Pumpkin Chocolate Chip Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Absurdly moist muffins combining pumpkin with warming spices like cinnamon, nutmeg, and ginger, studded with chocolate chips. These are tender, flavorful, and freeze well for grab-and-go breakfast or snack treats. A fall favorite that works year-round.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3/4 cups pumpkin puree
- 3/4 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/3 cups all purpose flour
- 3/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- ¼ teaspoon cloves
- 1/2 teaspoon salt
- 1 ½ cups Ghirardelli Semi-Sweet Grand Chips
- Finishing sugar, for topping the muffins (optional)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 214mg
- Total sugar
- 28g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 64mg
- Calcium
- 15mg
- Iron
- 0.89mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 214MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.