Easy Pumpkin Chocolate Chip Muffins
These tender, bakery-style blueberry yogurt muffins come together with simple ingredients, a few smart techniques, and plenty of fresh blueberry flavor.
Servings 12 muffins
Equipment
- Mixing bowls (1 large, 1 medium)
- Whisk
- Rubber spatula
- Measuring cups & spoons
- Muffin tin (12-count)
- Parchment muffin liners
- Cooling rack
- Cookie scoop (optional, but great for even muffins)
Ingredients
- 1 can (15 oz) pumpkin puree
- ½ cup salted butter melted
- ¾ cup light brown sugar packed
- ¾ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp maple syrup
- 1 ¾ cups all-purpose flour
- 1 tbsp pumpkin pie spice
- 2 tsp baking powder
- ½ tsp fine sea salt
- 1 cup chocolate chips
- Optional: pumpkin seeds for topping
Instructions
- Preheat oven to 375°F. Line a muffin tin with parchment liners.
- In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, and salt.
- In a separate large bowl, whisk together melted butter and pumpkin puree.
- Add brown sugar, granulated sugar, vanilla, maple syrup, and eggs. Mix until smooth.
- Add dry ingredients to wet ingredients and stir gently until combined.
- Fold in chocolate chips.
- Fill muffin liners ⅔ full. Add pumpkin seeds on top if desired.
- Bake 15–20 minutes or until a toothpick comes out clean.
- Cool on a rack for 10 minutes. Enjoy!
