Imagine biting into a muffin that's so decadent, it feels like a forbidden dessert disguised as breakfast. These Double Chocolate Chip Pumpkin Muffins are the secret weapon that will transform your ordinary morning into an extraordinary culinary adventure! Combining the rich, velvety depth of chocolate with the warm, comforting essence of pumpkin, these muffins are about to become your new obsession. Whether you're a chocolate fanatic, a pumpkin spice enthusiast, or simply someone who loves mind-blowing flavor combinations, this recipe will make your taste buds dance with pure joy!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined. This will ensure that the leavening agents are evenly distributed throughout the dry ingredients.
- In a separate bowl, combine the granulated sugar and brown sugar. Add the pumpkin puree, eggs, and vegetable oil to the sugar mixture. Whisk these ingredients together until the mixture is smooth and well blended.
- Gradually add the dry ingredients to the wet ingredients, folding them together gently with a spatula or wooden spoon. Be careful not to overmix; it's okay if there are a few lumps remaining.
- Fold in the chocolate chips until they are evenly distributed throughout the batter. This will give your muffins that delightful chocolatey goodness in every bite.
- Using a spoon or an ice cream scoop, fill each muffin cup about two-thirds full with the batter. This allows room for the muffins to rise while baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your delicious double chocolate chip pumpkin muffins warm or at room temperature! They can be stored in an airtight container for up to 3 days or frozen for longer storage.
Tips
- • Room temperature ingredients are key: Let your eggs and pumpkin puree sit out for about 30 minutes before mixing to ensure smooth, even blending. • Don't overmix the batter! Gentle folding prevents tough, dense muffins. A few lumps are perfectly okay. • For extra indulgence, use a mix of milk and dark chocolate chips for more complex flavor. • Check doneness by inserting a toothpick - it should come out with just a few moist crumbs. • Want bakery-style tall muffins? Fill your cups almost to the top and use fresh baking powder. • Let muffins cool slightly in the pan to help them set and prevent crumbling. • Store in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 5g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 40mg
