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Pumpkin Chocolate Chip Muffins - these are the best ones I've ever made! Super soft and moist

Mini Chocolate Chip Pumpkin Muffins

Cuisine Classic
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 -18 muffins
Author Christina Lakey

Ingredients

  • 1 cups and 1/2 unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • clove Dash of ground
  • Dash of ground allspice
  • Dash of ground nutmeg
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup granulated sugar
  • 3/4 cup canned pumpkin puree
  • 2 tablespoons sour cream
  • 1/2 cup canola oil
  • 1/2 cup to 1 cup mini chocolate chips

Instructions

  1. Preheat oven to 350 degrees F.
  2. Spray 18 tin muffin cups or line with paper liners.
  3. In medium bowl, combine flour, leavening, spices, and salt.
  4. In a large bowl, combine eggs and sugar, and whisk until combined and frothy.
  5. Add pumpkin, sour cream, and oil and mix well with a spoon.
  6. Stir flour mixture into wet ingredients until batter is just moistened.
  7. Stir in mini chocolate chips.
  8. Divide batter into prepared tins.
  9. Bake 18-20 minutes, or until top springs back when lightly touched.
  10. Cool muffins in pans on wire rack about 5 minutes; remove from pans, and enjoy!

Recipe Notes

Change it Up:
For a little healthier version, substitute half of the flour with whole wheat flour. You may want to add an extra one to two tablespoons of sour cream or reduce your cooking time, as I've found that wheat flour can quickly dry these out if not careful.
Dress it Down:
Eliminate the clove, allspice and nutmeg for a little simpler version.
Eliminate the chocolate chips for a strictly pumpkin muffin (although I'm not sure why you'd want to remove the chocolate!)