These Churro Style Pumpkin Chocolate Chip Muffins are soft, packed with chocolate chips and topped with a delicious cinnamon/sugar “churro” topping. An absolute treat for Fall Baking!
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!
Why You’ll Love This Recipe
- These muffins are perfectly churro spiced with cinnamon and sugar topping.
- They’re great for taking to any Fall party!
- Not only are these muffins delicious, they’re nice and easy to make!
Try my Iced Pumpkin Banana Muffins recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need
Here are the ingredients you’ll need to make these pumpkin chocolate chip muffins at home. See the recipe card located at the bottom of the post for full instructions.
- sour cream– sour cream is used in the muffin batter, it helps keep the muffins soft and moist.
- canola oil– Canola or vegetable oil work just fine in this recipe. It also helps keep the muffins soft.
- large eggs– For all of my baking, I use large eggs to keep things consistent.
- pure vanilla extract- When shopping for vanilla, make sure you get the pure vanilla extract. It has the best taste and it’s the best quality.
- pumpkin puree– Be sure when looking for canned pumpkin puree, you don’t get the pumpkin pie filling. They’re often sold close together on the shelves.
- ground cinnamon– Ground cinnamon can be found in the spices section of the grocery store. It’s the perfect spice for Fall baking. Aromatic and warm.
- pumpkin pie spice– Pumpkin pie spice can also be found in the spices section of the grocery store. Also great for fall baking.
- all-purpose flour– All-purpose flour is the main dry ingredient in the muffins.
- granulated sugar– The granulated sugar will be the sweetness of the muffin.
- baking soda– Baking soda is part of the dry ingredients that help the muffins rise.
- kosher salt– kosher salt is a coarse salt, I use it in all of my baking and cooking.
- chocolate chips– Chocolate chips add the perfect chocolate bite in the muffins. Use milk, or semi sweet.
How To Make Pumpkin Chocolate Chip Muffins
Preheat Oven to 350 Degrees F. 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.
Combine Wet Ingredients. In a large mixing bowl, beat sour cream oil, eggs and vanilla until well combined. Stir in pumpkin, cinnamon and pumpkin pie spice.
Add Dry Ingredients. Slowly add flour, sugar, baking soda, salt and chocolate chips, stirring until well combined. Fill liners 1/2 full with batter.
Prepare Cinnamon Sugar Topping. 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. 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.
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.
How Long Do You Bake Muffins?
Bake for 22-25 minutes or until baked through, test with a toothpick to make sure it comes out clean. Remove and let cool.
Best Way To Store Muffins?
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.
How To Serve Muffins
Serve muffins room temperature or warm on their own or they’re great with a side of fruit. Yummy for breakfast or as a snack.
Can You Freeze Muffins?
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.
Try More Pumpkin Recipes
Churro Style Pumpkin Chocolate Chip Muffins
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
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I made and brought these to a gathering last week! They were a hit. I found I needed to bake them a bit longer, but that likely speaks to oven differences. Thank you for a great recipe. My husband, who loves pumpkin-most-everything, found them a bit too sweet for his liking, but what does HE know about it?!? LOL! I loved them just as they are! Thank you for a great fall treat!
I made these the other day and I’m about to make them again for a pregnant friend! I was wondering if the recipe can be doubled? I know sometimes things don’t come out right, so wanted to check. Thank you!
I haven’t doubled the recipe yet, but I don’t see why it wouldn’t work just fine Jenny. Thanks for your rating, much appreciated.
I made these with cinnamon chips, and they were excellent, and ramped up the churro flavor even more. 🙂