Chocolate Chip Pumpkin Muffins
It’s that time of year again. Pumpkin time.
Fall always feels far too short, and since I’m already seeing advertisements for Christmas decor (what on earth?), I am throwing myself headlong into everything autumnal for as long as I can. It is only September after all!
Muffins are my most popular recipes, and I have to say I’m not surprised considering how frequently I bake them myself. They’re quick and easy enough to bake with kids; they’re delicious; and they make for the perfect breakfast, snack or anytime treat.
These chocolate chip pumpkin muffins are a huge hit with my kids. Laced with warming fall spices, earthy pumpkin, and sweet, rich chocolate, they lack nothing in the flavor department. With a straightforward recipe that comes together in a snap, they are quickly becoming my go to autumn recipe.
Chocolate Chip Pumpkin Muffins - makes 12 muffins
Equipment:
12 portion muffin tin
Stand mixer (optional)
Ingredients
1 cup sugar
1/2 cup butter at room temperature
2 eggs
1 1/2 cup flour
1 tsp. baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 cup canned pumpkin puree
1/2 cup sour cream
1 tsp. vanilla extract
1/2 cup semi-sweet chocolate chips + more for topping
Method
Line the muffin tin with paper liners, and preheat the over to 350º F.
Measure out the dry ingredients in a medium sized bowl. Using a fork, mix them together well.
In a medium bowl, mix the pumpkin puree and sour cream together.
Cream the butter and sugar together in the bowl of the stand mixer fitted with the paddle attachment. Add the eggs and mix well. Mix in the vanilla extract.
Add half the sour cream-pumpkin mixture to the wet ingredients and mix on medium until incorporated. Then add half the dry ingredients. Mix until just combined. Then add the remaining sour cream mixture, mix again, and follow with the last of the flour. Mix until the flour is just incorporated.
Using a rubber spatula, fold in the chocolate chips by hand.
Divide the batter evenly in the muffin tin, about 1/3 cup of batter per muffin. Then top each muffin with a light sprinkling of chocolate chips, and bake for 30-35 minutes or until the tops of the muffins are raised, lightly golden, and a toothpick inserted in the middle comes out clean.
Let cool in the pan for 5 minutes before transferring the muffins to a wire rack . Once cooled, store in an airtight container in the refrigerator for up to three days.
