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Chocolate Chip Pumpkin Muffins Photo

Chocolate Chip Pumpkin Muffins Recipe

Stacey Mebs
These chocolate chip pumpkin muffins mix up quickly for the perfect fall breakfast or snack! The whole family will love them!
5 from 8 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18 1 muffin
Calories 163 kcal

Ingredients
  

  • 2 cups Pumpkin Puree
  • 1/3 cup Plain Greek Yogurt (or regular yogurt)
  • 1/3 cup Canola Oil
  • 2 large Egg
  • 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

Instructions
 

  • 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.

Nutrition

Calories: 163kcalCarbohydrates: 23gProtein: 3gFat: 7gSaturated Fat: 2gSodium: 112mgFiber: 2gSugar: 11g
Keyword Baked, Breakfasts, Brunches, Chocolate, Family Meals and Snacks, Lunchbox, Muffins, Pumpkin, Snacks
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