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  • Writer's pictureDia Ramos

Pumpkin Chocolate Chip Muffins

Updated: Feb 9, 2023

Prep Time: 20 minutes

Cook Time: 30 minutes

Cool Time: 10 minutes

Total Time: 1 hour

Servings: 12-15 muffins


  • 2 cups Bob’s Red Mill 1 to 1 GF Flour, spoon and level

  • 1 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon cinnamon

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • Dash of ground cloves

  • 1/2 cup packed light brown sugar

  • 1/2 cup sugar

  • 1 cup pumpkin puree

  • 1/2 cup vegetable oil

  • 4 oz. sour cream (room temperature)

  • 1 teaspoon vanilla extract

  • 2 eggs, beaten

  • 1- 1 3/4 cup chocolate chips*


  1. Preheat the oven to 350 degrees F. Line 12-15 muffin tins with paper liners.

  2. In a large bowl, mix together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, brown sugar, and sugar).

  3. In a small bowl, stir together the pumpkin puree, oil, sour cream, and eggs, and chocolate chips.

  4. Make a well (hole) in the middle of the dry ingredients’ bowl and pour the wet ingredients into the hole you just made.

  5. Gently stir ingredients until just combined. I would use a fork or a stirring spoon and not a mixer for this. You do not want to over mix or the muffins will fall flat.

  6. Fill muffin tins 2/3rd full with batter. Be careful not to overfill the tins with batter!

  7. Bake the muffins in the oven for 25-30 minutes* or until a toothpick inserted into the center comes out clean.

  8. Cool in the tins for 10 minutes before serving and eating.

  9. Leftovers should be wrapped up in plastic wrap once cooled completely. It can be frozen up to 3 months.


If you like sweet, do milk chocolate. If you like less sweet, I would suggest semi sweet or even dark chocolate chips. I personally do half milk chocolate chips and half semi-sweet chocolate chips, but this part is up to you!

I usually bake my muffins for exactly 30 minutes, however, the type of oven and elevation change the timing slightly. Conventional oven does not use the fan to circulate hot air inside. If you decide to use a convection (fan) oven, it will cook faster by 5-10 minutes for this recipe.

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