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4.95
from
18
votes
Double Chocolate Pumpkin Muffins
Rich, moist, decadent double chocolate pumpkin muffins! Chocolate chips make these muffins extra chocolate-y.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Breakfast
Cuisine:
Muffins
Servings:
12
muffins
Calories:
326
kcal
Author:
Karlynn Johnston
Ingredients
1/2
cup
butter
1
cup
white sugar
2
eggs
1
teaspoon
vanilla
1
cup
pumpkin puree
1 1/2
cups
flour
1
teaspoon
baking soda
1
teaspoon
baking powder
1
teaspoon
cinnamon
1/2
teaspoon
salt
1/4
cup
unsweetened cocoa powder
1
cup
mini semi-sweet chocolate chips
Instructions
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.
Notes
You can try this with white chocolate chips or dark chocolate.
Nutrition
Serving:
12
g
|
Calories:
326
kcal
|
Carbohydrates:
42
g
|
Protein:
4
g
|
Fat:
16
g
|
Saturated Fat:
9
g
|
Cholesterol:
48
mg
|
Sodium:
283
mg
|
Potassium:
250
mg
|
Fiber:
3
g
|
Sugar:
24
g
|
Vitamin A:
3465
IU
|
Vitamin C:
0.8
mg
|
Calcium:
49
mg
|
Iron:
2.7
mg