Pumpkin Chocolate Chip Muffins
These light and fluffy pumpkin chocolate chip muffins are the perfect fall treat!
Servings: 12
Ingredients
- 1/2 cup plain unsweetened whole Greek yogurt
- 1/2 cup pumpkin puree
- 1/4 cup unsalted butter melted and slightly cooled
- 2 eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 cup pure maple syrup
- 1/4 cup brown sugar
- 1 1/2 cups all-purpose flour
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350 degrees.
- Whisk together the Greek yogurt, pumpkin, melted butter, eggs, vanilla extract, maple syrup, and brown sugar.
- In a separate bowl, whisk together the salt, baking powder, baking soda, pumpkin pie spice, and all-purpose flour.
- Add the dry ingredients to the wet and mix until just combined with a rubber spatula.
- Fold in the chocolate chips.
- Line a muffin tin with parchment paper muffin liners. If you use regular paper liners, spray them with cooking spray.
- Distribute the batter into the muffin cups, then top each one with additional chocolate chips.
- Bake the muffins at 350 degrees for 21-24 minutes, or until a toothpick inserted comes out clean.
- Remove the muffins onto a wire cooling rack to cool completely.
Nutrition
Calories: 235kcal | Carbohydrates: 30g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 148mg | Potassium: 169mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1755IU | Vitamin C: 0.5mg | Calcium: 61mg | Iron: 2mg