Churro Style Pumpkin Chocolate Chip Muffins

Sharing our favorite pumpkin chocolate chip muffins today! My Churro Style Pumpkin Chocolate Chip Muffins are soft, packed with chocolate chips and topped with a delicious cinnamon/sugar “churro” topping. An absolute treat!

pumpkin chocolate chip muffins

Pumpkin Chocolate Chip Muffins

Fall Baking is truly one of the best times of the year! Wait until these muffins are baking in your oven, the aroma that fills the kitchen is spectacular! Excited for you to make these for your family and friends this festive time of year!

Try my Iced Pumpkin Banana Muffins recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.

pumpkin chocolate chip muffins

How To Make Pumpkin Chocolate Chip Muffins

  1. Preheat oven to 350 degrees F. and line 12 muffin cups with liners (foil liners recommended). If using paper liners, spray liners lightly with cooking spray before filling with batter. You can also spray your muffin tin generously with cooking spray if you prefer to not use liners. I’ve done both options.
  2. In a large mixing bowl, beat sour cream oil, eggs and vanilla until well combined. Stir in pumpkin, cinnamon and pumpkin pie spice. Slowly add flour, sugar, baking soda, salt and chocolate chips, stirring until well combined. Fill liners 1/2 full with batter.
  3. Place sugar and cinnamon into a small bowl, stirring to combine. With a small spoon, sprinkle tops of muffins with cinnamon sugar mixture. About 1/4 teaspoon each muffin. Bake for 22-25 minutes or until baked through, test with a toothpick to make sure it comes out clean. Remove and let cool. Serve room temperature.

pumpkin chocolate chip muffins

I love the simplicity of this pumpkin muffin recipe, you can put the ingredients into the bowl however you’d like. I like to start with my wet ingredients first.

pumpkin chocolate chip muffins

For your reference, I use large eggs in all of my baking recipes.

 

pumpkin chocolate chip muffins

Once your dry ingredients have been added to the wet ingredients, give a gentle mix to combine.

pumpkin chocolate chip muffins

Chocolate chips up next! I really like using mini chocolate chips, but any size is fine.

pumpkin chocolate chip muffins

How Full Do You Fill Each Muffin Cup?

You want to fill your muffin cups about 3/4 full. This will still leave room for your muffins to rise over the top slightly. If filled too full, the muffins won’t rise properly and possibly spill over. If filled too little, your muffins won’t reach the top of the cup when baked.

pumpkin chocolate chip muffins

I like to sprinkle a few more chocolate chips to the tops of my muffins before baking. This gives just a little more chocolate deliciousness to each bite.

pumpkin chocolate chip muffins

To my “Churro Style” sprinkle tops of muffins with a cinnamon/sugar mixture. It’s fantastic!

pumpkin chocolate chip muffins

How Long Do You Bake Muffins?

  1. Bake for 22-25 minutes or until baked through, test with a toothpick to make sure it comes out clean. Remove and let cool.

pumpkin chocolate chip muffins

How Do You Store Muffins?

  1. Similar to any other types of bread, muffins should be placed into an airtight plastic bag or an airtight container. Properly wrapped muffins will keep stay fresh for 3-4 days. Since these have icing, store in refrigerator.

 

pumpkin chocolate chip muffins

Can You Freeze Muffins?

  1. If wrapped well in an airtight container, frozen muffins will keep well for up to 3 months. NOTE: To prevent condensation on the muffin tops, be sure that muffins are completely cool before freezing.
pumpkin chocolate chip muffins

Churro Style Pumpkin Chocolate Chip Muffins

These Churro Style Pumpkin Chocolate Chip Muffins are so perfect for your Fall Baking! Soft pumpkin muffins with chocolate chips in each bite topped with a cinnamon sugar/churro topping!
Course: Breakfast, Dessert
Cuisine: American
Prep Time 10 mins
Cook Time 22 mins
Servings: 12
Calories: 306kcal
Author: Jenny
Cost: $8
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Ingredients

  • 1/2 cup sour cream
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup mini chocolate chips

Cinnamon Sugar/Churro Topping

  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  • Preheat oven to 350 degrees F. and line 12 muffin cups with liners (foil liners recommended). If using paper liners, spray liners lightly with cooking spray before filling with batter. You can also spray your muffin tin generously with cooking spray if you prefer to not use liners. I've done both options.
  • In a large mixing bowl, beat sour cream oil, eggs and vanilla until well combined. Stir in pumpkin, cinnamon and pumpkin pie spice. Slowly add flour, sugar, baking soda, salt and chocolate chips, stirring until well combined. Fill liners 1/2 full with batter.
  • Place sugar and cinnamon into a small bowl, stirring to combine. With a small spoon, sprinkle tops of muffins with cinnamon sugar mixture. About 1/4 teaspoon each muffin. Bake for 22-25 minutes or until baked through, test with a toothpick to make sure it comes out clean. Remove and let cool. Serve room temperature.

Nutrition

Calories: 306kcal | Carbohydrates: 39g | Protein: 3g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 169mg | Potassium: 77mg | Fiber: 1g | Sugar: 29g | Vitamin A: 3310IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
Keywords: easy pumpkin dessert, easy pumpkin muffins, pumpkin, pumpkin chocolate chip muffins, pumpkin dessert recipe, pumpkin muffin recipe, pumpkin muffins

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pumpkin chocolate chip muffins

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Picky PalateWelcome to my online kitchen! You'll usually find me with a cookie in one hand & a salad in the other. It's all about the balance :) The recipes you'll see are my creations. Enjoy!

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