Chocolate Chip Pumpkin Muffins
These chocolate chip pumpkin muffins are the perfect breakfast treat for busy mornings. If you love pumpkin bread then you are going to LOVE this easy chocolate chip muffin recipe, any time of the year!
In a mixing bowl, whisk the eggs and sugar with an electric cake mixer until you obtain a smooth and fluffy texture.
Add the melted butter, pumpkin puree, cinnamon, yogurt, vanilla extract, pumpkin spice and mix well for approximately 30 seconds until everything is well combined.
Add the flour, salt, baking powder, baking soda and mix for another 30-45 seconds on medium-high speed. Remove and fold in 1 cup of the mini or regular chocolate chips.
Fill the muffin pan liners with the finished batter (usually a full ice cream scoop should do it, unless you have bigger muffin pan) and top with mini chocolate chips.
Bake muffins on 350 degrees for 25-35 minutes, or until you insert a tooth pick into the center and it comes out clean.
Serve and enjoy.
If you don’t have any pre made pumpkin pie spice to hand,
you can use cinnamon with a pinch of ground ginger and nutmeg mixed in. These Chocolate Chip Pumpkin Muffins are
great with either semi-sweet or milk chocolate chips.
Top the muffins with more chocolate chips before you put them in oven to make them extra special!
You can either use paper muffin liners, or just spray the muffin tin with cooking spray before pouring in the batter.
These pretty Chocolate Chip Pumpkin Muffins can be packaged in boxes to give to friends, family and teachers for a thoughtful and delicious treat!
Serving: 1 g | Calories: 394 kcal | Carbohydrates: 47 g | Protein: 11 g | Fat: 18 g | Saturated Fat: 10 g | Cholesterol: 258 mg | Sodium: 1074 mg | Potassium: 179 mg | Fiber: 1 g | Sugar: 26 g | Vitamin A: 706 IU | Vitamin C: 1 mg | Calcium: 81 mg | Iron: 3 mg