Double Chocolate Pumpkin Muffins
Double chocolate pumpkin muffins are incredibly moist and extra fudgy from chocolate chips and cocoa powder!
Pumpkin is everywhere this time of year. Beyond the obligatory pie and gallons of lattes served at the coffee shops, it’s a surprisingly versatile ingredients that can be mixed into lots of things. It actually makes for a great substitute for oil and butter in baked goods when you’re trying to cut back on some of the calories that will inevitably be consumes over the next few weeks. At east, this is what I tell myself when I make these muffins…I try and con myself into believing that they are “secretly healthy” because they don’t contain any oil and I use some oat flour in them. Never mind that I also load them full of chocolate. Look, they’re healthy, ok????
These muffins are super, super moist and the pumpkin makes them slightly dense, which gives them a fudgy mouth feel. They’re pretty damn delicious, if I do say so myself, and you can tell yourself you’re eating healthy while you’re munching through two or three of them. 🙂
Double Chocolate Pumpkin Muffins
Ingredients
- 1 egg
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1 1/3 cup pumpkin
- 1/2 cup oat flour see note
- 1/2 cup all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup dark cocoa powder
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Grease a muffin tin or line with liners.
- Whisk together egg, brown sugar, maple syrup, vanilla and pumpkin.
- In a separate bowl, whisk together flours, baking soda, baking powder, salt and cocoa powder. Mix into wet ingredients. Fold in chocolate chips.
- If desired, top with additional chocolate chips (and really, why wouldn't you?).
- Bake at 350 for 24-25 minutes or until toothpick inserted in the middle of a muffin comes out clean.
- Cool in pan for five minutes before transferring to a wire rack.
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