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5 from 1 vote

Chocolate Chip Pumpkin Muffins

Prep Time5 minutes
Cook Time25 minutes
1 hour
Total Time1 hour 30 minutes
Course: Yeast Bread Recipes and Quick Bread Recipes
Keyword: muffins, pumpkin
Servings: 9
Author: Sweet Basil

Ingredients

  • 2 Cups Flour
  • 1 teaspoon Baking Soda
  • 2 teaspoons Cinnamon
  • 1 1/2 teaspoons Pumpkin Pie Spice
  • 1/2 teaspoon Salt
  • 1/3 Cup Canola Oil
  • 1/4 Cup Sour Cream
  • 1/4 Cup Buttermilk
  • 1/4 Cup Brown Sugar dark
  • 3/4 Cup Sugar
  • 2 Large Eggs
  • 1 1/2 Cups Chocolate Chips mini
  • 1 1/3 Cups Pumpkin canned, not pumpkin pie filling
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees.
  • Spray a Jumbo Muffin Pan with nonstick spray.
  • In a large bowl, whisk together the flour, baking soda, spices and salt. Set aside.
    2 Cups Flour, 1 teaspoon Baking Soda, 2 teaspoons Cinnamon, 1 1/2 teaspoons Pumpkin Pie Spice, 1/2 teaspoon Salt
  • In another bowl, whisk together the oil, sour cream, buttermilk and sugars. Add in the eggs and whisk again, but be sure to not over mix.
    1/3 Cup Canola Oil, 1/4 Cup Sour Cream, 1/4 Cup Buttermilk, 1/4 Cup Brown Sugar, 3/4 Cup Sugar, 2 Large Eggs
  • Dump the dry ingredients, chocolate chips, and pumpkin on the wet ingredients and switching to a rubber spatula or wooden spoon, gently fold the ingredients together just until a few streaks of flour remain.
    1 1/2 Cups Chocolate Chips, 1 1/3 Cups Pumpkin
  • Fill jumbo cupcake liners in a jumbo pan 2/3 full of batter. Or use a regular muffin tin.
  • Bake for 23-28 minutes and then remove from the oven to cool completely.
  • Sprinkle the tops with powdered sugar and serve.

Nutrition

Serving: 1muffin | Calories: 450kcal | Carbohydrates: 67g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 300mg | Potassium: 128mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1634IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 2mg