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Photo: Ryan Benyi; Styling: Jen Everett

Pumpkin-Chocolate Chip Muffins

Whip up a batch of Pumpkin-Chocolate Chip Muffins to have on-hand for a fast, breakfast-on-the-go. Pumpkin puree and seeds provide seasonal flavor with added sweetness from chocolate chips.

All You SEPTEMBER 2013

  • Yield: 12 muffins (serving size: 1 muffin)
  • Prep time:15 Minutes
  • Bake:22 Minutes
  • Cost Per Serving:$0.58


  • 1 cup all-purpose flour
  • 3/4 cup whole-wheat pastry flour (or all-purpose flour)
  • 1/2 cup plus 2 Tbsp. packed light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 cup plain yogurt (not nonfat)
  • 1/4 cup vegetable oil
  • 1 cup semisweet chocolate chips
  • 1/2 cup minced crystallized ginger
  • 2 tablespoons pumpkin seeds


1. Preheat oven to 375ºF. Line a 12-cup muffin tin with paper liners or mist with cooking spray.

2. In a large bowl, whisk both flours, brown sugar, baking powder, baking soda and salt. In a medium bowl whisk pumpkin, eggs, yogurt and oil. Stir pumpkin mixture into flour mixture until just moistened. Stir in chocolate chips and 1/4 cup ginger.

3. Divide batter among muffin cups. Sprinkle with remaining ginger and pumpkin seeds. Bake until muffins are golden and a toothpick inserted into center of a muffin comes out clean, 20 to 22 minutes. Let cool in pan 5 minutes, then turn muffins out onto a rack to cool completely.

Nutritional Information

Amount per serving
  • Calories: 308
  • Fat: 13g
  • Saturated fat: 5g
  • Protein: 5g
  • Carbohydrate: 46g
  • Fiber: 2g
  • Cholesterol: 34mg
  • Sodium: 240mg

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Pumpkin-Chocolate Chip Muffins recipe