Go Back

Pumpkin Chocolate Chip Muffins

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.
Course Breakfast
Cuisine American
Keyword autumn, breakfast, brunch, chocolate, fall, muffin, pumpkin
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 15 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.