Chocolate Ginger Pumpkin Muffins

My Favourite Muffins

Chocolate Ginger Pumpkin Muffins myfavouritepastime.com_3405I hope you’re enjoying the pumpkin season the way I am. I’ve been trying lots of different recipes, except sometimes I don’t find time to photograph and post them. What is your favourite pumpkin recipe? Please link me to it. I seem to be running out ideas. Last week I made these pumpkin muffins and decided to add some chocolate and candied ginger. Candied ginger is also called crystallized ginger.

Chocolate Ginger Pumpkin Muffins myfavouritepastime.com_3403Ginger is one of my favourite ingredients. I take it at least once daily in my masala tea. I love that hot sensation with the unmistakable ginger aroma, that comes from its volatile oils. Ginger is said to relieve colds and flu like symptoms and many other symptoms. These muffins are very easy to make. Please don’t get daunted by the long list of ingredients. Once you assemble them, the actual mixing takes less than 5 minutes. I really loved them so, I made them today for afternoon tea. I love treating myself to a cuppa and freshly baked goods, once in a while. How is the weather wherever you are? I wish you a happy week.

  • Ingredients
  • 125g  (4.5oz) whole wheat flour
  • 125 (4.5oz) all-purpose (plain) flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 teaspoons ground ginger 
  • ¼ teaspoon salt
  • ½ cup (100g) semi or unsweetened chocolate chips
  • ¼ cup, finely chopped candied ginger
  • 180g (¾ cup) fully packed and pressed brown sugar
  • 60ml (¼ cup) vegetable oil
  • 2 eggs
  • 120ml (½ cup orange) juice
  • 1 tablespoon grated orange rind (zest)
  • 30ml (2 tablespoons) golden syrup
  • 1¼ cups canned pure pumpkin puree, without sugar or additives (do not use pie filling)
  • 2 tablespoons each extra, chocolate chips and chopped candied ginger for topping

Chocolate Ginger Pumpkin Muffins myfavouritepastime.com_5364_2Please assemble all ingredients before you start.  Preheat the oven to 375°F (190°C). Line a medium 24-hole muffin tin with 17 medium muffin cases or a large 12-hole muffin tin with 10 large muffin cases.

Chocolate Ginger Pumpkin Muffins myfavouritepastime.com_5366Sift the flours, baking powder, baking soda, ground ginger and salt.

Chocolate Ginger Pumpkin Muffins myfavouritepastime.com_5368Add chocolate chips and chopped ginger. Make a well in the centre.

Chocolate Ginger Pumpkin Muffins myfavouritepastime.com_5371In another bowl, whisk together sugar, vegetable oil, eggs, orange juice, orange zest, golden syrup and pumpkin puree.

Chocolate Ginger Pumpkin Muffins myfavouritepastime.com_5373Until well combined

Chocolate Ginger Pumpkin Muffins myfavouritepastime.com_5374 Pour this mixture into the well and mix until just combined.

Chocolate Ginger Pumpkin Muffins myfavouritepastime.com_5377Spoon the batter into the prepared muffin cases, and top with extra chocolate chips and candied ginger. Bake for 25-30 minutes

Chocolate Ginger Pumpkin Muffins myfavouritepastime.com_5379until golden brown or until a toothpick inserted in the middle, comes out clean. Transfer onto a wire rack to cool.

Chocolate Ginger Pumpkin Muffins myfavouritepastime.com_5389Serve muffins for breakfast,  snack or whatever you may deem fit

Chocolate Ginger Pumpkin Muffins myfavouritepastime.com_5391I had mine for afternoon tea…

Chocolate Ginger Pumpkin Muffins

Preparation time: 30 minutes; Cooking time: 20-25 minutes; Makes: 17 medium or 10 large muffins

