Chip Muffins
Ingredients
- 2 cups All-purpose flour
- 3/4 cup Brown sugar, packed light or dark
- 1 TBSP Baking powder
- 1/4 tsp Baking soda
- 2 tsp Ground cinnamon
- 1/2 tsp Salt
- 1/4 tsp Ground nutmeg
- 1 tsp Pumpkin pie spice
- 1/2 cup Buttermilk, room temperature
- 1/2 cup Oil
- 1 Large egg, room temperature
- 1 cup Pumpkin puree, Do not use the pumpkin pie filling. Use puree from a can.
- 1 tsp Pure vanilla extract
- 1/4 cup Sour cream, room temperature
- 1 cup Mini chocolate chips
Instructions
- Preheat the oven to 425°F. Line a 12-cup muffin pan with 6 muffin liners. Set aside. You can use two muffin pans, or just reuse the pan.
- In a mixing bowl, sift the flour. Add in the brown sugar, baking powder, baking soda, cinnamon, salt, nutmeg, and pumpkin pie spice.2 cups All-purpose flour, 3/4 cup Brown sugar, 1 TBSP Baking powder, 1/4 tsp Baking soda, 2 tsp Ground cinnamon, 1/2 tsp Salt, 1/4 tsp Ground nutmeg, 1 tsp Pumpkin pie spice
- In a separate bowl, Mix the oil, buttermilk, egg, pumpkin puree, vanilla, and sour cream. Pour the wet ingredients into the dry. Mix until combined. Fold in the mini chocolate chips.1/2 cup Buttermilk, 1 Large egg, 1 cup Pumpkin puree, 1 tsp Pure vanilla extract, 1/4 cup Sour cream, 1 cup Mini chocolate chips, 1/2 cup Oil
- Scoop the muffin batter and fill the liners all the way to the top. Use all of the batter. Top the muffins with extra chocolate chips.
- Bake for 10 minutes. Then, turn the oven to 350°F. Bake for another 8-10 minutes. They are done baking when a toothpick inserted comes out clean.
- Let the muffins sit for 10 minutes before transferring to a cooling rack. Let the muffins cool slightly before enjoying.
Do you have an idea of how many muffins this recipe makes when using jumbo tins?Â
It will make 6!
I decided to bake these to kick off the fall season! They were so yummy and not too much like a pumpkie pie in a muffin – they really stand on their own as a great fall dessert! Thanks Stephanie!
I made this recipe twice this week. Definitely love the mini chips vs large chips. The second time, I used jumbo muffin tins, and they legit looked like café quality! I brought them to work, and they were a hit! Best recipe to start pumpkin season.
Also, brown butter ftw!