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Pumpkin muffins are a fall treat. All you need is two bowls to stir together tantalizing pumpkin chocolate chip muffins with chewy mission fig nuggets.
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5 from 1 vote

Pumpkin Chocolate Chip Muffins with Figs

Prep Time8 mins
Cook Time20 mins
Course: Bread
Keyword: easy pumpkin muffins, pumpkin chocolate chip muffins,
Servings: 16
Calories: 238kcal


  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups sugar
  • 1 teaspoon kosher salt
  • 6 tablespoons safflower oil
  • 1/3 cup cold water
  • 3 large eggs
  • 8 ounces pure pumpkin puree 1/2 can
  • 7 ounces Orchard Choice or Sun-Maid California dried figs stemmed
  • 1/2 cup chocolate chips
  • 1/2 cup walnuts


  • Preheat oven to 375F. Nudge in muffin liners or mist muffin wells with cooking spray.
  • Whisk dry ingredients in a large bowl: flour, baking soda, cinnamon, pumpkin pie spice, nutmeg, sugar, and salt.
  • Combine wet ingredients in a medium bowl: oil, water, eggs, and pumpkin puree.
  • Fold wet ingredients into the dry ingredients until just combined. Place figs, chocolate chips, and walnuts in a food processor. Pulse for about 15 strokes (or you can always chop the ingredients). Stir in figs, chocolate chips, and walnuts. Fill 3/4 of each muffin liner with batter.
  • Bake for 20 minutes or until a toothpick inserted into the middle comes out dry.


When it comes to pumpkin puree, there's two ways you can go about it.
1. Use pure canned pumpkin puree and add the spices as dictated in the recipe above.
2. You can roast pumpkin until soft. Cool and scoop out. Make sure to mash to ensure it will be easy to stir together.


Calories: 238kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 214mg | Potassium: 74mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2264IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg