Super tender pumpkin chocolate chip muffins that are filled with spiced pumpkin flavours. Extremely easy to make and this recipe uses the whole can of pumpkin puree. No waste, no leftovers. Don't skip the chocolate chips, because why would you?
15ozpumpkin puree (1 can)(425 g), room temperature
1cupgranulated sugar(200 g)
½cupGreek yogurt(125 g), room temperature
2large eggs, room temperature
¾cupchocolate chips(135 g)
some more chocolate chips(optional), to sprinkle on top
Mix all dry ingredients in a bowl, set aside.
Add all wet ingredients, except chocolate chips, into another bowl. Using a hand whisk, mix until everything is well combined. Now add in dry ingredients followed with chocolate chips. Mix everything well, just don't over do it.
Using an ice cream scoop, divide batter evenly into lined muffin pans. This recipe yields 16 muffins. Sprinkle some more chocolate chips on top.
Bake in a preheated oven at 350ºF(175ºC) at lower ⅔ rack, no fan-forced, with top and bottom heat, for 25 minutes or until you insert a skewer into a muffin and it comes out clean. Remove from the oven and cool completely. Enjoy!
Use spoon and level method when measuring (for cup measurement)
Use portable oven thermometer (like this one) for a more precise temperature reading (I use it too)