Print

Chocolate Pumpkin Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re in search of a comforting treat that perfectly embodies the flavors of fall, look no further than these Chocolate Pumpkin Muffins. This delightful recipe combines the rich taste of chocolate with the warm essence of pumpkin, creating a mouthwatering experience that will please both kids and adults alike. Ideal for busy weeknights or special family gatherings, these muffins are quick to prepare and easy to store for later enjoyment. With each bite, you’ll savor a moist texture and unique flavor profile that makes them a standout choice among traditional muffins. Serve them at brunch, as an afternoon snack, or even for dessert – they’re sure to become a beloved favorite in your home.

Ingredients

Scale
  • 1.5 cups canned pumpkin puree
  • 113 grams unsalted butter
  • 0.5 cups light brown sugar
  • 0.5 cups granulated sugar
  • 0.5 cups sour cream
  • 2 large eggs
  • 1.75 cups unbleached all-purpose flour
  • 0.5 cups unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 1 cup semi-sweet mini chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and grease or line a muffin tin.
  2. In a large bowl, cream together unsalted butter with light brown and granulated sugars until fluffy.
  3. Mix in canned pumpkin puree, sour cream, eggs, and vanilla until well combined.
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and sea salt.
  5. Gradually add dry ingredients to the wet mixture and stir gently until just combined.
  6. Fold in mini chocolate chips.
  7. Fill muffin tins about two-thirds full and bake for 25 minutes or until a toothpick comes out clean.
  8. Cool in the pan for five minutes before transferring to a wire rack.

Nutrition