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Ingredients
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- 1 cup (125 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ teaspoons pumpkin spice
- ¼ cup (59.15 ml) canola or vegetable oil
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) light brown sugar, packed
- 1 large egg, room temperature
- ¾ teaspoon vanilla extract
- ¾ cup (183.75 g) pumpkin puree
- 3 tablespoons (18 g) cocoa powder (black cocoa for darker muffins)
- ½ cup (85 g) mini semi-sweet chocolate chips, plus ¼ cup extra for topping (optional)
- ⅛ cup (29.57 ml) canola or vegetable oil
- 3 tablespoons (36 g) granulated sugar
- 3 tablespoons (36 g) light brown sugar, packed
- 1 large egg, room temperature
- ¼ cup (57.5 g) sour cream, room temperature
- 3 tablespoons (44.36 ml) whole milk, room temperature
Instructions
- Whisk together the dry ingredients for the pumpkin batter.
- Combine the wet ingredients for the pumpkin batter and mix well.
- Fold the flour mixture into the wet ingredients until no flour streaks are visible.
- Whisk together the dry ingredients for the chocolate batter.
- Mix the wet ingredients for the chocolate batter until smooth.
- Combine the dry and wet ingredients for the chocolate batter until no flour streaks are visible.
- Spoon pumpkin and chocolate batter alternately into muffin liners, filling them about ¾ full.
- Bake at 350°F for 18 to 23 minutes until a toothpick comes out clean.
- Cool the muffins in the pan before transferring to a wire rack.
Notes
Ensure ingredients are at room temperature for best results.
Avoid overmixing the batter for lighter muffins.
Experiment with different chocolate or nut toppings for variety.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg