These yummy pumpkin and chocolate chip muffins are flavoured with ginger, cinnamon, nutmeg and allspice.
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.
(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
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)
Twelve big, beautiful muffins; but, tastewise, didn't impress. - 14 Oct 2014 (Review from Allrecipes US | Canada)