The Fall Version of Chocolate Chip Muffins: Pumpkin Chocolate Chip Muffins

Moist and perfectly spiced, these pumpkin chocolate chip muffins are a sweet fall treat. My trusted recipe forms nice round muffin tops every time! Recipe: https://sugarspunrun.com/pumpkin-choc... Homemade Pumpkin Pie Spice:    • How to Make Pumpkin Spice (Pumpkin Pie Spi...   Ingredients 1 ¼ cups pumpkin puree (300g) ½ cup avocado oil (may substitute vegetable or canola oil) (118ml) ⅔ cup granulated sugar (133g) ½ cup light brown sugar, firmly packed (100g) ¼ cup sour cream (60g) 2 large eggs, room temperature preferred 2 teaspoons vanilla extract 1 ¾ cups all-purpose flour (220g) 2 teaspoons pumpkin spice 2 teaspoons baking powder ¾ teaspoons baking soda ½ teaspoon table salt 1 ½ cups chocolate chips (255g), plus additional for topping, if desired Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Muffin tin (Affiliate Link): https://amzn.to/2SEsPBq Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Instructions 00:00 Introduction 00:20 Preheat oven to 425F (220C) and line a 12-count muffin tin with paper liners. Set aside. 00:30 In a large mixing bowl, combine pumpkin puree, oil, sugars, sour cream, eggs, and vanilla extract and whisk vigorously until smooth and thoroughly combined. 02:50 In a separate, medium-sized mixing bowl, whisk together flour, pumpkin spice, baking powder, baking soda, and salt. 03:43 Add the dry ingredients to the wet and stir until mostly combined. Add chocolate chips and continue to stir until batter is uniform and chips are well distributed through the batter (do not overmix). 04:37 Evenly divide batter into prepared muffin tin, sprinkle tops with additional chocolate chips, if desired. 05:27 Transfer to center rack of 425F (220C) preheated oven and bake for 9 minutes then, without opening the oven door, reduce oven temperature to 350F and continue to bake another 12 minutes or until muffins are cooked through and a toothpick inserted in the center comes out clean or with a few moist crumbs. 06:03 Allow muffins to cool in the tin for 5-8 minutes before carefully removing to a cooling rack to cool completely. Notes Storing Store in an airtight container at room temperature for up to 3 days. Muffins may also be wrapped and frozen for up to 3 months. Facebook:   / sugarspunrun   Instagram:   / sugarspun_sam   Pinterest:   / sugarspunrun   Email List: https://sugarspunrun.com/subscribe/