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Baking recipe · from the recipe book

Spiced Pumpkin Chocolate Chip Muffins

Tender, moist pumpkin muffins warm with cinnamon, nutmeg and ginger, studded with melty chocolate chips and topped with crunchy pepitas.

Spiced Pumpkin Chocolate Chip Muffins

Ingredients

  • 1¼ cups300 gPumpkin puree, canned
  • 2 cups240 gAll-purpose flour
  • ⅔ cup packed150 gBrown sugarpacked
  • 2 large100 gEggsroom temperature
  • ⅓ cup80 gCanola oil
  • ¼ cup (60 ml)60 gMilk, 2%
  • ¾ cup120 gSemisweet chocolate chips
  • 3 tbsp25 gPumpkin seeds (pepitas)
  • 1¼ tsp5 gVanilla extract
  • 1⅛ tsp5 gBaking soda
  • ¾ tsp4 gBaking powder
  • ½ tsp3 gSalt
  • 2 tsp5 gGround cinnamon
  • 1⅛ tsp2 gGround ginger
  • ½ tsp1 gGround nutmeg
  • ¼ tsp0.5 gGround cloves

Steps

  1. Heat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ground ginger, nutmeg and cloves.
  3. In a large bowl, whisk the pumpkin, brown sugar, eggs, canola oil, milk and vanilla until smooth.
  4. Add the flour mixture to the pumpkin mixture and fold with a spatula just until no dry streaks remain; a few lumps are fine.
  5. Fold in the chocolate chips.
  6. Divide the batter evenly among the 12 liners, filling them nearly full, and scatter the pumpkin seeds over the tops.
  7. Bake 20 to 23 minutes, until the tops spring back and a toothpick in the center comes out clean (a smear of melted chocolate is fine).
  8. Cool in the tin 5 minutes, then move the muffins to a rack and cool at least 15 minutes more before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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