Pumpkin ginger chocolate chip muffins are moist and fluffy, as any good muffin should be. They’re packed full of real pumpkin puree, candied ginger, and a fist full of chocolate chips. They’re a sweet afternoon snack or light dessert.
I’m sorry – so very truly sorry. My obsession with pumpkin and ginger has begun to overtake my life.
I took a poll of my Facebook page fans a couple of nights ago, asking which of 3 recipes they’d like to see me post today. As I posted the options, I became a bit embarrassed, because every one of them included pumpkin, ginger, or both. I realize that this site should be filled with a diverse assortment of recipes, as I don’t want to become the ‘blah blah boring’ blogger. I want you to fall head over heels for my recipes, coming back every time I have a new post!
MY PLEDGE TO YOU, MY WONDERFUL READER:
I, Chef Becca “Boo” Heflin, pledge that I won’t bore you with any more pumpkin creations for a while, but I have to get this last one off of my keyboard and into your mouth. It’s simply too yummi to keep it to myself.
Behold the beauty of these pumpkin ginger chocolate chip muffins!
If you’ve ever baked with pumpkin, you’re already aware of how much moisture it adds to baked goods. Perhaps I should have named these cupcakes, because the texture is really more cake-like than it is muffin-like. Truthfully, the only difference between muffins and cupcakes is the amount of sugar in them, and the fact that muffins almost never have frosting on them. Typically, muffins contain half the sugar of a cupcake. Unless you’re consuming a muffin from Starbucks, and then all bets are off!
OK gang… let’s bake up some pumpkin ginger chocolate chip muffins!
Oh, and in case you’re looking for more pumpkin goodness to bake up after these have been devoured, check out these recipes:
Pumpkin Ginger Chocolate Chip Muffins
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup melted butter or vegetable oil
- 1/4 cup sour cream
- 1/2 cup granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree
- 1/4 cup finely chopped candied ginger
- 1 cup chocolate chips
- Heat oven to 350 degrees F.(177 degrees C). Place rack in the middle of the oven.
- Line 12 muffin cups with paper liners and spray each cup lightly with non-stick vegetable spray.
- In a large bowl, sift together the flour, baking soda, ground spices and salt.
- In a medium bowl, whisk the oil and sugar until well combined. Add the eggs, one at a time, whisking well after each addition. Mix in the pumpkin puree and vanilla extract. Scrape down the sides of the bowl.
- Alternately add the flour mixture and sour cream, in three additions, beginning and ending with the flour mixture. Lastly, fold in the candied ginger and chocolate chips.
- Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the muffins comes out clean. Place on a wire rack to cool.