There’s nothing like a good muffin. Especially when that muffin is studded with chocolate chips.
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.
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.
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.
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!
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!
Finishing sugar, for topping the muffins (optional)
Instructions
Preheat oven to 425°F. 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 the 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 Grand Chips.
Scoop batter into prepared muffin tins, filing just over ⅔ of the way. Sprinkle with finishing sugar, if using. 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!
LOVE THESE MUFFINS!!
They’ve been the #1 request from my friends and family. They are so quick to make as well!! The first time I made them, they were dryer than I wanted, so I made a few adjustments.
Instead of 3/4 pumpkin puree, do 1 cup.
Instead of 1/2 teaspoon ground ginger, do 1 teaspoon ginger puree
Because it’s a little more liquid, I cooked them at 375 for 20min (note: my oven runs cold, so you might need to play with the time until a toothpick comes out clean)
I love this recipe and make it at least once a month. The muffins also freeze well and are fine either thawed at room temp, or heated in a microwave for about 20 seconds at 50% (to start).
Quibbles: The instructions say to preheat to 400, but you actually need to START the muffins at 425 degrees.
The finishing sugar tops the muffins AFTER they go into the muffin cups, not on top of the batter.
Other: You can use white sparkling sugar (KAF has it) as finishing sugar, but I also use turbinado or demerara sugar as a sprinkle on top.
Definitely have the eggs at room temp. I usually get them out first, and place in a bowl of very warm water. Let them sit while prepping the other dry ingredients.
Finally, in the 2x instructions, the easiest thing to do is just the entire 15 oz can of pumpkin puree. No reason to measure out since the can IS 1-1/2 cups.
Perfect muffins! I have made these several times for my crew of four boys. Yesterday I made five batches for our high school boys JV/V soccer teams and they received rave reviews and a request for more. Thank you!
Leave a comment and rate this recipe!
LOVE THESE MUFFINS!!
They’ve been the #1 request from my friends and family. They are so quick to make as well!! The first time I made them, they were dryer than I wanted, so I made a few adjustments.
Instead of 3/4 pumpkin puree, do 1 cup.
Instead of 1/2 teaspoon ground ginger, do 1 teaspoon ginger puree
Because it’s a little more liquid, I cooked them at 375 for 20min (note: my oven runs cold, so you might need to play with the time until a toothpick comes out clean)
I love this recipe and make it at least once a month. The muffins also freeze well and are fine either thawed at room temp, or heated in a microwave for about 20 seconds at 50% (to start).
Quibbles: The instructions say to preheat to 400, but you actually need to START the muffins at 425 degrees.
The finishing sugar tops the muffins AFTER they go into the muffin cups, not on top of the batter.
Other: You can use white sparkling sugar (KAF has it) as finishing sugar, but I also use turbinado or demerara sugar as a sprinkle on top.
Definitely have the eggs at room temp. I usually get them out first, and place in a bowl of very warm water. Let them sit while prepping the other dry ingredients.
Finally, in the 2x instructions, the easiest thing to do is just the entire 15 oz can of pumpkin puree. No reason to measure out since the can IS 1-1/2 cups.
★★★★★
Perfect muffins! I have made these several times for my crew of four boys. Yesterday I made five batches for our high school boys JV/V soccer teams and they received rave reviews and a request for more. Thank you!
I love these muffins. I have been making them every weekend since October began. Yummy!!!!! 🙂
There’s were so yummy!
★★★★★