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–+ servings
A soft and fluffy pumpkin muffin loaded with chocolate chips. It's a pumpkin and chocolate lovers dream!

Pumpkin Chocolate Chip Muffins

Print Recipe
These soft and fluffy pumpkin muffins are spiced with a hint of cinnamon and loaded with chocolate chips.
Course Breakfast, Snack
Cuisine American
Method Bake
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 331
Author Lily Ernst

Ingredients

  • 1 & 3/4 cups (220g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup (188g) semi-sweet mini chocolate chips
  • 1/2 cup (125ml) vegetable oil
  • 3/4 cup (150g) granulated sugar
  • 1 cup (250g) canned pumpkin puree
  • 2 large eggs
  • 1/4 cup (60g) yogurt (plain or vanilla flavor)
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 425F. Line a 12 cup muffin pan with paper liners or spray with non-stick cooking spray.
  • In a large bowl, whisk together the flour, baking soda, cinnamon and salt.
    1 & 3/4 cups (220g) all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp salt
  • Toss in the chocolate chips and set aside.
    1 cup (188g) semi-sweet mini chocolate chips
  • In a medium bowl, whisk together oil, sugar and pumpkin puree.
    1/2 cup (125ml) vegetable oil, 3/4 cup (150g) granulated sugar, 1 cup (250g) canned pumpkin puree
  • Whisk in the eggs, yogurt and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
    2 large eggs, 1/4 cup (60g) yogurt, 1 tsp vanilla extract
  • Divide the batter into the 12 muffins cups and bake for 5 minutes at 425F. Then keeping the muffins in the oven, lower the heat to 350F and continue to bake for another 15 minutes or until a toothpick inserted into the center comes out clean.

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

How to freeze:

Place the muffins in a freezer-safe container or ziplock bag and store them in the freezer for up to 3 months. Thaw overnight in the fridge and warm up in the oven or microwave before serving.

Nutrition

Calories: 331kcal | Carbohydrates: 39g | Protein: 4g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 204mg | Potassium: 193mg | Fiber: 3g | Sugar: 21g | Vitamin A: 3233IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 3mg