Pumpkin Chocolate Chip Muffins
Okay I’ll be honest- I don’t think my son likes pumpkin and I know my husband doesn’t like cinnamon—so neither of them really know what’s in this recipe and together they ate a full tray in under 24 hours. This is the fall feel muffin for when you’re craving a bit of chocolate chips in your day.
Ingredients
- 5tbsp butter (4tbsp or 1/2 stick if you plan to spray your muffin/bundt pan vs. butter your tray-I will note that the butter makes for a golden toasty crust and easier release from the pan)
- 1/4 c brown sugar
- 2Tbsp canned pumpkin purée
- 1 egg
- 1/4c sour cream
- 1/2c milk of choice
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1tbsp vanilla extract
- 1 c all purpose flour
Instructions
- 1
Preheat your oven to 425F
- 2
Melt the butter in a medium sized microwave safe bowl in the microwave (30 sec)
- 3
Brush on your muffin tins with melted butter so they don’t stick. (If you just want to spray your muffin tin you can do half a stick of butter and skip the brushing step*)
- 4
Add sugar into the remaining butter bowl and stir with a wisk
- 5
Add in egg, sour cream, canned pumpkin, milk, baking soda, baking powder, salt, vanilla and stir to combine. (Note I tried to make this a one bowl recipe with limited ingredients so it’s easy to get family-in my case a toddler-included and involved)
- 6
Add flour and cinnamon and stir to combine. You should have a thick batter, if not you may want to add a tablespoon of flour.
- 7
Lastly, add chocolate chips and stir until they are all covered in muffin batter.
- 8
Scoop muffin mixture into muffin pan or mini Bundt tray pan and bake for 10-15mins until cooked. You can test this with a toothpick poke and when the toothpick comes out clean your muffins are cooked through
- 9
Once cooked I like to flip my Bundt muffins onto a cooling rack to cool
- 10
Enjoy!