CHOCOLATE PUMPKIN MUFFINS
Pumpkin spice muffins get a double dose of chocolaty indulgence with the addition of cocoa powder and chocolate chips. It only takes one bowl and no mixer to whip these up for a sweet breakfast treat or an afternoon chocolate fix.
Provided by Tammy Lynn
Categories Bread Quick Bread Recipes Muffin Recipes Pumpkin Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Whisk flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt together in a large bowl. Mix in brown sugar, making sure everything is well combined.
- Make a well in the center of the dry ingredients with a spoon. Add in pumpkin puree, eggs, vegetable oil, sour cream, and vanilla extract. Stir until batter is just blended. Add 3/4 cup chocolate chips and stir until well combined.
- Divide batter evenly between the prepared 12 muffin cups. Sprinkle remaining 1/4 cup chocolate chips on top.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 215.3 calories, Carbohydrate 29 g, Cholesterol 33.1 mg, Fat 11 g, Fiber 2.3 g, Protein 3.5 g, SaturatedFat 4.3 g, Sodium 179.4 mg, Sugar 17.3 g
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Delilah Wright
[email protected]I love that these muffins are made with whole wheat flour. They're a healthier alternative to other muffin recipes.
Adaugo Ngama
[email protected]These muffins are so easy to make, I can whip them up in no time. They're a great last-minute breakfast or snack.
Porter Geier
[email protected]I've made these muffins several times and they're always a hit. They're the perfect fall treat.
Ahtsham Ali
[email protected]These muffins are so moist and fluffy, they melt in your mouth. I love the chocolate and pumpkin flavor combination.
Aahad Mughal
[email protected]I made these muffins with white chocolate chips instead of semi-sweet and they were amazing! They're perfect for a sweet treat.
MD Belal Khan
[email protected]These muffins are a great way to use up leftover pumpkin puree. They're also a fun and festive treat for Halloween or Thanksgiving.
Rabin Dhakal
[email protected]I'm not a big fan of pumpkin, but these muffins were surprisingly delicious. The chocolate chips really balance out the flavor.
Govinda Lamichhane
[email protected]These muffins are so good, I could eat them for breakfast, lunch, and dinner!
Fahima Akter
[email protected]I added a little bit of cinnamon and nutmeg to the batter and they turned out even more flavorful.
Gonzalo Torrecillas
[email protected]I made these muffins gluten-free by using almond flour and they turned out great! They're just as moist and fluffy as the regular version.
Nkateko Shongwe
[email protected]These muffins are perfect for a fall breakfast or snack. They're also great for freezing and reheating later.
Jaam Ahtasham
[email protected]I love the combination of chocolate and pumpkin in these muffins. It's a unique and delicious flavor.
Momen Hamdy
[email protected]These muffins are so easy to make, even my kids can help. And they're always a crowd-pleaser.
Emmanuella Lora
[email protected]I've tried many pumpkin muffin recipes, but this one is by far the best. The chocolate chips add a nice touch of sweetness.
Shane Moran
[email protected]I made these muffins for a bake sale and they were a huge success! Everyone loved them.
Meika Cole
[email protected]These muffins were a hit with my family! They're moist and fluffy, with the perfect amount of chocolate and pumpkin flavor. I'll definitely be making them again.