Photo: Ryan Benyi; Styling: Jen Everett
Prep Time
15 Mins
Bake Time
22 Mins
12 muffins (serving size: 1 muffin)

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.

How to Make It

Step 1

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

Step 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.

Step 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.

Ratings & Reviews

Just ok

March 16, 2015
I used a whole can of pumpkin puree (seriously, who writes a recipe for just a cup when the can has more) and then increased other ingredients to compensate.  Like the other reviewer, used ground ginger instead of crystalized, as well as greek yogurt (adding a little extra sugar to compensate).  The flavor was pretty neutral, would not have been anything special (not very pumpkin-ish) without the choc chips.

luvs2cook2's Review

December 08, 2014
This is an easy recipe and quick to prepare. I did not have crystallized ginger so I substituted it with 1/2 teaspoon ground ginger, and the muffins turned out just fine. The pumpkin seeds on the top offset the richness of the chocolate chips nicely!