Ghirardelli Chocolate Chip Pumpkin Muffins Recipe
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    Pumpkin Chocolate Chip Muffins

    SKU:  REC2081
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      Time:  20 min
      Servings:   12 muffins

      3/4 cuppumpkin puree
      3/4 cupsugar, granulated
      1/2 cupoil, vegetable
      2eggs, large, room temperature
      2 teaspoonsvanilla extract
      1 1/3 cupsflour, all-purpose
      3/4 teaspoonbaking powder
      1 teaspoonbaking soda
      1 teaspooncinnamon
      1/2 teaspoonnutmeg
      1/2 teaspoonginger
      1/4 teaspooncloves
      1/2 teaspoonsalt
      1 1/2 cupsGhirardelli Semi-Sweet Chips or Grand Chips
      sprinklefinishing sugar, if desired
    1. Preheat oven to 400°F. Line 12 muffin cups with muffin liners and spray with cooking spray. Set aside.
    2. In a large bowl, combine the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
    3. Incorporate the dry ingredients into the wet, stirring until well combined. Fold in the Ghirardelli Semi-Sweet Chocolate Chips (or Ghirardelli Grand Chocolate Chips). Sprinkle with finishing sugar, if using.
    4. Scoop batter into prepared muffin tins, filing just over ⅔ of the way. Bake for 5 minutes at 425°F, then turn oven to 375°F and bake for an additional 15 minutes. Allow to cool slightly before serving!

    *Note - this recipe and photography were created by Broma Bakery

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