Double Chocolate Pumpkin Muffins Recipe

These Double Chocolate Pumpkin Muffins are a delightful treat that combines the rich flavors of chocolate and the warm, comforting essence of pumpkin. I remember the first time my son, Jake, helped me bake these muffins. He was so excited to mix in the chocolate chips that we ended up with a few more than the recipe called for. The smell of chocolate wafting through the kitchen was heavenly, and I knew we were in for a tasty snack. Perfect for breakfast or dessert, these muffins are sure to please everyone in the family.

Why You’ll Love It

• Rich chocolate flavor with a hint of pumpkin
• Quick and easy to whip up with just a few ingredients
• Perfectly moist and fluffy texture
• Great for breakfast, snacks, or dessert

Pure Comfort

There’s something so comforting about these Double Chocolate Pumpkin Muffins. The combination of chocolate and pumpkin creates a warm hug for your taste buds. Each bite is moist and filled with gooey chocolate chips, making them an irresistible treat. They are perfect for chilly mornings or cozy afternoons with a cup of coffee or milk. Plus, they make your kitchen smell amazing while baking.

What You Need

• 1 ½ cups all-purpose flour — spooned and leveled
• 1 cup granulated sugar — or brown sugar for a richer flavor
• 1 cup pumpkin puree — not pumpkin pie filling
• ½ cup unsweetened cocoa powder — for that double chocolate goodness
• 1 tsp baking soda — helps muffins rise
• ½ tsp baking powder — for extra fluffiness
• ½ tsp salt — balances the sweetness
• 2 large eggs — room temperature
• ⅓ cup vegetable oil — or melted coconut oil
• 1 tsp vanilla extract — for flavor
• 1 cup chocolate chips — semi-sweet or dark

Time to Cook

Prep: 15 minutes  |  Cook: 20 minutes  |  Total: 35 minutes  |  Difficulty: Easy  |  Make-Ahead: Yes, you can prepare the batter the night before.

Steps to Make It

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, whisk together the pumpkin puree, eggs, oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Fold in the chocolate chips, and try not to eat them all before they go into the batter.
6. Scoop the batter into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Make It Perfect

• For extra chocolatey muffins, sprinkle some chocolate chips on top before baking.
• If your muffins sink in the middle, try checking your baking powder and soda for freshness.
• You can substitute applesauce for oil for a lighter version.
• Don’t skip the resting time; it helps the muffins set and enhances the flavor.

Mix It Up

• Add a pinch of cinnamon or nutmeg for a warm spice kick.
• Use whole wheat flour for a healthier twist.
• Incorporate nuts or dried fruit for added texture.

Perfect Partners

• Serve with a dollop of whipped cream for a special treat.
• Pair with a hot cup of coffee or tea.
• Enjoy with a scoop of vanilla ice cream for dessert.

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FAQs

Conclusion

These Double Chocolate Pumpkin Muffins are a delightful treat that everyone will love. With their rich chocolate flavor and moist texture, they are perfect for any occasion. Give this recipe a try and enjoy the deliciousness with your family.