These chocolate pumpkin muffins combine pureed pumpkin, pumpkin spice, and chocolate in the best way possible.
Guys, I may have a problem. And the problem is this recipe. These chocolate pumpkin muffins are SO. DANG. GOOD. Filled with pumpkin spice, chocolate AND pumpkin.
The perfect combination! I saw this recipe for a chocolate ganache pumpkin bread and it looked divine so I adapted the entire thing to make into muffins for my kids (minus the ganache), and it has quickly become a favorite over here.
Earlier in the week Lizzy, from the Food Nanny, was on Insta Stories talking about how she only drinks a warm beverage for breakfast (hot chocolate, tea) and it helps curb her appetite in the mornings. I’ve always been a cereal or toast kind of girl, but I do love hot apple juice and if it can get me through that mid-morning urge to snack, I’ll try it.
Well, the next day I sipped my cup of apple juice while I made the chocolate pumpkin muffins, and was feeling pretty good about things until they came out of the oven. Of course, I needed to sample one. One turned into 2. Haha! I didn’t even last a day, but I’ve since done a lot better. The muffins were definitely worth it, though.
The sour cream and pumpkin puree make them ridiculously moist and delicious.
Make a batch this fall, you won’t regret it!
This recipe yields 12 delicious muffins that can be stored in a container for 3 days on the counter. They also freeze well for a few months in freezer bags.
Chocolate Pumpkin Muffins Printable Recipe
Chocolate Pumpkin Muffins
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 Tbsp. pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter melted
- 3/4 cup sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 egg plus 1 egg yolk
- 1 cup pumpkin puree
- 1 cup semisweet chocolate chips plus extra for adding after baking
- Preheat oven to 350°. Line a muffin tin with 12 liners.
- In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt.
- In another large bowl, combine melted butter, sugar, sour cream, vanilla, egg and egg yolk until smooth. Fold in pumpkin puree.
- Combine wet and dry ingredients. Fold in chocolate chips.
- Scoop batter into muffin liners. Bake for 15 minutes.
- Sprinkle a few extra chocolate chips onto each muffin as they get out of the oven. Press lightly into each muffin.
- Let cool 5 minutes before transferring muffins to a cooling rack.
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