Pumpkin Chocolate Chip Muffins

Sadly my favorite month of the year has been over ten days but I am still celebrating Fall with new pumpkin recipes! These muffins would like to pretend they are for breakfast, but they are so delicious they seem more like a dessert. The inside is light and fluffy with gooey bits of chocolate chips all over. The flavor of the pumpkin is mild, but definitely present. I added some yogurt into the batter which gave the muffins a fluffier, creamier texture.  This recipe has lots of possibilities for variation–adding nuts or raisins would work well as a substitute for the chocolate.  If you wanted to replace the yogurt with apple sauce that would work fine too.

Pumpkin Chocolate Chip Muffins
(makes 12 muffins)
Printable Version


  • 1 1/2 cups all purpose flour or whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1 egg
  • 1 cup pumpkin puree
  • 2/3 cup full fat plain yogurt
  • 1 1/2 tbsp canola oil
  • 1 tsp vanilla extract
  • 3/4 cup chocolate chips + a few extra for sprinkling


  1. Line a 12 cup muffin tin with liners.
  2. In a large bowl whisk together the flour, baking soda, baking powder, salt, sugar, cinnamon, nutmeg, and ginger.
  3. In another bowl, mix together the egg, pumpkin puree, canola oil, yogurt, and vanilla until well combined.
  4. Bring together the wet and dry ingredients into one bowl, and mix until just combined.
  5. Fold in the chocolate chips.
  6. Scoop the batter into the prepared muffins tins. Add a few chips to the tops of each muffin.
  7. Bake for 15-18 minutes in a preheated 350F oven.  The muffins will be done when you poke one with a toothpick and it comes out clean. Remove from the muffin tin and let cool for 5-10 minutes before eating.

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