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Chocolate-Pumpkin-Muffins-Recipe

Chocolate Pumpkin Muffins

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  • Author: Anna
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

These Chocolate Pumpkin Muffins feature a delightful blend of cocoa and pumpkin, creating a rich, moist treat. They’re easy to make and perfect for breakfast or a snack. With simple ingredients and a quick baking method, enjoy these delicious homemade muffins that everyone will love!

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup (56g) coconut oil
  • 1/2 cup (41g) unsweetened natural cocoa powder
  • 1/4 cup (80g/60ml) pure maple syrup
  • 1 cup (227g) canned pumpkin puree
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (120g) nonfat Greek yogurt
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (90g) mini chocolate chips

Instructions

  1. Preheat oven to 425°F (218°C) and line a muffin pan with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  3. Melt coconut oil and whisk in cocoa powder and maple syrup until smooth.
  4. In a large bowl, combine pumpkin, brown sugar, yogurt, egg, and vanilla extract. Mix until smooth, then add the cocoa mixture and combine.
  5. Add dry ingredients to the wet mix and stir until just combined. Fold in mini chocolate chips gently.
  6. Divide batter into muffin cups and sprinkle extra chocolate chips on top if desired.
  7. Bake for 5 minutes at 425°F, then lower the temperature to 350°F and bake for another 15-16 minutes until a toothpick comes out clean.
  8. Let muffins cool in the pan for 5-10 minutes before transferring to a cooling rack.
  9. Store leftovers at room temperature for up to 1 week.

Notes

Ensure the coconut oil is warm when mixing to prevent clumping with cocoa powder.
Muffins can be stored in an airtight container to maintain freshness.
For a gluten-free option, substitute all-purpose flour with a gluten-free blend.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 8g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 30mg

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Find it online: https://cosycountrykitchen.com/chocolate-pumpkin-muffins/