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Bite missing from pumpkin chocolate chip muffins.
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5 from 5 votes

Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins are fluffy bakery style muffins. They are easy to make and are made with brown butter. These can be made regular or jumbo sized.
Prep Time30 minutes
Cook Time20 minutes
Chilling Time30 minutes
Total Time1 hour 20 minutes
Servings: 24 muffins
Calories: 115kcal
Author: Stephanie Rutherford

Ingredients

  • ½ cup Plus 1 tablespoon Unsalted butter browned
  • 2 cups All-purpose flour
  • ¾ cup Brown sugar packed light or dark
  • 2 tablespoon Baking powder
  • 1 teaspoon Baking soda
  • 2 teaspoon Ground cinnamon
  • ½ teaspoon Salt
  • ¼ teaspoon Ground nutmeg
  • 1 teaspoon Pumpkin pie spice
  • ½ cup Buttermilk room temperature
  • 1 Large egg room temperature
  • 1 cup Pumpkin puree Do not use the pumpkin pie filling. Use puree from a can.
  • 1 teaspoon Pure vanilla extract
  • ¼ cup Sour cream room temperature
  • 1 cup Mini chocolate chips
US Customary - Metric

Instructions

  • In a large frying pan over medium heat, melt the butter. Whisk until it starts to foam and it is hard to see the bottom of the pan. The milk deposits will separate and turn brown. Remove from heat.
    ½ cup Plus 1 tablespoon Unsalted butter
  • Pour butter in a glass measuring cup and let it cool for 30 minutes.
  • Preheat the oven to 425°F. Line a muffin pan with 12 muffin liners. Set aside.
  • 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, ¾ cup Brown sugar, 2 tablespoon Baking powder, 1 teaspoon Baking soda, 2 teaspoon Ground cinnamon, ½ teaspoon Salt, ¼ teaspoon Ground nutmeg, 1 teaspoon Pumpkin pie spice
  • In a separate bowl, Mix the brown butter, buttermilk, egg, pumpkin puree, vanilla, and sour cream. Pour the wet ingredients into the dry. Mix until combined. Fold in the mini chocolate chips.
    ½ cup Buttermilk, 1 Large egg, 1 cup Pumpkin puree, 1 teaspoon Pure vanilla extract, ¼ cup Sour cream, 1 cup Mini chocolate chips
  • Scoop the muffin batter and fill the liners ¾ full.
  • Bake for 10 minutes. Then, turn the oven to 375°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.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the muffins. 
High altitude baking- Add an extra 2 tablespoon of flour.

Nutrition

Calories: 115kcal | Carbohydrates: 21g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 215mg | Potassium: 53mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1629IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg