Chocolate Pumpkin Muffins
Moist and fluffy Chocolate Pumpkin Muffins are such an easy fall bake recipe. Everything gets mixed together in one bowl and baked to fluffy perfection! They are full of sweet chocolate and pumpkin spice in every bite.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder sifted
- 3/4 cups dark brown sugar
- 1/4 cup white sugar
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp pumpkin spice
- 2 tsp orange zest optional
- 2 large eggs room temperature
- 1 tbsp vanilla
- 2/3 cups oil
- 1 1/4 cups pumpkin puree room temperature
- 1/2 cup sour cream room temperature
- 3/4 cups semi-sweet chocolate chips plus extra for topping
Instructions
- Preheat the oven to 375℉/190℃ and line a muffin tin with liners. Set aside.
- In a bowl, add in the flour, sifted cocoa, baking soda, baking powder, pumpkin spice, cinnamon, cornstarch, and salt. Stir together and set aside.2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 tsp baking soda, 1 1/2 tsp baking powder, 2 tsp cinnamon, 1/2 tsp pumpkin spice
- In another large bowl, add in the eggs, pumpkin, brown sugar, white sugar, vanilla, orange zest (optional), and sour cream. Whisk together until well combined (about 1-2 minutes).3/4 cups dark brown sugar, 1/4 cup white sugar, 2 tsp orange zest, 2 large eggs, 1 tbsp vanilla, 2/3 cups oil, 1 1/4 cups pumpkin puree, 1/2 cup sour cream
- Add in the dry ingredients and with a spatula, gently fold to make a soft muffin batter. Do not over-mix!
- Add in the chocolate chips and stir in a few times. Do not over-mix!3/4 cups semi-sweet chocolate chips
- Scoop evenly between the muffin liners, filling them all the way to the top. Sprinkle extra chocolate chips and white sugar on top (optional).
- Bake for 22-30 minutes. The muffins are ready when a toothpick inserted comes out clean. Allow to cool, and enjoy!