These soft and fluffy Pumpkin Chocolate Chip Muffins are the perfect fall treat!

As soon as pumpkin season hit this year, I got a craving for pumpkin chocolate chip muffins, pumpkin cookies, pumpkin coffee, and all the pumpkin things!

While I love Cake Mix Pumpkin Muffins for a simple treat, I was craving something a little different and so these muffins were created.

There is a reason why these muffins are so perfectly light and fluffy and that is because they are made with greek yogurt. It’s my secret for making super soft and airy muffins!

These muffins were inspired by the popular reader favorite Greek Yogurt Chocolate Chip Muffins, but made with a few twists to create the perfect fall muffin.

Ingredients & Notes

Greek yogurt: whole milk unsweetened plain greek yogurt.
Pumpkin puree: this is canned pumpkin, not pumpkin pie filling.
Butter: you can substitute this with olive oil or coconut oil.
Eggs
Vanilla extract
Spices & leavening agents: salt, pumpkin pie spice, baking powder, and baking soda.
Maple Syrup and Brown Sugar: the combination of these two sweeteners gives all the fall vibes!
All-purpose flour
Semi-sweet chocolate chips

ingredients needed to make pumpkin muffins

How to make pumpkin chocolate chip muffins

Step 1: Whisk together the salt, baking powder, baking soda, pumpkin pie spice, and flour in a mixing bowl.

Step 2: In a separate bowl, whisk together the Greek yogurt, pumpkin, melted butter, eggs, vanilla extract, maple syrup, and brown sugar.

Step 3: Add the dry ingredients to the wet, then mix with a rubber spatula to combine. Do not over mix.

Step 4: Fold the chocolate chips into the pumpkin muffin batter.

Step 5: Line a muffin tin with parchment paper muffin liners, then distribute the batter evenly into the muffin cups. Top with additional chocolate chips on top.

Recipe Tip

We love using parchment paper muffin liners as it eliminates the need for cooking spray and nothing sticks to them!

These are truly the perfect pumpkin muffin: soft and moist, filled with warm seasonal spices, and chocolate in every bite!

pumpkin chocolate chip muffin batter in the muffin tin

pumpkin chocolate chip muffins in the muffin tin

Storing

Leftover pumpkin chocolate chip muffins can be stored in an airtight bag or container in the refrigerator for 4-5 days.

Can I make these into mini muffins?

Yes! For mini muffins, simply divide the batter into the 24 mini muffin tins. Bake the muffins at 350 degrees for 14-18 minutes, or until a toothpick inserted comes out clean.

Substitutions

Butter: You can substitute the butter for coconut oil (measure first, then melt), olive oil, or any neutral flavored cooking oil.
Chocolate Chips: You can substitute the semi-sweet chocolate chips for milk chocolate chips, dark chocolate chips, or mini chocolate chips.
Flour: You can substitute the all-purpose flour for whole wheat pastry flour. This recipe has not been tested with gluten free flour, but I think a 1:1 gluten free blend would work!