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Light & Fluffy Maple Pumpkin Chocolate Chip Muffins

Light & Fluffy Maple Pumpkin Chocolate Chip Muffins - featured image
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These light and fluffy muffins combine the warm flavors of maple and pumpkin with gooey chocolate chips, thanks to a clever Greek yogurt swap that keeps them tender and satisfying. Perfect for fall mornings or a quick, crowd-pleasing treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 large eggs, room temperature
  • ½ cup (120ml) pure maple syrup
  • 1 cup (245g) pumpkin puree
  • ½ cup (120g) plain Greek yogurt
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) coconut oil or unsalted butter, melted and slightly cooled
  • 1 cup (175g) semi-sweet chocolate chips
  • 2 tablespoons turbinado sugar (optional, for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. In a medium bowl, whisk together the dry ingredients: 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg. Whisk until evenly distributed, about 30 seconds.
  3. In a large bowl, combine the wet ingredients: 2 room-temperature eggs, ½ cup pure maple syrup, 1 cup pumpkin puree, ½ cup Greek yogurt, 1 teaspoon vanilla extract, and ¼ cup melted coconut oil or butter. Whisk until smooth and glossy.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently—about 10 to 12 strokes. Do not overmix; a few streaks of flour are fine.
  5. Fold in 1 cup of chocolate chips, reserving about 2 tablespoons for topping. Fold just until distributed, about 5 more strokes. The batter should be thick but scoopable.
  6. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle the reserved chocolate chips and a pinch of turbinado sugar on top.
  7. Bake for 18 to 22 minutes, rotating the pan halfway through. Muffins are done when a toothpick inserted in the center comes out clean or with a few moist crumbs, and the tops spring back when lightly touched.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra fluffy muffins, let the batter rest for 10 minutes before baking. These muffins taste even better on day two as the maple flavor deepens. Store in an airtight container at room temperature for up to 3 days, or freeze individually for up to 3 months.

Nutrition

Keywords: pumpkin muffins, maple muffins, chocolate chip muffins, fall breakfast, easy muffin recipe, Greek yogurt muffins

Find it online: https://lyrafeast.com/light-and-fluffy-maple-pumpkin-chocolate-chip-muffins/