Pumpkin Chocolate Chip Muffins on wire rack

There’s nothing like a good muffin. Especially when that muffin is studded with chocolate chips. 

stack of Pumpkin Chocolate Chip Muffins

But let’s take this one step further. Let’s play a would you rather.

Would you rather have your muffin with chocolate chips, or with giant semi-sweet  chocolate chips?

I kind of have a feeling you chose giant chocolate chips. Because I getchu.

Pumpkin Chocolate Chip Muffins

That’s why I’m SO excited about these Pumpkin Chocolate Chip Muffins made with Ghirardelli’s Grand Chip. The Grand Chip is Ghirardelli’s largest baking chip ever, and I just have to say: thank you, Ghirardelli, for making this giant chocolate chip.

They work so well in these Pumpkin Chocolate Chip Muffins, their chocolatey goodness coming through in each and every bite. I’ve also used the grand chip in chocolate chip cookies and it makes for an extra chocolatey cookie, which I’m never going to complain about.

Pumpkin Chocolate Chip Muffins with glass of milk

And let’s talk about the pumpkin muffins themselves. I just love this recipe, because so often I find muffins can be so dry. So the addition of pumpkin puree gives these muffins a wonderful moistness.

To really bring out that pumpkin flavor, I used cinnamon, nutmeg, and cloves. I also love adding a little ginger into the mix when I’m feeling extra. Sometimes cardamom too. ALL THE FALL SPICES.

Pumpkin Chocolate Chip Muffin with bite taken out

Last, I’m SO excited to announce I’m doing an epic Instagram giveaway with Ghirardelli, giving away a holiday baking kit full of premium baking goodies valued at over $250! Click here to enter the giveaway, and good luck!

Pumpkin Chocolate Chip Muffin batter in bowl

Alright, friends, it’s pumpkin muffin time! Enjoy!

pumpkin muffins with chocolate chips

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Pumpkin Chocolate Chip Muffins

Absurdly moist Pumpkin Chocolate Chip Muffins made with cinnamon, nutmeg, ginger, and giant chocolate chips! Bonus: freeze them for an easy weekday treat!

Absurdly moist Pumpkin Chocolate Chip Muffins made with cinnamon, nutmeg, ginger, and giant chocolate chips! Bonus: freeze them for an easy weekday treat!

  • Author: Sarah | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
Scale

Ingredients

  • 3/4 cups pumpkin puree
  • 3/4 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/3 cups all purpose flour
  • 3/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • ¼ teaspoon cloves
  • 1/2 teaspoon salt
  • 1 ½ cups Ghirardelli Semi-Sweet Grand Chips
  • Finishing sugar, for topping the muffins (optional)

Instructions

  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 Grand 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!

This post is sponsored by Ghirardelli. All text and opinions are 100% my own. Thank you for continuing to support the brands who help make Broma possible!

More easy muffin recipes from Broma Bakery:

Anything but Basic Muffin Recipe (with 9 variations!) 

Magical Whole Wheat Banana Muffins with Walnuts

Chocolate Chunk Muffins

Apple Crisp Muffins

Nutella Swirled Banana Muffins

18 comments

Avatar
Julie
Reply

These look scrumptious, Sarah! One note in the instructions: the finishing sugar addition is probably meant to be in step 4 rather than step 3 😉 I was planning to make pumpkin bread to bring to our grandkids tomorrow but these look better!!! Thanks for all the yumminess ;o

Avatar
Belinda Neal
Reply

Can you use fresh pumpkin, as I don’t think you can get pumpkin puree in the UK?

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Yes, here is how to make your own!

Avatar
Selena @ The Nutritious Kitchen
Reply

Omg these muffins looks glorious. And I can’t get over these photos!! So stunning makes me excited to get back to practicing and photogrpahing this weekend <3 #foodtographyschool

And obvi enterning this giveaway!

Avatar
Susan
Reply

Thank you Sarah and thank you Ghirardelli! I love pumpkin and chocolate! These are the best idea for a Autumn treat!

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Natalie R
Reply

These look so yummy and can’t wait to make them!! Can you clarify oven temperatures, though? It looks like you preheat to 400, but bake for 5 minutes at 425. Thank you!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Oops, should be preheat to 425!

Avatar
Jess K
Reply

Love the big chocolate chips mixed with the pumpkin. Pinned!

Avatar
Joyce
Reply

Made these this weekend. Very good.

Avatar
Natasha
Reply

These look amazing! Your muffin photos are just soo good.

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Mary Ann | The Beach House Kitchen
Reply

So perfect for fall!

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Leigh Ann
Reply

They look so good! The perfect fall muffin!

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Jennifer @ Show Me the Yummy
Reply

Literally my favorite thing. <3

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Matt Robinson
Reply

These would all disappear in seconds here!

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Anne
Reply

Could you use melted butter instead of vegetable Oil?

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Yes!

Avatar
Julie
Reply

Just made these and they were delicious!
I have one small question for next time…In the ingredients you have listed cloves but they disappear in the directions. Should cloves be in the recipe?

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Ah yes, they should! Fixed!

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