Mini Chocolate Chip Pumpkin Muffins
These Mini Chocolate Chip Pumpkin Muffins are soft, moist and packed with cozy pumpkin flavor and tons of mini chocolate chips. Mini chips throughout the batter and generously sprinkled over the tops make sure there’s chocolate in every bite!
Servings: 12 muffins
Ingredients
- ½ cup salted butter melted
- 1 cup granulated sugar
- ½ cup light brown sugar packed down
- 2 tsp vanilla extract
- 2 eggs room temperature
- 1 cup canned pumpkin puree
- ¼ cup full fat sour cream room temperature
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp pumpkin pie spice
- ½ tsp kosher salt
- 1 cup mini chocolate chips
- ½ cup mini chocolate chips for topping
Instructions
- Preheat the oven to 375°F and line a 12 cup muffin pan with muffin liners. In a large bowl or stand mixer, mix together the melted butter, granulated sugar and brown sugar until smooth.A dd the eggs one at a time, mixing after each addition.
- Add the pumpkin purée, sour cream and vanilla extract and mix until combined. Add the flour, baking soda, baking powder, cinnamon, pumpkin pie spice and kosher salt. Gently mix until just combined, being careful not to over mix.
- Fold in 1 cup of mini chocolate chips until evenly distributed throughout the batter. Divide the batter evenly between the 12 prepared muffin cups. Generously sprinkle additional mini chocolate chips over the tops of each muffin.
- Bake at 375°F for 5 minutes, then, without opening the oven door, reduce the temperature to 350°F and bake for an additional 14–16 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to finish cooling.