Pumpkin Chocolate Chips Muffins
The best pumpkin chocolate chip muffins, and we're not being biased! These pumpkin muffins are super moist, and tender and they're infused with warm spices that feel like a cozy blanket in autumn. Our secret is using a whole can of pumpkin puree to get the most out of the delicious pumpkin flavor!
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 15 servings
- Difficulty
- HARD
Ingredients
- 2 cup all-purpose flour
- 1+1/2 tsp pumpkin pie spice mix
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 15 oz pumpkin puree (1 can)
- 2/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 cup Greek yogurt (, room temperature)
- 1/3 cup oil
- 2 large eggs (, room temperature)
- 2 tsp vanilla extract
- 1 cup chocolate chips
Instructions
- 1
Add all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice in a bowl. Mix well using a spoon, and set aside.
- 2
In another bowl, add pumpkin puree, brown and granulated sugar, eggs, Greek yogurt, oil, and vanilla extract. Mix everything well using a hand whisk.
- 3
Add in the dry ingredients together with chocolate chips and whisk everything well. We started off by using a hand whisk and switched to a spatula at the end, for better mixing.
- 4
Fill a muffin pan lined with muffin liners to the top with the batter. Sprinkle some chocolate chips, optional, but they make these pumpkin muffins look so beautiful.
- 5
Bake in a preheated oven at 350ºF(175ºC), on the middle rack, for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Check at minute 25 and go from here, if needed. Cool for 5 minutes. Enjoy!