Simple, practical, and full of everyday flavour, Pumpkin Chocolate Chip Muffins is a non-vegetarian American dessert made with all purpose flour, granulated white sugar, and pumpkin pie spice in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 9 muffins
  • Category: Dessert
  • Cuisine: American

Ingredients

  • 1.5 cups all purpose flour
  • 3/4 cup granulated white sugar
  • 1.25 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cup pumpkin puree
  • 1/4 cup oil (use oil of choice)
  • 1/4 cup yogurt (plain yogurt)
  • 1-2 tablespoons water
  • 2 eggs (at room temperature)
  • 1/2 cup chocolate chips
  • pumpkin seeds (to sprinkle on top)

Method

  1. Preheat oven to 425F degrees.
  2. In a bowl mix together the flour and sugar.
  3. Add the pumpkin pie spice to it and mix.
  4. Now add in the salt and baking soda. Set aside.
  5. In another bowl, whisk together the pumpkin puree and eggs.
  6. Add in the oil and mix [canola, vegetable etc.]
  7. Now add in the yogurt and mix.
  8. Add the dry ingredients into the wet ingredients slowly. Do not add all at once.
  9. Fold in the chocolate chips slowly.
  10. Line a muffin pan with muffin liners or use a non-stick muffin pan. Spray the muffin liners with some non-stick spray. Fill in the liners with the batter right till the top.Sprinkle some pumpkin seeds.
  11. Bake the muffins for 5 minutes at 425 F degress and then keeping the muffins inside the oven, immediately reduce the temperature to 350 F and bake for additional 15-17 minutes or till a toothpick inserted in the center comes out clean.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.