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Pumpkin Gingerbread Chocolate Chip Muffins is a super moist and delicious seasonal treat.
Hey, it’s me again. Yes, with a pumpkin recipe no less.
I can’t help it, I’m pretty basic. I’ve been driving my husband crazy with all of these pumpkin recipes — psst… I think he’s faking it.
I think he secretly loves the baking.
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But anyway, yesterday I decided to bake some deliciously moist pumpkin gingerbread chocolate chip muffins!
My older son usually doesn’t like pumpkin baked goods but he devoured these bad boys.JJ Approved Pumpkin Gingerbread Chocolate Chip Muffins #foodie #pumpkin @jennife19558408 Click To Tweet
Just look at his face in this photo, going ham on the muffins. He’s a picky eater so if he is stuffing his face with one, it means they’re good.
The muffins are super simple to make and bake in about 25 minutes. They are so moist and pair well with powdered sugar.
What You’ll Need to Make Pumpkin Gingerbread Muffins
I can’t stop eating them! They’re actually pretty dangerous. I think I had about 3 yesterday haha.
If you do bake them, hide them.
Pumpkin Gingerbread Chocolate Chip Muffins
- 1/2 Cup Butter Room temperature
- 2 Eggs
- 1/2 Cup Sour cream
- 1/4 Cup Molasses
- 1 Cup Pumpkin puree
- 3/4 Cup Dark Brown sugar Packed
- 1 Tsp Vanilla extract
- 1 3/4 Cup Flour
- 1 Tsp Baking soda
- 1 Tsp Baking powder
- 1 1/2 Tsp Cinnamon
- 1 Tsp Ginger
- 1/4 Tsp Nutmeg
- 1/2 Cup Semi-sweet chocolate chips
- Preheat the oven to 375.
- In a large mixing bowl, mix butter and brown sugar with mixer.
- Add egg and mix well.
- Add molasses, pumpkin puree, and sour cream – mix well.
- In a medium bowl mix flour, spices, baking soda, and baking powder.
- Add dry ingredients into wet and mix well.
- Fold in chocolate chips and pour into muffin liners.
- Bake for 25 minutes.