Pumpkin Chocolate Chip Muffins

Servings: 12 muffins


  • 3/4 cup pumpkin puree
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/3 cups all purpose flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups Ghirardelli Semi-Sweet Chocolate Chips
  • Sprinkle finishing sugar, for topping (optional)


  • Heat the oven to 425 degrees. Line 12 muffin cups with muffin liners and spray with cooking spray. Set aside.
  • In a large bowl, combine the pumpkin puree, sugar, vegetable oil, eggs and vanilla extract. In a separate bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  • Incorporate the dry ingredients into the wet, stirring until well combined. Fold in the chocolate chips.
  • Scoop batter into prepared muffin tins, filing just over 2/3 of the way. Sprinkle with finishing sugar if desired.
  • Bake for 5 minutes at 425 degrees, then turn oven to 375 degrees and bake for an additional 15 minutes. Allow to cool slightly before serving.

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