Chocolate Chip Pumpkin Muffins

pumpkin muffinsFall is here!

Yesterday I went to the grocery store and when I came home, I burst through the door with a few pumpkins and ran to show Fabi what I found. To my disappointment, he only responded that he thought something actually exciting happened, but hey, I was excited! When pumpkins hit the grocery stores, fall is official. Let the pumpkin treats begin! Here is my first one for you – Chocolate Chip Pumpkin Muffins. These moist pumpkin muffins are spiced with cinnamon and ginger. I added chocolate chips and walnuts, but you can add other nuts or just enjoy them plain. They aren’t too sweet, so they go great with morning coffee or afternoon tea. I ate 4 once they were finished – oops.

What is your fall bucket list? Here is mine:

1) Buy some cute new boots … and sweaters … and jeans … and scarves!

2) Experiment with baking and cooking new pumpkin recipes until I never want to hear the word “pumpkin” again

3) Pumpkin patch & carving (I haven’t done that since I was little!)

4) Decorate for Halloween & find a costume

5) Go for a Fall hike

pumpkin-muffins-1 pumpkin-muffins-2

Chocolate Chip Pumpkin Muffins
Prep time
Cook time
Type: Dessert
Serves: 16
  • 1 can organic pumpkin (or 1½ cups pumpkin purée)
  • 2 eggs
  • ½ cup sour cream
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 5 tbsp butter, melted
  • ¼ cup milk
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 and ½ tbsp cinnamon
  • 1 tsp all-spice (optional)
  • ½ tbsp ground ginger
  • ½ cup chopped walnuts
  • ½ cup semi-sweet chocolate chips
  1. Preheat oven to 350 degrees F.
  2. Add pumpkin, eggs, sour cream, sugars, and butter to a mixing bowl and stir well.
  3. In a separate bowl, whisk together the flour, baking powder, salt, and spices.
  4. Stir in the dry ingredients to the pumpkin batter a little at a time, then add the milk.
  5. Stir in the chocolate chips and walnuts.
  6. Spoon the batter into a greased muffin pan.
  7. Bake for 30 minutes, until a toothpick comes out clean.
  8. Remove from oven and sprinkle with cinnamon sugar. Let cool 5 minutes, then transfer to a wire cooling rack.
Makes 16 muffins



  1. Jennifer @ Peanut Butter and Peppers says:

    I just got back from the grocery store and they had mini Indian Corn and gords. I ran to my Husband to tell him and he was like uh huh, where are you going to put those? I said blog props!! Men don’t get it! This year, you have to have to have to go to Apple Hill. It’s in Placerville. Look it up! It’s a bunch of farmers and orchards and crafters that have pumpkin and apple everything from mazes to food, to carving to fishing to food and more food. It’s so much fun! You spend hours driving around and stopping to all the stands. Trust me, you will LOVE it!! You can also hike too!! I looked up the link, check it out!

    Sorry for my excitement, I love this time of year! he he

    Your muffins look amazing, and so moist!! I would love one with my morning coffee!!

  2. Ash-foodfashionparty says:

    I can feel your excitement, it is so nice to see so many varieties of pumpkin and these muffins sure looks seriously good.
    I can’t wait for my photoshoot at Ardenwood Farms, it’s a beautiful place during this season. Check it out if you get a chance.

  3. Hotly Spiced says:

    It must definitely be Fall in the USA because I’m starting to see pumpkin recipes popping up on blogs from one side of the US to the other. I love the look of your muffins and I’m quite sure I have never had a pumpkin muffin xx

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