Empty My Fridge
The Fall Version of Chocolate Chip Muffins: Pumpkin Chocolate Chip Muffins
Ingredients
- Pumpkin1 ¼ cups + 2 tsp
- Avocado oil½ cups
- Sugar⅔ cups
- Brown sugar½ cups
- Sour cream¼ cups
- Egg2
- Vanilla2 tsp
- Flour1 ¾ cups
- Baking powder2 tsp
- Baking soda¾ tsp
- Salt½ tsp
- Chocolate chip1 ½ cups
Instructions
- Preheat the oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk the pumpkin puree, oil, both sugars, sour cream, eggs and vanilla until smooth and well combined.
- In a separate bowl, whisk together the flour, pumpkin spice, baking powder, baking soda and salt.
- Add the dry ingredients to the wet and stir until mostly combined. Fold in the chocolate chips until the batter is uniform and the chips are evenly spread, taking care not to overmix.
- Divide the batter evenly among the muffin cups and sprinkle extra chocolate chips on top if you like.
- Bake on the centre rack at 425°F (220°C) for 9 minutes. Without opening the door, reduce the oven to 350°F and bake for another 12 minutes, until a toothpick inserted in the centre comes out clean or with a few moist crumbs.
- Let the muffins cool in the tin for 5 to 8 minutes, then move them to a rack to cool completely.
Summarized from Sugar Spun Run's video. Watch it for the details.
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EggBrown sugarSour creamChocolate chipPumpkin
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