Pumpkin Chocolate Chips Muffins
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?
Servings : 16 muffins
Ingredients
Dry Ingredients
- 2 cup all purpose flour (260 g)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp pumpkin pie spice mix
Wet Ingredients
- 15 oz pumpkin puree (1 can) (425 g), room temperature
- 1 cup granulated sugar (200 g)
- ½ cup Greek yogurt (125 g), room temperature
- ⅓ cup oil (80 ml)
- 2 large eggs , room temperature
- 2 tsp vanilla extract
- ¾ cup chocolate chips (135 g)
Other
- some more chocolate chips (optional), to sprinkle on top
Instructions
Dry Ingredients
- Mix all dry ingredients in a bowl, set aside.
Wet Ingredients
- 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!
Notes
- 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)
- Refer to my post above for tips
Tried this recipe?Mention @elmundoeats or tag #elmundoeats!