Chocolate chip spiced pumpkin muffins

    (31)
    30 min

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


    2 people made this

    Ingredients
    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

    Method
    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.

    Note:

    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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    Reviews & ratings
    Average global rating:
    (31)

    Reviews in English (26)

    JeanneS
    by
    0

    (I made this with white chocolate chips instead of regular chocolate.) This is a nice recipe and very flavorful, but without frosting the muffins just aren't anything special. They were moist straight out of the oven but dried out quickly, even when stored in an airtight container. If I make this recipe again, I'll halve it because my family can't eat 18 muffins before they go stale, and I don't know of many who could!  -  25 Sep 2017

    by
    3

    Quite moist and delicious. I halved the recipe and got 8 BIG muffins, could have probably squeezed a dozen out of the batter if I made them smaller. Used mini chocolate chips. Nice flavor!  -  02 Nov 2013  (Review from Allrecipes US | Canada)

    by
    2

    Twelve big, beautiful muffins; but, tastewise, didn't impress.  -  14 Oct 2014  (Review from Allrecipes US | Canada)

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