Perfectly Moist Pumpkin Muffins Recipe (Makes 12 Muffins)

If you’re craving something cozy, these pumpkin muffins are the perfect autumn treat! They’re soft, fluffy, and naturally sweetened, with just the right amount of spice. The combination of pumpkin puree, cinnamon, and chocolate chips creates a delightful flavor profile that’s both comforting and indulgent. These muffins are not only delicious but made with healthier ingredients like organic unbleached flour and coconut sugar, so you can feel good about every bite. Let’s dive in!

Dry Ingredients

• 1 1/2 cups organic unbleached flour – Keeps the muffins light and fluffy.

• 1/2 teaspoon salt – Enhances the sweetness and flavors.

• 2/3 cup brown coconut sugar (or any sugar you prefer) – Adds natural sweetness with a hint of caramel flavor.

• 1 teaspoon baking powder – Gives the muffins a nice rise.

• 1/4 teaspoon baking soda – Adds a touch more lift.

• 1/2 teaspoon ground cinnamon – Infuses warmth and pairs beautifully with pumpkin.

Wet Ingredients

• 1 cup pumpkin puree (or sweet potato puree) – Adds moisture and a lovely autumn flavor.

• 1/3 cup sour cream – Keeps the muffins tender and moist.

• 1/2 cup chocolate chips – A hint of indulgence in every bite!

• 1/2 cup softened butter – Be sure it’s at room temperature for easier mixing.

• 1 large egg (at room temperature) – Helps bind the ingredients together.

Instructions

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners or lightly grease it.

2. Combine the Dry Ingredients: In a medium-sized bowl, whisk together the flour, salt, coconut sugar, baking powder, baking soda, and cinnamon. Set this mixture aside. This step ensures that each muffin will rise evenly and have a consistent flavor.

3. Mix the Wet Ingredients:

   • In the bowl of your stand mixer (or using a handheld mixer), beat the softened butter until creamy.

   • Add the pumpkin puree and sour cream, and mix until everything is well incorporated.

   • Next, add the egg and continue mixing until smooth and fully blended.

   • Slowly fold in the chocolate chips.

4. Combine Wet and Dry Mixtures: Add the dry ingredients to the wet ingredients gradually, mixing until just combined. Be careful not to overmix – you want the batter to stay light and fluffy.

5. Fill the Muffin Pan: Divide the batter evenly among the 12 muffin cups. Each should be about 3/4 full.

6. Bake: Place the muffins in the preheated oven and bake for 25 minutes or until a toothpick inserted into the center comes out clean.

7. Cool and Enjoy: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

   
   

These pumpkin muffins are great for breakfast, a snack, or even dessert. The balance of flavors is delightful – the cinnamon and pumpkin make them feel like fall, while the chocolate chips add just the right amount of sweetness. Enjoy with a cup of tea or coffee for a truly comforting experience.