Pumpkin Spice Muffins with Chocolate & Candied Ginger

I’ve never considered myself a pumpkin spice latte (PSL) person, but this year something shifted ~ I found myself exploring different brands of chilled pumpkin spice coffee. Surprisingly, two have really won me over: STōK Pumpkin Cold Brew and Califia Farms Pumpkin Spice Latte. They’re completely different in flavor and texture ~ STOK is bold and smooth, while Califia leans creamy and spiced ~ but both are unexpectedly delightful.

Still riding the wave of autumn vibes and pumpkin-flavored everything, I decided to jazz up a pumpkin muffin recipe from The Kitchn and give it a cozy seasonal twist. I used my favorite Nordic Ware fall-themed cakelet pan, which turned out 12 full-sized muffins (and an extra 12 mini muffins).

Turkeys and Pumpkins! Acorns and Leaves! Oh my!

I put my own spin on the recipe by increasing the spice, folding in chocolate mini-chips, cinnamon mini-chips, chopped candied ginger, and candied pecans for an extra burst of flavor and texture. The result? Warmly spiced, slightly sweet, and just the right amount of chew and melt. A perfect little bite of fall in every muffin!

Ingredients

• 1 (15-ounce) can pumpkin purée

• 3/4 cup packed dark brown sugar

• 1/2 cup neutral oil (like avocado or grapeseed)

• 2 large eggs

• 1 tsp vanilla extract

• 2 tbsp pumpkin pie spice

• 1 tsp ground cinnamon

• 1 tsp baking soda

• 1/2 tsp kosher salt

• 1 1/2 cups all-purpose flour

• 1/3 cup semi-sweet mini chocolate chips

• 1/4 cup cinnamon mini chips

• 1/4 cup chopped candied ginger

• Candied pecan pieces to top mini muffins

Instructions

1. Preheat Oven
   Place a rack in the center of the oven and preheat to 375°F (190°C).

2. Prepare Muffin Pan
   Line a 12-cup muffin pan with paper liners or coat with cooking spray.

3. Mix Wet Ingredients
   In a large bowl, whisk together the pumpkin purée, brown sugar, oil, eggs, and vanilla until smooth and well combined. Break up any lumps of sugar.

4. Add Spices & Leavening
   Add the pumpkin pie spice, cinnamon, baking soda, and salt. Whisk until fully incorporated.

5. Add Flour
   Fold in the flour with a rubber spatula until just combined. Do not overmix.

6. Add Mix-Ins
   Gently fold in the chocolate chips, cinnamon chips, and candied ginger.

7. Fill Muffin Pan
   Divide the batter evenly among the muffin wells, filling each about 3/4 full (about a heaping 1/4 cup per muffin).

8. Bake
   Bake for 19–22 minutes, rotating the pan halfway through. Muffins are done when the tops are golden, spring back when lightly pressed, and a toothpick comes out clean.

9. Cool
   Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

I hope you’re feeling pumpkin-inspired too ~ and maybe even tempted to bake a batch of your own! If you do, I’d love to see your creations. Tag me on Instagram @inspiredwellnesswithbarb and share the fall baking love!

Wishing you cozy vibes, spiced treats, and a season full of sweet moments!

~Barb