I’ve seen quite a few chocolate chip pumpkin muffins recipes lately and have marked a few that I wanted to try. So initially, I started to make one of them, but then I accidentally messed up on one of the ingredient quantities, as a result of me being lazy and trying to do half the recipe without actually writing in the reduced amounts.
Since I was pretty far into the mixing, rather than start over, I decided to change the recipe I was using to the pumpkin muffin recipe I used last week (because the ingredient I messed up on still worked with this recipe), and then added some chocolate chips to the batter.
These pumpkin muffins came out tasty and I like the look of the chocolate chips decorating the muffin tops. I plan on trying the other pumpkin muffin recipes I bookmarked soon.
I like that these muffins are very pumpkin-y, but I am also looking for a recipe that is more muffin batter and that will rise more.
Chocolate Chip Pumpkin muffins (recipe base from here)
1 1/2 cups flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 tsp pumpkin pie spice
1 (15 oz) can pumpkin puree
2 large eggs
1/2 cup canola oil or vegetable oil
1/3 cup fat free Greek yogurt
1/4 cup fat free milk
1 cup chocolate chips
1. Preheat oven to 400 degrees. Spray muffin pan with cooking spray. Mix flour, sugar, baking powder, baking soda, pumpkin pie spice and salt in large bowl.
2. In a separate bowl whisk together pumpkin, eggs, oil, yogurt and milk. Combine wet and dry ingredients until just blended. Stir in half a cup of chocolate chips.
4. Spoon batter into muffin tins. Sprinkle remaining chocolate chips on top of each muffin. Bake for approximately 20 minutes or until toothpick comes out clean.