Chocolate Chip Pumpkin Muffins
These amazing Chocolate Chip Pumpkin Muffins have a secret ingredient that make them moist and delicious -plus, they’re super easy to make!
Servings: 12 muffins
- 4 tbsp unsalted butter softened
- 1 c white sugar
- 2 eggs
- 2 bananas very ripe, mashed
- ½ c Greek yogurt
- ½ c pumpkin puree NOT pumpkin pie filling
- 1 tsp vanilla extract
- 2 c all-purpose flour sifted
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 c mini chocolate chips
Preheat oven to 350.
Beat softened butter and 1 c sugar on high speed for 1 minute until well combined.
Add 2 eggs and continue beating until smooth (approximately 1 additional minute).
Add mashed bananas, Greek yogurt, pumpkin puree, and vanilla extract and mix until well combined.
Add dry ingredients to wet and mix until just combined.
Fold in chocolate chips.
Use butter or spray in muffin tin.
Use an ice cream scoop to fill each tin about ¾ full.
Bake for about 15-20 minutes until golden brown.
Let cool and remove from muffin tin.
Calories: 287kcal | Carbohydrates: 48g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 130mg | Potassium: 177mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1795IU | Vitamin C: 2.2mg | Calcium: 59mg | Iron: 1.5mg