Make breakfast great with these soft, rich Chocolate Pumpkin Muffins loaded with double chocolate and pumpkin.
Happy pumpkin season everybody, I love September and the social acceptability that it brings to use pumpkin in everything! Enter today’s recipe – these delicious, rich chocolate muffins loaded with miniature chocolate chips and pumpkin puree. The pumpkin adds a nice moistness and flavor to the muffins and eliminates the need for a whole stick of butter.
There is just something about fall time and muffins that go hand in hand, at least in my house. I love having something other than a bowl of cereal to reach for. Of course if you’re going to have muffins for breakfast and they aren’t loaded with fresh berries, chocolate is a MUST!
Soft, tender chocolate muffins that are sure to leave your family and friends reaching for just one more. These muffins are a delicious way to start your morning and make a great afternoon snack; I hope you’ll enjoy them, happy baking!
Chocolate Pumpkin Muffins
- 1 1/2 c all purpose flour
- 1/3 c cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 4 Tbs unsalted butter
- 1/2 c sugar
- 1/2 c pumpkin puree
- 1 egg
- 1/2 c milk
- 1/2 tsp vanilla extract
- 1/3 chocolate chips + 2 Tbs for topping
- Preheat oven to 375º F and line a muffin pan with paper liners.
- In a mixing bowl whisk together the flour, cocoa, baking powder, baking soda and salt.
- In a large mixing bowl melt the butter in the microwave, about 45 seconds.
- To the butter, stir in the sugar, pumpkin puree, egg, milk and vanilla extract.
- Add the dry ingredients to the wet and stir until just combined, fold in the chocolate chips.
- Divide the batter among the paper liners and sprinkle the remaining chocolate chips on top of the batter.
- Bake for 15-18 minutes, until a tester comes out with just a few crumbs.
Courses breakfast, muffin