A graphic in dark blue with outlines of a cooking pot and a chopping board with knife and vegetables.


With Jules

Pumpkin and Chocolate Chip


This is a delicious way to use up leftover pumpkin, and can be made as muffins or bread, with or without chocolate chips. 


  • 230g all-purpose flour
  • 1 tsp baking soda
  • 1+1/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg or freshly grated nutmeg
  • 1/2 tsp salt
  • 2 large eggs
  • 150g granulated sugar
  • 120ml vegetable oil
  • 100g light or dark brown sugar
  • 285g pumpkin puree (steam pumpkin over boiling water until soft, then mash to make puree)
  • 60ml milk
  • milk or dark chocolate chips (optional), around 80-100g


  • Preheat oven to 190C. Grease a muffin pan or line with muffin liners
  • In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg and salt.
  • In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Add pumpkin and milk and whisk until combined. Add chocolate chips if you like (we recommend them!)
  • Pour the pumpkin mixture into the flour mixture and mix gently until just combined.
  • Divide batter among muffin cups and bake for 15-22 minutes until a toothpick inserted into the centre of the muffin comes out clean. Allow to cool for 5 minutes in the pan.
  • These stay moist for up to 5 days; keep them in the fridge in an airtight container.

A plate of three pumpkin chocolate chip muffins.