Pumpkin Chocolate Chunk Muffins

Are these muffins or cupcakes? I still haven’t decided. They taste dangerously like dessert, but look as innocent as a muffin. You be the judge.

We all know pumpkin and chocolate belong together. So last year, I created this little snack for our trip in search of the Great Pumpkin. It was loved by babies and adults alike. But, as is often the case, I was unable to find any trace of my recipe. After wasting much time and energy looking through my scraps of notes, I resorted to Plan B … a new recipe. But sometimes that just leaves room for more creativity. I know I didn’t add cream last year, on which I can only blame sleep deprivation. Always add cream, if there is an opportunity I say! Along with freshly ground Ceylon cinnamon and grated ginger root. It is the quintessential lesson in cooking: if you start with good ingredients, you end with a delicious result.

So, if you find yourself with a fresh pumpkin and a bit of time, give these a try. I dare to say they will not disappoint. Happy Harvest!

Pumpkin Chocolate Chunk Muffins

by Stephanie Kunstle

Makes about 18 muffins



  • 1 3-lb. sugar pie pumpkin (about 1,170 g)
  • 2 c flour
  • 1/2 c brown sugar
  • 2 and 1/2 tsp. baking powder
  • 1 tsp. freshly ground Ceylon cinnamon
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. freshly grated ginger
  • 1/2 c. heavy cream
  • 2 eggs
  • 1/3 c butter, softened (6 Tbsp.)
  • 1 and 1/2 c. dark chocolate chips or chunks (at least 60% cacao)
  • powdered sugar for dusting– if you feel like switching the mood from muffin to cupcake


  1. Scrub the outside of the pumpkin, slice in half to scoop out seeds (save for roasting!), and slice into wedges.
  2. Steam in a steamer basket, lid on, over boiling water for 10-15 minutes, until a fork easily pierces the flesh.
  3. Let the steamed pumpkin cool, and then slice off skins and using a food processor or blender pureé until completely smooth. Measure out 12 ounces in a liquid measuring cup to be used for this recipe. The remaining pumpkin (about 4 oz. or so) can be used for another purpose later- freeze or refrigerate.
  4. In a standing mixer, combine flour, brown sugar, baking powder, Ceylon cinnamon, ginger, salt, and baking soda. Add pumpkin pureé, heavy cream, eggs, butter and mix to combine. Then beat well for a couple of minutes until smooth and fluffy.
  5. Gently fold in chocolate, and pour into a well-buttered muffin pan, or paper muffin cups.
  6. Bake at 350 F for 30-40 minutes, until golden and an inserted toothpick comes out clean.
  7. Let cool a little and then dust with powdered sugar, if you so desire!
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3 Responses to Pumpkin Chocolate Chunk Muffins

  1. Tío says:

    I had one for breakfast (SO good). I say its a Mufcake!

  2. Rita says:

    Yum! I will try this recipe soon – very soon! Once again, beautiful photos!

  3. Rita says:

    Oh, and thank you for the YouTube link to Charlie Brown’s Great Pumpkin! I could watch it over and over! :-)

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