Pumpkin and chocolate chip muffins

If you are wondering what to do with your leftover Halloween pumpkins, this recipe is versatile and can be made as muffins or bread, with or without chocolate chips!

Pumpkin chocolate chip muffins


— 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.