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Photo Credit: Elizabeth Newman

Pumpkin Ginger-Chocolate Muffins

These pumpkin-ginger-chocolate muffins are as healthy as they are delicious! With whole-wheat flour and coconut sugar, they make a great snack or breakfast that will keep you energized all day. Pumpkin is rich in nutrients and beta carotene, and the olive oil adds extra antioxidants and healthy fats. Kefir is a fermented milk product, but you can just as easily substitute it with yogurt or buttermilk for the same tangy flavor. My favorite part is the dark chocolate glaze, but you can of course leave it off if you want to keep things extra healthy. 

Whip up a batch of these on Sunday night to have them on hand all week! If you're looking for more healthy snack ideas that don't sacrifice on flavor, you can't go wrong with my gluten-free chocolate chip banana bread or carrot zucchini muffins. Happy snacking!

Pumpkin Ginger-Chocolate Muffins



Prep Time

30 minutes

Cook Time

20 minutes




Giada De Laurentiis

Image of Pumpkin Ginger-Chocolate Muffins


  • 3 ¼ cups white whole-wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons pumpkin pie spice
  • ½ teaspoon kosher salt
  • 1 cup coconut sugar
  • 3 large eggs (at room temperature)
  • 2 cups plain pumpkin puree
  • ½ cup extra-virgin olive oil
  • ¼ cup kefir
  • 1 teaspoon vanilla extract
  • ½ cup chopped candied ginger
  • 8 ounces bittersweet chocolate (finely chopped)
  • 3 tablespoons raw pumpkin seeds


  1. Preheat the oven to 350°F. Spray two 12-cup muffin tins with nonstick cooking spray or use paper liners. Set aside.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, salt, and sugar. In a separate medium bowl, whisk together the eggs, pumpkin, olive oil, kefir, and vanilla until blended. Pour the wet ingredients into the dry and use a rubber spatula to mix together just until combined. Fold in the chopped ginger.
  3. Fill the muffin tins about ¾ full and bake for 20 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs. Allow the muffins to cool in the tins for 15 minutes then remove from the tins and place on a wire rack cool completely.
  4. Meanwhile, melt the chocolate in the microwave in 10-second intervals on high, stirring with a rubber spatula in between. When it is about 80% melted, remove it from the microwave and stir until it is completely smooth. Dip the top of each muffin in the chocolate, allowing the excess to drip off. Sprinkle with the pumpkin seeds and let stand for 15 minutes to set.



per serving
Amount/Serving % Daily Value
43 grams
7 grams
16 grams
Saturated Fat
5 grams
Trans Fat
1 grams
34 milligrams
292 milligrams
5 grams
17 grams
Unsaturated Fat
10 grams
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