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Pumpkin Ginger Chocolate Chip Muffins

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!

 

Pumpkin Ginger Chocolate Chip Muffins from ItsYummi.com

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!

 Pumpkin Ginger Chocolate Chip Muffins

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:

Chocolate Ginger Pumpkin Cupcakes 

Chocolate Ginger Pumpkin Cupcakes - from ItsYummi.com

Pumpkin Bacon Streusel Muffins from @itsyummi for #baconmonth
Pumpkin Apple Soup from ItsYummi.com
Pumpkin Ginger Chocolate Chip Muffins

Pumpkin Ginger Chocolate Chip Muffins

When you combine the warm, earthy spices of cinnamon, nutmeg, and ginger with creamy, comforting pumpkin puree, and then kiss it all with some chocolate, you've got a special, very yummi snack or dessert!
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 12
Calories 265 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 1muffinCalories: 265kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 58mgSodium: 333mgPotassium: 67mgFiber: 1gSugar: 20gVitamin A: 2715IUVitamin C: 0.7mgCalcium: 39mgIron: 1.3mg
Tried this recipe? Mention @itsyummi or tag #itsyummirecipe!

 

 

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10 Comments

  1. This is another wonderful recipe of yours. The combination of the ingredients are perfect. The muffin are moist and my kids love it. I finally let them eat pumpkin and ginger.

  2. I don’t make muffins often enough. For some reason I just don’t think of them so I have few recipes for them. I’m trying this one for sure, I have a son who loves everything pumpkin, and thinks that chocolate chips should be added to everything. This is gonna be right up his alley.

  3. I’ll be posting an entry about these tihognt. I used the almond milk she suggested, but didn’t have pumpkin pie spice, so I used 1/2 tsp of nutmeg, 1/2 tsp cinnamon, and 1/2 tsp of allspice. Soooo good. Yours photographed so much better than mine. Haha. I’m so glad you found these!

  4. I have to say I love the flavor combination of pumpkin, ginger and chocolate all in one lovely muffin! It’s funny that I only seem to eat pumpkin around this time of year even though I love the flavor so much. Anyway, I’ve never made these before, so I will give your recipe a try!

    1. I’m always a ltltie behind in terms of trends, but I’m totally obsessed with pumpkin this year. And I’ve got cans and cans of Libby’s stockpiled at my house so this cookbook will definitely come in handy! Thanks for sharing! 🙂

  5. Now I apologize. I’m sorry I don’t get the pumpkin craze; sure I enjoy it in a pie over Thanksgiving but after blogging I’m almost sick of it by then. I get wanting to make something people might be searching for but just wish it could wait til closer to actual fall weather. 75 degree weather does not have me in the mood for pumpkin, fires, warm socks or fleece. I’m still mourning the loss of summer. Could we have just one more ice cream first, pretty please? 🙂

    1. I completely appreciate where you’re coming from, Barbara. I think if I lived in those warm temps most of the year, I might feel the same as you. I happen to love the taste, aroma, and texture of all of the winter squashes, which fits perfectly with the fact that I live in a state where we have 4 months (if we’re lucky) of warm temperatures, and 8 of icy tundra 🙂

      1. I’m a new reader and I love your blog. The pcreuits are beautiful and I read the story about how you and your fiance met. I thought it was so cute, I shared it with my friends and they all thought it was such a lovely story. Your blog is my favorite blog at the moment! p.s I’m a vegetarian and these muffins look awesome. I’m going to try and make them! thank you for putting up the recipe!!

      2. I love pumpkin! Thanks for the recpies. I’ve been making pumpkin pie oatmeal lately. I froze some pumpkin puree in an ice cube tray. For every serving of oatmeal I add one pumpkin cube and then some cinnamon and nutmeg. 🙂

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