Pumpkin Chocolate Muffins
It's dessert... for breakfast! These chocolate pumpkin muffins are rich, chocolate-y and loaded with pumpkin flavor in every bite. Made with basic ingredients and come together in 1 bowl– these muffins aer not only easy to make but also taste even better the next day– if they make it that long!
Servings: 14 muffins
Calories: 200kcal
Ingredients
- 1 15-ounce can pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil canola oil or coconut oil
- 1 cup light or dark brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 Tablespoons whole milk
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 1 ¾ teaspoons pumpkin pie spice
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- optional: ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 425ºF. Spray a 12-count muffin pans with nonstick spray or line with cupcake liners. This recipe yields about 14 muffins, so prepare a second muffin pan the same way or bake in batches and reserve the remaining batter at room temperature.
- Whisk together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, vanilla, and milk in a large bowl. Then, whisk in the flour, cocoa powder, baking soda, cinnamon, pumpkin pie spice, ground ginger, and salt until everything is combined. Finally, fold in the chocolate chips (if using.)
- Spoon the batter evenly between each muffin cup or liner, filling each almost to the top.
- Bake for 5 minutes at 425ºF; then, keeping the muffins in the oven, reduce the heat to 350ºF and bake for another 16-17 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The total baking time for these muffins is about 21-22 minutes, give or take.
- Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling (or enjoy warm!) Muffins stay fresh at room temperature up to 1 week.
Notes
- Freezing Instructions: For longer storage, freeze the completely cooled muffins for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then heat up in the microwave, if desired.
- Pumpkin Puree: You can find pumpkin puree in the baking aisle of most grocery stores, however some might only carry it seasonal. Make sure it's pure pumpkin puree and not pumpkin pie filling.
- Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores. If you prefer to use individual spices, use ¼ teaspoon each ground cinnamon, ground cloves, ground allspice, nutmeg, and ground ginger. Do not leave out the 1 ½ teaspoons of ground cinnamon that is included in the recipe. Depending on how much you like ginger, you can omit or leave in the ¼ teaspoon that is also included in the recipe.
- Milk: For best results and the richest muffins, use whole milk. However, you can also use a lower-fat milk or dairy-free substitute.
- Oil: You can use coconut oil, canola oil, vegetable oil, or avocado oil.
- Make Mini Muffins: For around 28-30 mini muffins, line the mini muffin pan with liners or spray with nonstick spray. Prepare as directed and fill liners to the top. Bake at 350ºF for 11-13 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Nutrition
Calories: 200kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 156mg | Potassium: 119mg | Fiber: 2g | Sugar: 19g | Vitamin A: 56IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg
