A recipe for Pumpkin Chocolate Chip Muffins! These light and fluffy muffins are an easy fall treat packed with mini chocolate chips and pumpkin pie spice.
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If you have any extra pumpkin puree leftover during your holiday baking, put it to use with these easy Pumpkin Chocolate Chip Muffins. The combination of pumpkin and yogurt creates a wonderfully light and moist texture that keeps the muffins fresh even for a second day. Add additional flavor with pumpkin pie spice and mini chocolate chips scattered throughout.
I baked the muffins in these fun Autumn Baking Cupcake Liners by Wilton. They are not completely grease-proof, so I usually place two liners in each tin.
Make sure to use pure pumpkin puree (canned pumpkin), not pumpkin pie filling.
Be careful not to overmix the batter. Fold together the wet and dry ingredients just until combined. Overmixing will create a tougher muffin.
Fill each prepared muffin tin about 3/4 full. I usually do this by slightly overfilling a standard ice cream scoop to transfer the batter to each of the prepared muffin tins. This is the easiest way I have come across to get a consistent size.
I liked the look and texture of mini chocolate chips studded throughout the muffins, but you can also substitute with regular semi-sweet chocolate chips if the mini ones aren’t available. After transferring the batter to the muffin tins, top each one with a few extra mini chocolate chips before putting in the oven.
These muffins are best the day they are made, especially warm from the oven. Leftovers will keep a couple of days at room temperature in an airtight container. Allow to cool completely to room temperature before storing.
Looking for more pumpkin recipes?
Pumpkin Chocolate Chip Muffins Recipe
Adapted from Little Sweet Baker
Pumpkin Chocolate Chip Muffins
- 1 3/4 cups (240 grams) all-purpose flour
- 3/4 cup (160 grams) granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- Pinch salt
- 2 large eggs
- 1 cup (230 grams) pure pumpkin puree
- 1/2 cup (118 ml) vegetable oil
- 1/4 cup (70 grams) plain yogurt
- 1 teaspoon vanilla extract
- 6 ounces (170 grams) mini chocolate chips plus more for topping
- Preheat oven to 400˚F. Line 15 muffin tins with liners or lightly grease.
- In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda, and baking powder, and salt.
- In another bowl, whisk together the eggs, pumpkin, vegetable oil, yogurt, and vanilla extract. Pour into the flour mixture and stir just until no streaks of flour remain. Gently fold in the chocolate chips.
- Scoop the batter into the prepared muffin tins about 3/4 full and place in the preheated oven. Cook until golden and a toothpick comes out clean (melted chocolate is ok) when inserted in the center, about 15 minutes. Allow to cool in tins for 5 minutes before removing to wire rack.