How do you keep chocolate chips from sinking in muffins?

To prevent chocolate chips from sinking to the bottom of your pumpkin chocolate chip muffins, toss them in a tablespoon of flour before folding them into the batter. This creates just enough friction to keep them suspended throughout the muffins as they bake.

How to tell if pumpkin muffins are done?

Pumpkin chocolate chip muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should spring back when gently pressed, and they’ll have a golden brown hue with slightly cracked tops from the rising steam inside.

Why are my pumpkin muffins so dense?

Dense muffins are usually a sign of overmixing. When the flour is worked too much, it develops gluten, making the texture tough. For light, fluffy pumpkin chocolate chip muffins, gently fold the dry ingredients into the wet until just combined—no more, no less.

Do chocolate chip muffins need to be refrigerated?

Not necessarily. Pumpkin chocolate chip muffins can sit at room temperature for up to 3 days if stored in an airtight container. If your kitchen is warm, refrigeration helps preserve their texture and prevents the chocolate from melting. Just reheat slightly before serving to restore their soft crumb.

Pumpkin Chocolate Chip Muffins – 5-Star Recipe Everyone Will Love

Name: Pumpkin Chocolate Chip Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 muffins
Cuisine: American
Ingredients: 1 15oz can pumpkin puree; 1 cup (200g) granulated sugar; 1/2 cup (105g) light brown sugar, packed; 1/2 cup (112g) vegetable oil; 2 large eggs; 1 tsp vanilla extract; 1/4 cup (63g) sour cream; 1 tsp baking powder; 1/2 tsp baking soda; 1 1/4 tsp pumpkin pie spice (optional); 1/4 tsp kosher salt; 2 cups (265g) all-purpose flour; 1 1/4 cup (225g) semisweet chocolate chips, plus more for topping

Description

These pumpkin chocolate chip muffins are soft, sweet, and loaded with warm fall flavor. They’re made with simple ingredients like pumpkin puree, sour cream, and chocolate chips for the perfect bakery-style muffin at home.

Ingredients

Scale

1 15oz can pumpkin puree

1 cup (200g) granulated sugar

1/2 cup (105g) light brown sugar, packed

1/2 cup (112g) vegetable oil

2 large eggs

1 tsp vanilla extract

1/4 cup (63g) sour cream

1 tsp baking powder

1/2 tsp baking soda

1 1/4 tsp pumpkin pie spice (optional)

1/4 tsp kosher salt

2 cups (265g) all purpose flour

1 1/4 cup (225g) semisweet chocolate chips, plus more for topping

Instructions

1. Preheat oven to 350°F. Line 12 muffin cups with paper liners.

2. In a large bowl, whisk pumpkin, sugar, brown sugar, oil, eggs, vanilla, and sour cream until smooth.

3. Whisk in baking powder, baking soda, salt, and pumpkin pie spice.

4. Add flour and whisk until halfway combined.

5. Add chocolate chips and fold batter gently with a spatula.

6. Divide batter evenly into liners, filling each all the way to the top.

7. Sprinkle extra chocolate chips on top of each muffin.

8. Bake for 25–30 minutes or until a toothpick comes out with moist crumbs.

9. Cool in the pan for 5 minutes, then transfer to a rack.

10. Serve slightly warm or at room temperature.

Notes

For best results, use canned pumpkin puree (not pumpkin pie mix).

To freeze, wrap cooled muffins individually and store up to 2 months.

Toss chocolate chips in flour to prevent sinking.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 265
Sugar: 22g
Sodium: 210mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg

Keywords: pumpkin chocolate chip muffins, fall baking, easy muffin recipe