These super soft, incredibly moist Pumpkin Chocolate Chip Muffins are a family favorite - and after one bite you'll understand why! They're so simple to make and irresistibly delicious! Bursting with warm pumpkin pie spice and overflowing with rich chocolate chunks, they're big in flavor, taste better than a bakery and perfect for pumpkin spice lovers!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
2/3cupVegetable Oil(or Canola Oil or Melted Coconut Oil)
¼CupFull-Fat Greek Yogurt– at room temperature
1 ½tspEACH: Vanilla Extract & Pure Maple Syrup
1 1/3cupSemi-Sweet Chocolate Chunks or Chips – DIVIDED (200 grams)
Serving: Cinnamon Sugar or Cream Cheese Glaze (see notes for recipe
Instructions
Preheat oven to 425 degrees F. Line 12 muffin tins with paper liners.
Dry ingredients: In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Whisk until combined.
Wet ingredients: In a medium bowl, combine the eggs and both sugars. Whisk until combined. Add in the pumpkin puree, yogurt, oil, vanilla and maple syrup. Whisk again until combined.
Add wet to dry: Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold until everything is ALMOST combined. There should be a lumps – do not over-mix.
Add chocolate: Add in 1 cup of chocolate chunks. Gently fold until everything is JUST combined - there should be a few lumps.
Fill muffin tins: Divide the batter into the prepared muffin tins, filling each nearly all the way to the top. Sprinkle the remaining chocolate chunks over the muffins. Very gently press the chunks slightly into the muffin batter.
Bake: Bake the muffins for 5 minutes at 425 degrees F. Keeping the oven door closed, reduce the oven temperature to 350 F. Bake for an additional 15-16 minutes, or until a toothpick inserted into the center comes out clean – a few small moist crumbs is fine.
Cool: Remove from oven and place muffin pan on a wire rack. Allow muffins to cool in pan for 5 minutes. Remove muffins from the pan and transfer them onto the wire rack to cool completely.
Serve: Serve the muffins warm or at room temperature dusted with cinnamon sugar. Or, glaze cooled muffins and enjoy! Or, simply enjoy the muffins plain!
Video
Notes
Flour: Make sure you properly measure and level all your ingredients, especially the flour! To do so, use a spoon to scoop the flour into a measuring cup. Do not pack the flour down. Use the flat edge of a knife to gently and evenly level the flour.
Storage: Cover and store leftover muffins in an airtight container at room temperature for 3-4 days. Reheat in the microwave at 50% power until slightly warmed if desired. Muffins can also be stored in the refrigerator for 10 days, or frozen for up to 3 months.
Cream Cheese Icing:4 ounces Cream Cheese – softened to room temperature1/2 Cup Confectioners Sugar3/4 tsp Pure Vanilla Extract2-4 TBS Half-and-Half or Whole Milk – to tasteDirections: Add cream cheese to a medium mixing bowl. Beat the cream cheese with a handheld mixer on medium-high speed until light and fluffy. Add the powdered sugar and beat until combined. Add the vanilla and beat on medium-high until combined. Add the milk a tablespoon at a time, until mixture is smooth and at desired consistency. Drizzle over cooled muffins and enjoy!Maple Icing:3/4 Cup Confectioners Sugar1 1/2 TBS Pure Maple Syrup1/2 tsp Pure Vanilla Extract1-3 TBS Half-and-Half or Milk - to tasteDirections: Whisk all the ingredients together, adding milk 1 tablespoon at a time, until desired consistency is achieved. Drizzle over cooled muffins and enjoy!Nutritional information is an approximation based upon 16 muffins (1 muffin per serving). Exact information will depend upon the brands of ingredients and precise measurements used.