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These Double Chocolate Pumpkin Muffins are the ultimate treat for pumpkin and chocolate lovers alike! Rich, moist, and packed with warm pumpkin spice and double the chocolate, they’re perfect for breakfast, dessert, or a cozy snack. Whether you’re baking for Thanksgiving, a fall gathering, or just because, these muffins are sure to impress.
Why You’ll Love This Recipe
- Double the chocolate: Cocoa powder and chocolate chips make these muffins irresistibly decadent.
- Pumpkin spice magic: Warm spices like cinnamon, nutmeg, and ginger add a cozy fall flavor.
- Easy to make: Simple ingredients and straightforward steps—perfect for bakers of all levels.
- Perfect for sharing: Great for holiday parties, potlucks, or gifting.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger (optional)
- ½ teaspoon salt
Wet Ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
Add-Ins:
- ¾ cup semi-sweet chocolate chips (plus extra for topping)
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with non-stick spray.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon, nutmeg, ginger (if using), and salt. This ensures the spices and leavening agents are evenly distributed.
3. Prepare the Wet Ingredients
In a large bowl, whisk together the pumpkin puree, eggs, sugar, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
4. Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix until just combined—be careful not to overmix, as this can make the muffins dense.
5. Fold in Chocolate Chips
Gently stir in the chocolate chips, reserving a handful to sprinkle on top of the muffins.
6. Fill the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle the reserved chocolate chips on top for an extra chocolatey finish.
7. Bake to Perfection
Bake the muffins for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs (due to the chocolate).
8. Cool and Enjoy
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Tips for Success
- Use Pure Pumpkin Puree: Make sure you’re using 100% pumpkin puree, not pumpkin pie filling.
- Don’t Overmix: Overmixing can lead to dense muffins. Mix until just combined.
- Room Temperature Ingredients: Ensure your eggs and pumpkin puree are at room temperature for even mixing.
- Add a Streusel Topping: For extra texture, sprinkle a crumbly streusel topping (made with flour, sugar, and butter) before baking.
Variations and Add-Ons
This recipe is super versatile! Here are some fun ways to customize it:
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Dairy-Free Option: Use dairy-free chocolate chips.
- Add Nuts: Stir in ½ cup of chopped walnuts or pecans for extra crunch.
- Spice It Up: Add a pinch of cloves or allspice for a spicier flavor profile.
Serving Suggestions
These Double Chocolate Pumpkin Muffins are perfect for:
- Breakfast: Pair with a cup of coffee or tea for a cozy morning treat.
- Dessert: Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
- Snack: Pack them in lunchboxes or enjoy as an afternoon pick-me-up.
- Holiday Gatherings: Bring them to Thanksgiving, Halloween parties, or fall potlucks
Storage and Reheating
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Freezing: Freeze the muffins in a single layer, then transfer to a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature or reheat in the microwave.
- Reheating: Warm the muffins in the oven at 300°F (150°C) for 5-10 minutes or in the microwave for 10-15 seconds.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes! Roast and puree a sugar pumpkin, then measure out 1 cup for the recipe.
Can I make these muffins ahead of time?
Absolutely! Bake them a day in advance and store them in an airtight container.
Can I make this recipe into a loaf or cake?
Yes! Pour the batter into a greased loaf pan or cake pan and adjust the baking time (start checking at 40-45 minutes).
Why This Recipe Is a Winner
These Double Chocolate Pumpkin Muffins are the perfect blend of rich chocolate and warm pumpkin spice. They’re moist, indulgent, and packed with flavor, making them a must-try for fall baking. Whether you’re sharing them with loved ones or enjoying them solo, they’re sure to bring a smile to your face.
Let’s Bake Together!
I’d love to hear how your Double Chocolate Pumpkin Muffins turn out! Share your results in the comments below or tag me on social media with #LivelyDish. Happy baking! 🎃🍫✨