1-Getting Started: Let’s dive into making these pumpkin chocolate chip muffins, starting with preheating your oven. First, set it to 350°F and prepare your muffin tin by lining it or lightly greasing it. This simple step ensures your muffins bake even and release easily, giving гадyou those tall, domed tops we all love.

2-Mixing the Batter: In a large bowl, whisk together the wet ingredients like pumpkin puree, granulated sugar, brown sugar, oil, eggs, vanilla, and sour cream until everything is smooth and combined. This creates a flavorful base that’s full of moisture. Next, add in the baking powder, baking soda, pumpkin pie spice if you’re using it, and salt, whisking them in to distribute properly.

3-Mixing the Batter – Continued: Once the wet and dry elements are ready, slowly mix in the flour until it’s just halfway incorporated to keep the muffins tender. Fold in the chocolate chips gently with a spatula to avoid overmixing, which can make the batter tough. For variations, remember tips like using fresh baking soda for the best rise or substituting oils for a healthier twist.

4-6. Divide batter: Spoon the batter into 12 muffin liners, filling each one to the top and a bit more for that bakery look.

5-7. Add topping: Sprinkle extra chocolate chips on top for a gooey finish.

6-8-9. Bake and cool: Bake for 25-30 minutes until a toothpick shows a few moist crumbs, then let rest for 5 minutes before cooling on a rack.