These chocolate chip pumpkin muffins are moist, light, and airy. They are made with pumpkin puree, pumpkin spice, and loaded with chocolate chips. Classic homestyle muffins just like grandma used to make.
In a bowl, combine the flour, baking powder, baking soda, salt, and all the spices (pumpkin spice, cinnamon, ginger, nutmeg) - and set aside.
In a bowl of a stand mixer, with whisk attachment, whip the eggs for a minute.
Then, gradually add the sugar. Once all the sugar is in, continue to whip until light and foamy - ribbon stage (see video).
Next, gradually add the oil, followed by the sour cream and pumpkin puree.
Then, add the flour and combine well, but do not over mix.
Finally, add the chocolate chips and combine well.
Pour batter into the muffin cups. I made 18 small muffins, but you can also make 12 large or 15 medium size muffins with this batter.
Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes. Then, invert and cool completely on the cooling rack.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you