Double Chocolate Pumpkin Muffins
These Double Chocolate Pumpkin Muffins are rich, moist, and deeply chocolatey, with pumpkin puree, warm cinnamon, and dark chocolate chips in every bite. They are lightly sweetened with maple syrup or honey and make a delicious fall breakfast, snack, or dessert.
Equipment
- 12-cup muffin pan
- Paper muffin liners
- 2 Mixing bowls
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 1 cup pumpkin puree
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/3 to 1/2 cup pure maple syrup or honey
- 2 large eggs
- 1/2 cup melted coconut oil
- 2 tablespoons milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon in a medium bowl.
- In a separate large bowl, whisk together the pumpkin puree, maple syrup or honey, eggs, melted coconut oil, milk, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and gently stir until just combined.
- Fold in most of the chocolate chips, reserving a few for the tops.
- Divide the batter evenly among the 12 muffin cups.
- Sprinkle the remaining chocolate chips over the muffins.
- Bake for 18-22 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the muffins rest in the pan for 5-10 minutes.
- Transfer to a wire rack and allow them to cool before serving.
