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Moist Chocolate Pumpkin Muffins: A Decadent Fall Treat

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These Moist Chocolate Pumpkin Muffins are the perfect blend of rich chocolate and earthy pumpkin, offering a sweet and spicy flavor perfect for fall. The combination of cocoa, pumpkin, and warming spices creates a moist, tender muffin that’s ideal for breakfast, snacks, or dessert. Whether you're enjoying them with a cup of coffee or packing them in a lunchbox, these muffins are a must-try seasonal treat!

Moist Chocolate Pumpkin Muffins


Key Information:

  • Preparation time: 15 minutes
  • Cooking time: 20-25 minutes
  • Total time: 40 minutes
  • Number of servings: 12 muffins
  • Serving size: 1 muffin

Nutritional Information (per serving):

  • Calories: 220 kcal
  • Protein: 4g
  • Carbohydrates: 32g
  • Fat: 9g
  • Saturated Fat: 3g
  • Fiber: 3g
  • Sugar: 18g
  • Sodium: 180mg

Ingredients:

Dry Ingredients:

  • 150g (1 1/4 cups) all-purpose flour
  • 50g (1/2 cup) unsweetened cocoa powder
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (2.5g) baking powder
  • 1/2 teaspoon (2.5g) ground cinnamon
  • 1/4 teaspoon (1g) ground nutmeg
  • 1/4 teaspoon (1g) ground cloves (optional)
  • 1/4 teaspoon (1g) salt

Wet Ingredients:

  • 200g (1 cup) canned pumpkin puree
  • 100g (1/2 cup) granulated sugar
  • 50g (1/4 cup) brown sugar
  • 2 large eggs
  • 60ml (1/4 cup) vegetable oil
  • 1 teaspoon (5ml) vanilla extract
  • 120ml (1/2 cup) milk or dairy-free alternative

Mix-Ins:

  • 100g (3.5 oz) dark chocolate chips (optional)

Method of Preparation:

  1. Preheat the Oven: Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners or lightly grease it.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon, nutmeg, cloves (if using), and salt until well combined. Set aside.
  3. Combine Wet Ingredients: In a separate bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth. Gradually stir in the milk until the wet mixture is fully combined.
  4. Combine Wet and Dry Mixtures: Slowly add the wet ingredients to the dry mixture, stirring just until combined. Be careful not to overmix, as this can result in dense muffins.
  5. Fold in Chocolate Chips: Gently fold in the chocolate chips (if using), ensuring they are evenly distributed throughout the batter.
  6. Fill Muffin Tins: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake: Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Tips for Culinary Success:

  1. Don’t Overmix the Batter: Gently mix the batter until just combined to avoid tough muffins. Overmixing can make them dense.
  2. Room Temperature Eggs: Using room temperature eggs helps them incorporate more smoothly into the batter, resulting in fluffier muffins.
  3. Pumpkin Puree Consistency: Make sure to use pumpkin puree, not pumpkin pie filling, as the latter is sweetened and spiced.
  4. Add Texture: For added texture, sprinkle extra chocolate chips or chopped nuts on top of the batter before baking.
  5. Test for Doneness: Check the muffins a couple of minutes before the recommended baking time; ovens vary, and you don’t want to overbake.

Frequently Asked Questions (FAQs):

  1. Can I freeze these muffins? Yes, these muffins freeze beautifully. Let them cool completely, then store them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm them up in the microwave for a few seconds.
  2. Can I use fresh pumpkin instead of canned? Absolutely! Just be sure to puree the cooked pumpkin until smooth, and drain any excess moisture before using.
  3. Can I make these muffins gluten-free? Yes, substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 ratio for best results.
  4. What can I use as an oil substitute? You can use melted butter, coconut oil, or even unsweetened applesauce for a lower-fat alternative, though applesauce may make the muffins slightly denser.
  5. Are these muffins dairy-free? Yes, as long as you use a dairy-free milk alternative and dairy-free chocolate chips, this recipe is completely dairy-free.


These Moist Chocolate Pumpkin Muffins are the ultimate fall treat, offering the rich flavor of chocolate combined with the subtle warmth of pumpkin and spices. Perfect for cozy mornings or a sweet afternoon snack, these muffins will quickly become a seasonal favorite you’ll want to make again and again.
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