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Pumpkin Chocolate Chip Muffins
Description
These Pumpkin Chocolate Chip Muffins are light and moist treats – perfect for breakfast, dessert, or an after-school snack! They have a hint of pumpkin flavor and are loaded with chocolate chips – you’re going to love these this Fall!
Ingredients
Scale
- 3 cups (700 ml) of all-purpose flour
- 1 teaspoon (5 ml) baking powder
- 2 teaspoon (10 ml) baking soda
- 1 tablespoon (15 ml) vanilla extract
- 2 large eggs, at room temperature
- ½ cup (120 ml) of salted butter, melted
- ¾ cup (177 ml) of brown sugar
- ½ cup of sour cream
- ¼ cup of milk
- 1 can (15-ounces) of pumpkin purée
- 1 teaspoon(15 ml) pumpkin pie spice (optional)
- 2 cups (475 ml) of chocolate chips
Instructions
- Preheat oven to 425°F.
- Mix butter, sugar, sour cream, extract, pumpkin puree, milk, and eggs in a bowl. Whisk well until mixed.
- In a separate bowl mix flour, baking powder, and baking soda. Stir to combine.
- Add dry ingredients to wet ingredients a little at a time and mix until completely combined.
- Gently fold in chocolate chips.
- Place muffin liners into a muffin tray and scoop batter into the liners. Fill to ¾ way full for best results. Filling more will create possible spillage, and filling too little may create smaller muffins.
- Bake in a 425° oven for 18-22 minutes or until a toothpick comes out clean. Tops should be firm and have slightly cracked when muffins are completely cooked.
- Remove from oven and allow to cool on a cooling rack.
- Best served warm with a pat of butter.
Nutrition
- Serving Size: 1 muffin
- Calories: 235
- Sugar: 18.3 g
- Sodium: 149.3 mg
- Fat: 10.5 g
- Carbohydrates: 33.1 g
- Fiber: 2.4 g
- Protein: 4.2 g
- Cholesterol: 27.4 mg
Find it online: https://rosebakes.com/pumpkin-chocolate-chip-muffins/
