Pumpkin Chocolate Chip Muffins

Though these muffins are technically a fall recipe with the pumpkin and cinnamon, you could make these bad boys anytime of the year. Delicious, soft, and fluffy pumpkin muffins loaded with chocolate chips.. a perfect combination!

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Ingredients

  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 /2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup mini semi-sweet chocolate chips
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1/4 cup sour cream, room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 425ºF. Line a 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Toss in the chocolate chips and set aside.
  3. In a separate medium bowl, whisk together the rest of the ingredients–vegetable oil, granulated sugar, pumpkin puree, eggs, sour cream, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Divide the batter into the prepared muffin tin and bake for 5 minutes. Keeping the muffins in the oven, lower the heat to 350ºF and continue to bake for another 15 minutes, or until a toothpick inserted into the center comes out clean.
  6. Pumpkin chocolate chip muffins can be store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

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