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)
- 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
- Line a 12 cup muffin tin with liners.
- In a large bowl whisk together the flour, baking soda, baking powder, salt, sugar, cinnamon, nutmeg, and ginger.
- In another bowl, mix together the egg, pumpkin puree, canola oil, yogurt, and vanilla until well combined.
- Bring together the wet and dry ingredients into one bowl, and mix until just combined.
- Fold in the chocolate chips.
- Scoop the batter into the prepared muffins tins. Add a few chips to the tops of each muffin.
- 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.