Pumpkin Chocolate Chips Muffins

5 from 1 vote

Pumpkin Chocolate Chips Muffins

The best pumpkin chocolate chip muffins, and we're not being biased! These pumpkin muffins are super moist, and tender and they're infused with warm spices that feel like a cozy blanket in autumn. Our secret is using a whole can of pumpkin puree to get the most out of the delicious pumpkin flavor!

Prep Time15

Cook Time25

Total Time40

Servings: muffins

Author: Bea & Marco

Ingredients

Dry Ingredients

2 cup all-purpose flour
1 ½ teaspoon pumpkin pie spice mix
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients

15 oz pumpkin puree (1 can)
⅔ cup granulated sugar
⅓ cup brown sugar
½ cup Greek yogurt , room temperature
⅓ cup oil
2 large eggs , room temperature
2 teaspoon vanilla extract
1 cup chocolate chips

Instructions

Dry Ingredients

Add all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice in a bowl. Mix well using a spoon, and set aside.

Wet Ingredients

In another bowl, add pumpkin puree, brown and granulated sugar, eggs, Greek yogurt, oil, and vanilla extract. Mix everything well using a hand whisk.
Add in the dry ingredients together with chocolate chips and whisk everything well. We started off by using a hand whisk and switched to a spatula at the end, for better mixing.

Bake

Fill a muffin pan lined with muffin liners to the top with the batter. Sprinkle some chocolate chips, optional, but they make these pumpkin muffins look so beautiful.
Bake in a preheated oven at 350ºF(175ºC), on the middle rack, for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Check at minute 25 and go from here, if needed. Cool for 5 minutes. Enjoy!

Notes

Use the spoon and level method for cup measurements. This will prevent the use of excessive flour that'll make the muffins tough.
A kitchen scale is a more precise tool in baking. We use it all the time for dry ingredients like flour and sugar.
Fill the muffin liners until the top. This will give you tall and plump-looking muffins.
Use a portable oven thermometer to get the accurate oven temperature. We use it every single time I bake.
They taste even better the next day. All the beautiful flavors blend wonderfully and enhance in time.
This is an improved recipe. We've added a combination of granulated and brown sugar, more pumpkin pie spice mix, and baked using the middle rack for more toasty-colored muffins.

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