thumbnail image 1
thumbnail image 1
Preparation time
Total time
1h 24min
48 portion(s)
  • TM 5
published: 2015/04/29
changed: 2015/05/08



  • 400 grams Pumpkin, cubed
  • 500 grams water
  • 10 grams Butter
  • 4 eggs
  • 300 grams sugar
  • 250 grams oil
  • 375 grams flour
  • 2 tsp bicarbonate soda
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 200 grams dark chocolate chips

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  • Butterfly
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  • Spatula TM5/TM6
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Recipe's preparation

  1. Preheat oven to 200 degrees. Lightly grease muffin tins or line with paper baking cups.

    Place water into mixing bowl.  Insert TM basket into bowl.  Place pumpkin inside and steam 20 min/Varoma/Speed 2 until pumpkin is tender.  

    Use spatula to remove TM basket. Discard water and place pumpkin in bowl.  Add butter and puree 10 sec/speed 8.

    Add butterfly to bowl.  

    Add eggs, sugar and oil to pumpkin in bowl.  3 sec/Speed 4.  

    Add flour, bicarb soda, baking powder, cinnamon and salt. 5 sec/Speed 4.  

    Add chocolate chips 5 sec/Gentle stir setting"Gentle stir setting" .

    Transfer to the muffin tins.  

    Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted in the centre comes out clean.  

    Remove from oven and cool on a wire reack.


Half the recipe (except water quantity) to make less.


This recipe can also be made in the TM31


Thermomix Model

  • Appliance TM 5 image
    Recipe is created for
    TM 5
    If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Pumpkin and Chocolate Muffins



  • 28. November 2021 - 13:34

    I halved the sugar (coconut sugar), used 150g coconut oil and only used two eggs and they've turned out perfectly both times. Our new favourite muffins!

  • 9. April 2018 - 10:04

    I substituted sugar for dates. Delicious without the added sugar. Yum!

  • 11. March 2017 - 20:44

    Sensational. I also used Sweet Potato. Can't wait to try this recipe with pumpkin!

  • 13. November 2016 - 19:30

    I thought I had pumpkin, but didn't, so I used sweet potato instead. Turned out great! Although I should have let the bowl cool after steaming as the chof chips melted in the batter and I ended up with a marbled batter. Was ok though, just added extra choc chips to each muffin before baking. Always up for extra choc!

  • 17. April 2016 - 16:32

    These are fantastic. Have made a few times now over past month to use up all the Easter eggs!! Kids love them. 

  • 5. January 2016 - 11:33

    I LOVE this recipe. I have cooked other versions where I have sucked all the fun out of the recipe, using gluten free flour, 200g brown rice syrup, 150g oil  and 100g choc chips instead of quantities listed. I found that obviously it wasn't as sweet this way but a light dusting of cinnamon and icing sugar fixed that. Obviously you could up the brown rice syrup to 300g and the choc chips to 200g if you wanted to keep the recipe super sweet for an extra treat. They still keep their nice fluffy texture and they freeze well too.

  • 22. September 2015 - 17:05

    Lovely recipe! I used maple syrup and less of it. It was still plenty sweet. Thanks for an easy recipe. 

  • 2. August 2015 - 09:09

    I just made these and had to have one steeming hot out of the oven..... YUMMO!!. I added 2 teaspoons of cacao powder to make it look more like chocolate and they are devine!. thanks for sharing

  • 21. June 2015 - 11:11

    Boys loved these and made enough for the freezer too.

  • 30. May 2015 - 09:10

    Loved these, though my teenage boys are getting a little worried because I keep making stuff with vegetables in it! Could this be telling them something... mmmm maybe they should just eat veges when I ask them too! LOL Thanks for sharing a fabulous recipe!

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