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–+ servings
Bite missing from pumpkin chocolate chip muffins.
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5 from 6 reviews

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: 156kcal
Author: Stephanie Rutherford

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
US - Metric

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.

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 TBSP of flour.

Nutrition

Calories: 156kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 127mg | Potassium: 53mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1629IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg