Pumpkin Chocolate Chip Muffins
Make the best Pumpkin Chocolate Chip Muffins—super moist, packed with chocolate chips, and perfect for fall. One-bowl recipe with bakery-style muffin tops.
Ingredients
Pumpkin Chocolate Chip Muffins
- 1 15 oz can pumpkin puree (Libby’s recommended)
- 1 cup 200g granulated sugar
- ½ cup 105g light brown sugar, packed
- ½ cup 112g vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup 63g sour cream
- 1 tsp baking powder
- ½ tsp baking soda
- 1¼ tsp pumpkin pie spice optional; see notes
- ¼ tsp kosher salt
- 2 cups 265g all-purpose flour
- 1¼ cups 225g semisweet chocolate chips, plus extra for topping
Instructions
Prep
- Preheat the oven to 350°F (175°C).
- Lightly grease the top surface of a muffin pan (not the inside wells). Line with 12 paper liners.
Mix the Wet Ingredients
- In a large bowl, whisk together:
- pumpkin puree
- granulated sugar
- brown sugar
- vegetable oil
- eggs
- vanilla
- sour cream
- Whisk until smooth and well combined.
Add Dry Ingredients
- Whisk in:
- baking powder
- baking soda
- pumpkin pie spice (if using)
- salt
Add Flour & Chocolate
- Add the flour and whisk gently until about halfway combined.
- Add the chocolate chips and fold with a spatula until the batter is fully incorporated.
Fill the Muffin Tin
- Divide batter evenly among the 12 cups—fill all the way to the top for big muffin tops.
- Sprinkle extra chocolate chips on top.
Bake
- Bake for 25–30 minutes, or until a toothpick comes out clean with a few moist crumbs.
Cool & Serve
- Cool in the pan for 5 minutes, then transfer to a wire rack.
- These muffins are best slightly warm—enjoy fresh!
Notes
Prefer less spice? Leave out the pumpkin pie spice or reduce it.
Don’t overmix. Mixing too much causes dense muffins.
Tall muffin tops: Fill liners fully and grease the pan top so the edges rise freely.
Use high-quality chocolate chips for the best melt.