Name: Chocolate Chip Pumpkin Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 18.0
Ingredients: 2 cups pumpkin puree; 1/3 cup plain greek yogurt, (or regular yogurt); 1/3 cup canola oil; 2 large eggs; 1/2 cup brown sugar, lightly packed; 2 cups all-purpose flour; 1/2 teaspoon baking soda; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1 1/2 teaspoons pumpkin pie spice; 3/4 cup semisweet chocolate chips

Chocolate Chip Pumpkin Muffins Recipe

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15 m 20 m 18 Servings

Ingredients

2 cups Pumpkin Puree
1/3 cup Plain Greek Yogurt, (or regular yogurt)
1/3 cup Canola Oil
2 large Eggs
1/2 cup Brown Sugar, lightly packed
2 cups All-Purpose Flour
1/2 teaspoon Baking Soda
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 teaspoon Cinnamon
1 1/2 teaspoons Pumpkin Pie Spice
3/4 cup Semisweet Chocolate Chips

Directions

Preheat the oven to 350°F. Lightly spray two muffin tins with non-stick spray and set aside.
In a medium bowl, whisk together the pumpkin puree, yogurt, oil, eggs, and brown sugar until they are well-combined and no lumps remain. Set aside.
In large bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, and chocolate chips. Make a well in the centre of the dry ingredients and pour the pumpkin mixture into it. Stir everything together until just combined.
Fill the prepared muffin tins about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
Allow to cool in the muffin tins for 5-10 minutes before moving to a wire rack to cool completely. The muffins keep well at room temperature in an airtight container for up to 5 days, or can be frozen for up to 3 months.