Description
Deliciously moist pumpkin muffins studded with semi-sweet chocolate chips for a perfect fall treat.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 cup semi-sweet chocolate chips
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 425°F.
- Prepare your muffin pan with paper liners or non-stick spray.
- Combine the flour, baking soda, cinnamon, and salt in a large bowl.
- Add the chocolate chips to the dry ingredients.
- Whisk together the pumpkin puree, vegetable oil, sour cream, eggs, and vanilla in another bowl.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Divide the batter among the muffin cups, filling each about two-thirds full.
- Bake at 425°F for 5 minutes, then reduce the temperature to 350°F and continue baking for 15 minutes, or until a toothpick comes out clean.
Notes
Muffins freeze well; cool completely before storing. Avoid overmixing the batter to ensure fluffy muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pumpkin Muffins, Chocolate Chip Muffins, Fall Recipes, Baking, Desserts