1-Getting ready: Getting ready to bake these pumpkin chocolate chip muffins is as fun as eating them! Start by pre-heating your oven to 350°F (175°C) and lining a 12-cup muffin tin with paper liners. This simple step sets the stage for muffins that come out golden and domed every time. Follow along with these easy directions to whip up a batch in no time.

2-First, in a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, eggs, vanilla, and sour cream until smooth. This creates a creamy base that’s full of flavor. Next, add the baking powder, baking soda, pumpkin-pie spice, and salt; whisk briefly to combine everything evenly.

3-Then, sprinkle the flour over the wet mixture and whisk just until the flour is about half-incorporated, keeping the batter slightly lumpy to avoid tough muffins. Fold in the chocolate chips with a spatula, mixing just enough to distribute them. Divide the batter evenly among the 12 liners, filling each to the top with a modest mound, and sprinkle extra chocolate chips on top for that extra burst of goodness. Bake for 25 30 minutes, or until a toothpick comes out with a few moist crumbs, then let them rest in the tin for 5 minutes before cooling on a wire rack.

4-For vegan adaptations, replace each egg with 1/2 cup extra pumpkin puree and use plant-based sour cream. If you’re exploring other baking adventures, check out our classic apple pie recipe for more seasonal treats. Serving these muffins warm brings out the best texture, making them a hit for breakfast or snacks.