Pumpkin Ginger Chocolate Muffins Recipe

Name: Pumpkin Ginger Chocolate Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray; 3 1/4 cup white whole wheat flour; 2 teaspoons baking soda; 1 teaspoon baking powder; 3 teaspoons pumpkin pie spice; 1/2 teaspoon kosher salt; 1 cup coconut sugar; 3 large eggs, at room temperature; 2 cups pumpkin puree; 1/2 cup extra virgin olive oil; 1/4 cup kefir; 1 teaspoon vanilla extract; 1/2 cup chopped candied ginger; 8 ounces bittersweet chocolate, chopped fine; 3 tablespoons raw pumpkin seeds

Servings: persons

Nonstick cooking spray
3 1/4 cup white whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
3 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
1 cup coconut sugar
3 large eggs, at room temperature
2 cups pumpkin puree
1/2 cup extra virgin olive oil
1/4 cup kefir
1 teaspoon vanilla extract
1/2 cup chopped candied ginger
8 ounces bittersweet chocolate, chopped fine
3 tablespoons raw pumpkin seeds

1
Preheat the oven to 350 degrees F. Spray 2 muffin tins with nonstick cooking spray. Set aside.
2
In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, salt and sugar. In a separate medium bowl, whisk together the eggs, pumpkin, olive oil, kefir, and vanilla. Pour the wet ingredients into the dry and mix together using a rubber spatula until just combined. Fold in the chopped ginger. Scoop the batter into the muffin tins and bake for 20 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs. Allow the muffins to cool in the tray for 15 minutes. Remove from the tray and cool completely on a wire rack.
3
Meanwhile, melt the chocolate in the microwave in 10 second intervals, stirring with a rubber spatula in between. When it is almost completely melted, stop microwaving and just stir until it is completely smooth. Dip the top of each muffin in the chocolate allowing excess to drip off. Sprinkle the top with the raw pumpkin seeds.

1236

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Nonstick cooking spray, 3 1/4 cup white whole wheat flour, 2 teaspoons baking soda, 1 teaspoon baking powder, and more.

Yes, Pumpkin Ginger Chocolate Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Ginger Chocolate Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions