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+ servings

Pumpkin Ginger Chocolate Chip Muffins

The perfect combination of flavors.
Course Muffins/Scones
Cuisine All-American
Keyword canned pumpkin, cyrstallized ginger, mini chocolate chips, muffins, walnuts
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6 Jumbo Muffins
Author Lynn / Turnips 2 Tangerines


  • jumbo muffin pan


  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 2 eggs, room temperature
  • 1 cup brown sugar
  • 1 cup canned pumpkin
  • 1/3 cup melted butter
  • 1/4 cup water
  • 1/2 cup chopped walnuts
  • 1/2 cup mini chocolate chips
  • 4 Tbsp well chopped candied ginger


  • Preheat oven to 350°F. Lightly grease a jumbo size muffin tin. Set aside.
  • In a medium sized bowl, whisk together the flour, salt, baking soda, and spices. Set aside.
  • In a large bowl, beat the eggs and whisk in the brown sugar, making sure to break up any lumps of sugar. Stir in the pumpkin, melted butter, and 1/4 cup of water until well combined.
  • Stir in the dry ingredients, a third at a time, until just incorporated. Do not over-mix. Fold in the chopped walnuts, mini chocolate chips and candied ginger. Do not over-mix.
  • Spoon mixture into a prepared jumbo muffin tin. Bake for 25 minutes at 350°F. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.