Serves 24
95 cal · 26 min
Pumpkin Chocolate Muffins
Recipe GLPR198db6eca65d9c
Tender, lightly sweet muffins bursting with rich cocoa flavor and autumn spices, swirled throughout with pumpkin puree and studded with chocolate chips. These muffins are perfect for breakfast, snacks, or dessert.
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Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsweetened cocoa powder
1 can (15 ounces) pumpkin puree
1 cup water
1/2 cup semi-sweet chocolate chips
Directions
Preheat your oven to 350°F. Line 24 muffin cups with paper liners or lightly grease them with non-stick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and unsweetened cocoa powder until evenly combined.
In a separate bowl, stir together the pumpkin puree and water until smooth and well blended.
Pour the pumpkin mixture into the dry ingredients and gently fold together using a spatula until just combined. Do not overmix; some small lumps are fine.
Fold the chocolate chips into the batter until evenly distributed.
Divide the batter evenly among the 24 prepared muffin cups, filling each about three-quarters full. Bake at 350°F for 10 to 12 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove from the oven and allow the muffins to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
