Chocolate chip spiced pumpkin muffins

Chocolate chip spiced pumpkin muffins

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About this recipe: These yummy pumpkin and chocolate chip muffins are flavoured with ginger, cinnamon, nutmeg and allspice.

Cactus Kim's Kitchen

Serves: 18 

  • 155g plain flour
  • 120g wholemeal flour
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons bicarbonate of soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 220g soft brown sugar
  • 245g pumpkin puree
  • 80ml soya milk
  • 80ml vegetable oil
  • 4 tablespoons treacle
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 170g milk or dark chocolate chips

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Preheat oven to 200 C / Gas 6. Grease or line an 18-hole muffin tin with paper cases.
  2. Whisk plain flour, wholemeal flour, cinnamon, ginger, bicarbonate of soda, nutmeg, allspice and salt together in a bowl; form a well in the centre.
  3. Stir brown sugar, pumpkin, soy milk, oil, treacle, eggs and vanilla extract together in a separate bowl until well mixed. Pour brown sugar mixture into the well of the flour mixture and stir until cake batter is just combined; fold in chocolate chips. Spoon mixture into the prepared muffin cases.
  4. Bake in the preheated oven until a skewer inserted into the centre of a muffin comes out clean, about 15 minutes. Remove muffins from tin immediately and cool completely on a wire rack.


This recipe uses soya milk but any milk will work. I also sometimes make 12 over-sized muffins instead of 18 regular - just bake them for about 20 minutes.

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