Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F. This is vital for ensuring your muffins bake evenly and rise properly. Grab your favorite muffin pan and line it with paper liners to prevent sticking.
- In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and ground cinnamon. Make sure they are well combined. You can even sift them together for a lighter texture, but it’s not necessary.
- Now, fold in the semi-sweet chocolate chips, reserving a few for topping the muffins later. This step ensures that the chocolate is evenly distributed throughout the batter.
- In another mixing bowl, combine the wet ingredients: pumpkin puree, oil, yogurt, vanilla, and eggs. Mix everything together until smooth. The pumpkin puree should be fully incorporated, and the mixture should be creamy.
- Gradually add the sugar into the wet ingredients and mix well. This helps the sugar dissolve better and creates a lovely blend of flavors.
- Next, pour the wet mixture into the bowl of dry ingredients. Gently stir together until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Using an ice cream scoop, fill each muffin liner with batter. Aim for about two-thirds full to allow for rising. Don’t forget to sprinkle the reserved chocolate chips on top of each muffin for an extra touch of sweetness.
- Place the muffin pan in the preheated oven and bake for 18 to 22 minutes. Keep an eye on them, and do the toothpick test: insert it into the center of a muffin, and if it comes out clean, they’re done.
- Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack. This helps them firm up and keeps the bottoms from getting soggy.
Notes
To ensure you achieve the best results with your Chocolate Chip Pumpkin Muffins, consider these helpful tips. They’ll guide you through the process and enhance your baking experience.