Oh, I’m not done with pumpkin yet! Just because there is snow on the ground and Christmas is coming up faster than you can say “Santa” doesn’t mean that I stop baking with my favorite squash of all.
Remember my double chocolate pumpkin cookies that you all drooled and ooh-ed and aah-ed over?
This is the muffin version. I can barely call these a muffin, actually, the pumpkin makes them so moist that they are verging on a cupcake. Just look at those chocolate chips studding that gorgeous velvetly chocolate interior.
These are seriously sinfully decadent, which is why I have a hard time actually calling the muffins. I have one more pumpkin recipe coming up that ARE muffins and to be honest, the two are night and day.
Maybe I should call these cupcakes instead?
I think you are just going to have to taste test them yourselves and then you can tell me whether they are a muffin or a cupcake. I know it’s hard, and a lot to ask of you, to bake up these beauties and take one for the team.
However, if you are brave and you do bake these up, let me know.
Cupcake or muffin?
Happy Baking everyone!
- 1/2 cup butter
- 1 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup pumpkin puree
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup unsweetened cocoa powder
- 1 cup mini semi-sweet chocolate chips
Preheat oven to 350 degrees.
Cream the butter and sugar together until light and fluffy.
Add in the eggs, one at a time, beating thoroughly after each addition.
Add in the pumpkin and vanilla; beat all ingredients until light and airy.
Whisk together all dry ingredients in a separate bowl, excepting chocolate chips until incorporated completely.
Slowly, little by little, add the dry ingredients to the wet and mix thoroughly.
Add in the chocolate chips and mix until they are spread evenly through the batter.
Fill lined muffin tins to 2/3's full.
Bake at 350 degree for 17-20 minutes, until the muffin tops spring back to the touch or a tester inserted comes out clean. Cool on racks.