Ingredients

  • 125g  (4.5oz) whole wheat flour
  • 125 (4.5oz) all-purpose (plain) flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 teaspoons ground ginger 
  • ¼ teaspoon salt
  • ½ cup (100g) semi or unsweetened chocolate chips
  • ¼ cup, finely chopped candied ginger
  • 180g (¾ cup) fully packed and pressed brown sugar
  • 60ml (¼ cup) vegetable oil
  • 2 eggs
  • 120ml (½ cup orange) juice
  • 1 tablespoon grated orange rind (zest)
  • 30ml (2 tablespoons) golden syrup
  • 1¼ cups canned pure pumpkin puree, without sugar or additives (do not use pie filling)
  • 2 tablespoons each extra, chocolate chips and chopped candied ginger for topping

Instructions

  1. Preheat the oven to 375°F (190°C). Line a medium 24-hole muffin tin with 17 medium muffin cases or a large 12-hole muffin tin with 10 large muffin cases.
  2. Sift flours, baking powder, baking soda, ground ginger and salt. Add chocolate chips and chopped ginger. Make a well in the centre.
  3. In another bowl, whisk together sugar, vegetable oil, eggs, orange juice, orange zest, golden syrup and pumpkin puree. Pour this mixture into the well and mix until just combined.
  4. Spoon the batter into the prepared muffin cases, and top with extra chocolate chips and candied ginger. Bake for 25-30 minutes until golden brown or until a toothpick inserted in the middle, comes out clean. Transfer onto a wire rack to cool.

Points to Note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the pumpkin muffins at 375°F (190°C) for 28 minutes. 
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. Best advice: use a weighing scale. You’ll get the best results.
  • Please note: these muffins not extremely sweet.

myfavouritepastime.com 

 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

41 thoughts

    1. Ha ha it’s my new acquisition. I am so proud of it. I couldn’t believe my eyes when I saw it in the store. Thanks for noticing it and have a pleasant day!
      Liz

  1. Yummy! Pumpkin muffins are hard to keep in our house, we all adore them. I haven’t made them with candied ginger yet, will have to try that. I know that will eke at lest one boy away since he doesn’t like ginger, yeah for me! The boys can really eat a lot of pumpkin muffins!

    1. Any kind of muffin is hard to keep here. We ate these rather quickly and I loved them. Ginger is one of those ingredients you either love or not, so, I totally understand. Enjoy the rest of the week!
      Liz

  2. Oh my goodness – these look so delicious I can almost smell them.
    My favourite recipe with pumpkin is a pumpkin bread pudding my husband makes at thanksgiving. I don’t have the recipe digitally (but if you’re interested I can ask him!)

    1. Ha ha you have one hell of a good sense of smell. Pumpkin bread pudding sounds very interesting and yes I would love to have the recipe if it’s not too much trouble for you. Have a great evening!
      Liz

      1. You have a great evening too Liz!
        Here is the recipe:
        PUMPKIN BREAD PUDDING
        (adapted from Beverly Hills, Michigan’s L’Ermitage Hotel via http://www.fabulousfoods.com)
        -about 6 servings.
        16 ounces pumpkin puree
        1 cup milk
        1/2 cup cream
        1/8 cup molasses
        1 cup light brown sugar (granulated)
        2 large eggs
        1-1/2 teaspoons cinnamon
        1 teaspoon pure vanilla extract
        1/4 teaspoon salt
        1/2 cup sugar
        6 croissants, cubed and Toasted
        FOR TOPPING: 1/2 cup dark brown sugar & 1/2 stick unsalted butter, cubed
        1. Preheat oven for about 15 minutes to 350 degrees.
        2. In a medium mixing bowl, combine first 11 ingredients, adding croissant pieces last. Pour into a large baking dish (or medium for thicker)
        3. Sprinkle dark brown sugar on top, then dot with butter.
        4. Bake uncovered at 350 degrees for 15 minutes (or 25 if medium dish). Serve warm or chilled.

        1. What a simple and straightforward recipe. I’ll make it over the weekend and let you know the outcome. Thanks to you and your hubby for sharing the recipe. I wish you a fabulous day!
          Liz

        2. Oh yes we are looking forward to. I have many boxes of candy for treating the little kids…looking forward to. Happy halloween to you too!
          Liz

    1. They are absolutely fine without ginger. You can sub the ginger with pumpkin spice and omit the candied ginger, probably add more chocolate. Have a great day!
      Liz

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