Pumpkin Chocolate Chip Muffins

Savoury muffins, yea or nay?

I wasn’t keen on them and to be frank, probably never gave them a real shot. That was until I had some pumpkin left over and was rather bored with making raisin muffins for Atticus’s breakfast for the umpteenth time.

I He needed variety.

I looked online to see what I could do with pumpkin and realised pumpkin muffins are a thing. Who woulda thunk?

So I found a recipe that had chocolate chips in it (I figured in case savoury wasn’t a hit,  a touch of sweetness was necessary to entice me Atticus to eat them or they’d all go to waste) and tried it out with some modifications based on the reviews. 

The verdict?

A slightly dense but still moist muffin (that was none to sweet at all) with just a hint of pumpkin to make it interesting. And surprisingly the chocolate chips complemented the pumpkin, giving each bite a little bit of melted goodness to bring the flavour home

Did Atticus like it? Yes, he did! He also liked that the muffin was sturdy enough for his tiny hands to hold so that he could feed himself (at 21 months, they just want to do everything by themselves don’t they).

A while back, he could only finish 2/3 of the muffin. I suppose it’s quite a heavy serving for his toddler tummy. But now that he’s weaning off milk in the mornings and hungrier, he just about managed to gobble it all up.

I’m adding this recipe to my collection of go-to breakfast foods that I can make in advance. Muffins freeze really well and having another flavour to add to the stock makes this breakfast option work even better.

Ingredients (approx. 6 large muffins or 12 small ones)

  • 3/4 cup packed brown sugar
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 cup fresh pumpkin, steamed and pureed
  • 1/4 cup buttermilk (or milk)
  • 1 1/2 cups all-purpose flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 3/4 cup semisweet chocolate chips


Preheat the oven to 200 ºC / 400 F.

Grease a 6-muffin pan or use paper liners.

Mix the sugar, oil, and eggs. Add the pumpkin and buttermilk. In a separate bowl sift and mix together the flour, baking soda, baking powder, spices and salt. Add the wet mixture to the dry and stir in the chocolate chips to combine. Be careful not to over mix the batter.

Fill the muffin cups to 2/3 full.

Bake for 20 to 25 minutes or until the tester comes out clean. I recommend checking at the 20-minute mark.

Remove and let stand for about 10 minutes before removing the muffins from the pan to cool on a cooling rack.

Once cool, wrap each muffin with cling film and place in a freezer bag with the date on which they were made to freeze.

To reheat, I recommend taking out the muffin(s) to thaw on the counter for about 15-20 minutes. Remove the cling film and microwave on medium or high power for about 30 seconds (no more than 40 seconds to preserve the nutrients in the muffin).

Best served warm!

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