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Easy Moist Pumpkin Chocolate Chip Muffins: Best 30-Minute Recipe

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These incredibly moist and fluffy pumpkin chocolate chip muffins are ready in just 30 minutes. Made with simple pantry ingredients and a secret yogurt trick, they are the perfect quick breakfast or snack that tastes like pumpkin pie in handheld form.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 ¼ cups (295g) pumpkin puree (100% pure, not pie filling)
  • 2 large eggs (room temperature)
  • ⅓ cup (80ml) vegetable oil
  • ¼ cup (60g) plain yogurt (or Greek yogurt)
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or spray with non-stick spray.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
  3. Toss the chocolate chips with about 1 tablespoon of the flour mixture to coat them. Set aside.
  4. In a separate medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, yogurt, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula until just combined (a few lumps are okay). Do not overmix.
  6. Gently fold the flour-coated chocolate chips into the batter.
  7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  8. Bake at 425°F (220°C) for 5 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and bake for another 13-15 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature eggs and yogurt. The high-heat start (425°F for 5 minutes) creates a domed top. Coating chocolate chips in flour prevents them from sinking. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, easy pumpkin muffins, moist pumpkin muffins, 30-minute muffins, fall baking, pumpkin chocolate chip

Find it online: https://gleamgulp.com/easy-moist-pumpkin-chocolate-chip-muffins-best-30-minute-recipe/