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+ servings

Soft Pumpkin Muffins

simple, soft pumpkin muffins with mini chocolate chips
Course Breakfast, Dessert
Cuisine American
Keyword muffins, pumpkin
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 18 muffins
Author Emma Chapman


  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • teaspoon nutmeg
  • teaspoon ginger
  • teaspoon cloves
  • ¾ cup granulated white sugar
  • ¾ cup brown sugar
  • ¼ cup oil
  • ¼ cup sour cream
  • 2 eggs
  • 1 cup pumpkin puree
  • 10 ounces mini chocolate chips optional


  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  • In another bowl, stir together the white sugar, brown sugar, oil, sour cream, eggs, and pumpkin puree.
  • Mix the wet ingredients in with the dry until a wet batter forms. Stir in the chocolate chips if using.
  • Bake at 350°F in prepared (sprayed well with nonstick spray) muffin pan.
  • For standard size muffins, bake for 18 minutes. This recipe will yield around 18 muffins.
  • For mini muffins, bake for 13-14 minutes. This recipe will yield around 48 mini muffins.


You can use any oil in this recipe, but I prefer ones that don't have a strong taste, like canola or vegetable. 
You can substitute the sour cream for Greek yogurt.
Use pumpkin puree, not pumpkin pie mix.
You can substitute the cinnamon, nutmeg, ginger, and clove mixture for pumpkin pie spice. Just use 1 1/2 teaspoons of pumpkin pie spice. 
If you choose not to use mini chocolate chips, you can add something else like chopped walnuts. But this is also optional.