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Pumpkin Chocolate Chip Muffins
Redondo

Pumpkin Chocolate Chip Muffins

Soft, warmly spiced Pumpkin Chocolate Chip Muffins that taste like home. A one-bowl fall favorite that’s freezer-friendly, kid-approved, and irresistibly comforting.
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Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 168
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup pumpkin puree (not pie filling)
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1/3 cup neutral oil (canola, sunflower)
  • 1/4 cup Greek yogurt or sour cream
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 3/4 cup semi-sweet chocolate chips

Equipment

  • muffin tin 12-cup, lined
  • mixing bowls one large, one medium
  • whisk for combining wet ingredients

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
  2. Whisk pumpkin, eggs, sugar, oil, and yogurt in a large bowl.
  3. In another bowl, stir together flour, baking powder, baking soda, spices, and salt.
  4. Gently fold dry into wet until just combined. Do not overmix.
  5. Fold in chocolate chips and scoop batter into muffin cups, ¾ full.
  6. Bake 20–23 minutes. Cool in pan 5 minutes, then on rack.

Notes

Make a double batch—these freeze beautifully and reheat soft and gooey. Add extra chocolate chips on top before baking for a bakery-style look.