One of my favorite Giada Happy Cooking cookbook recipes is this Pumpkin Ginger Chocolate Muffin, prepared using white whole-wheat flour, coconut sugar, canned pumpkin puree, candied ginger, and bittersweet chocolate. This delicious Pumpkin Ginger Chocolate Muffin recipe is ideal for breakfast or dessert, requiring about 55 minutes to prepare and serving up to 24 people.

Recipe Ingredients

• 3¼ cups of white whole-wheat flour
• 1 cup of coconut sugar
• 3 tsp of pumpkin pie spice
• 2 tsp of baking soda
• 1 tsp of baking powder
• ½ tsp of kosher salt
• 3 large eggs, at room temperature
• 2 cups of canned pumpkin puree (not pumpkin pie filling)
• ½ cup of extra-virgin olive oil
• ¼ cup of kefir
• 1 tsp of pure vanilla extract
• ½ cup of chopped candied ginger
• 8 ounces of bittersweet chocolate, finely chopped
• 3 tbsp of pumpkin seeds
• Vegetable oil cooking spray (optional)

How To Make Giada Pumpkin Ginger Chocolate Muffins

1. Prepare the Oven and Muffin Tins: Preheat the oven to 350°F and get two 12-cup muffin tins ready by either spraying them lightly with vegetable oil spray or lining them with paper liners.
2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the white whole-wheat flour, coconut sugar, pumpkin pie spice, baking soda, baking powder, and kosher salt until they are thoroughly combined.
3. Blend the Wet Ingredients: In a separate medium-sized bowl, whisk the eggs, canned pumpkin puree, extra-virgin olive oil, kefir, and pure vanilla extract until the mixture is completely smooth and well blended.
4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry mixture, using a rubber spatula to fold them together gently. Mix until the dry ingredients are just moistened.
5. Fold in the Candied Ginger: Carefully fold in the chopped candied ginger, ensuring that it is evenly distributed throughout the batter without overmixing, which can make the muffins dense.
6. Fill the Muffin Cups: Scoop the batter into each muffin cup, filling them about three-quarters full to allow for some expansion as the muffins bake. This will give a perfect rise.
7. Bake and Cool the Muffins: Bake the muffins in the preheated oven for around 20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let them cool for 15 minutes in the tins.
8. Melt the Chocolate and Decorate: Melt the chopped bittersweet chocolate in a microwave-safe bowl in 10-second bursts, stirring in between until it is about 80% melted and glossy. Stir it until fully smooth.
9. Dip and Garnish: Dip the tops of the cooled muffins in the melted chocolate, allowing the excess to drip off. Immediately sprinkle each dipped muffin with pumpkin seeds and let them set for about 15 minutes.

Recipe Tips

• Add some nuts for texture: Mix ¼ cup of chopped walnuts or pecans into the batter to add a delightful crunch, giving the muffins an interesting texture alongside the soft and tender crumb.
• Enhance the spice level: For a bolder flavor, add an extra ½ teaspoon of ground ginger or a pinch of ground cloves to amplify the warming spices, which complement the pumpkin and chocolate beautifully.
• Use dark chocolate for richness: Swap out bittersweet chocolate with dark chocolate chips for a richer and deeper chocolate taste. This variation brings out the subtle sweetness of the pumpkin in the muffins.
• Try a cream cheese glaze: For a creamy and tangy twist, prepare a simple cream cheese glaze by whisking together 4 ounces of softened cream cheese, 1 cup of powdered sugar, and 1 tablespoon of milk.

Recipe FAQs and Variations

try More Giada Delicious Dessert Recipes:

• Giada Persimmon-Pumpkin Pie
• Giada Avocado-chocolate Mousse
• Giada Grilled Pineapple With Nutella