Pumpkin chocolate chip muffins are a yummy Fall breakfast treat! Made with Greek yogurt and no oil, they are light, delicious, and easy to make!
Preheat oven to 400°F. While oven preheats, place paper muffin liners into a standard sized (12 holder) muffin tin. Lightly spray paper liners with non-stick cooking spray.
In a separate bowl, whisk together the dry ingredients (flour, rolled oats, pumpkin pie spice, baking powder, salt, baking soda). Add to pumpkin batter in bowl. Stir batter only until all ingredients have been combined. Be careful to NOT overmix! Add chocolate chips; fold them into batter.
Evenly divide filling into prepared paper muffin liners. Batter will almost come to top of the liners. Sprinkle the top of each muffin with a few chocolate chips.
Bake muffins in preheated 400°F oven for 15-17 minutes.To test for doneness, insert a toothpick into center of a muffin. If toothpick comes out clean, muffins are done. Remove muffin pan from oven. Carefully lift out muffins, and transfer to a wire rack to cool. Muffins can be served warm, or at room temperature. Store leftovers in sealed airtight container.
Caloric calculation was based on using all purpose flour (versus whole wheat).
Pumpkin Chocolate Chip Muffins https://www.thegratefulgirlcooks.com/pumpkin-chocolate-chip-muffins/