Preheat your oven to 425°F and prepare a 12-cup muffin tin with paper liners or by greasing it with cooking spray.

In a large mixing bowl, combine the flour, baking soda, cinnamon, and salt. Toss in the chocolate chips and set aside.

In a separate bowl, whisk together the pumpkin puree, oil, sugar, eggs, vanilla extract, and yogurt.

Pour the wet ingredients into the dry mixture and gently stir until just combined. Be careful not to overmix.

Evenly distribute the batter into the prepared muffin cups. Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F and continue baking for 15 more minutes.

Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.

Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy!