Pumpkin Chocolate Chip Muffins
Recipe by Chef Michael Williams
Michael Williams

Pumpkin Chocolate Chip Muffins

  • Prep time 15 mins
  • Cook time 20 mins
  • Ready in 35 mins

These dense and tasty muffins are a nice option to make and freeze. We make these up and put them in lunches frozen. Then come snack time they are defrosted and ready to be devoured.



  1. Preheat oven to 375oF and line muffin pan with large paper liners
  2. In a medium bowl, whisk together sugar, oil, eggs, pumpkin, yogurt, and pumpkin spice until mixture is smooth.
  3. In a large bowl, mix the three flours, baking powder, baking soda and salt.
  4. Fold the wet ingredients into the dry ingredients until completely combined (this batter tends to be drier than other batters).
  5. Fold in the chocolate chips.
  6. Spoon batter into prepared muffin tin. These muffins do not rise a lot, so fill each cup to the top.
  7. Bake for 20-22 minutes in a preheated oven (in our house, we prefer to leave them slightly undercooked).
  8. Remove muffins from pan after 5 minutes and place on a rack to cool.
  9. Freeze any unused muffins.


Make your own pumpkin spice with the following recipe, 1/4 tsp ground clove, 1/2 tsp ground ginger,1/2 tsp ground nutmeg, 1 tsp ground cinnamon, 1/4 tsp ground all spice

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Reviews on "Pumpkin Chocolate Chip Muffins" (1)

  1. November 20, 2018
    Made this recipe and thought it could use more spice. It is a very healthy muffin but unfortunately not to my liking.

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