If you’re a chocolate lover, these Double Chocolate Chunk Muffins With Pumpkin are going to become a new year-round staple!
You absolutely do not need to be a pumpkin fan to love these muffins, as the pumpkin acts purely as a background flavor to enhance the chocolate. It’s extremely subtle. The texture is reminiscent of devil’s food cake, with a few melty chocolate chunks sprinkled in for the perfect amount of sweetness.
They’re unbelievably soft and delicate, making them truly melt in your mouth! Whether you enjoy them as a decadent breakfast alongside a cup of coffee, or when the afternoon and evening sweet tooth hits, I can’t recommend these muffins enough!
Main Supplies Needed:
- A Muffin Pan + Liners
- Toothpicks
- A Cooling Rack
Servings: 12 Muffins
Ingredients:
- 1/4 Cup Unsalted Butter, melted
- 1/4 Cup Melted Virgin Coconut Oil
- 1.5 Cups Pumpkin Puree
- 3/4 Cup Light Brown Sugar, lightly packed
- 1 Egg, room temperature
- 1 Tsp Dark Maple Syrup
- 1 Cup All-Purpose Flour
- 1/2 Cup Unsweetened Dutch-process Cocoa Powder
- 1 Tsp Baking Soda
- 1/2 Tsp Sea Salt
- 1 Cup + 1/3 Cup Semi-Sweet Chocolate Chunks, divided
INGREDIENT NOTES:
Dutch-process cocoa powder is a must! It’s what’s responsible for the deep dark color as well as the intense chocolate flavor!
Virgin coconut oil provides a specific flavor profile that’s essential to round out the flavors in this recipe, and will not be found in refined coconut oil.
Be sure to grab plain pumpkin puree with the pumpkin as the only ingredient! (I know how common it is to accidentally pick up a can of “pumpkin pie mix” by mistake.)
LINKS TO INGREDIENT RECOMMENDATIONS:
All-Purpose Flour | Dutch-process Cocoa Powder | Pumpkin Puree | Virgin Coconut Oil | Semi-Sweet Chocolate Chunks
Directions:
Let an egg come to room temperature
Preheat the oven to 350º
Line a muffin tray with 12 liners
Melt the butter in a large, microwave-safe bowl in the microwave then let it cool for 10 minutes
Add the melted coconut oil into the melted butter, then stir in the pumpkin puree
Add in the brown sugar, egg, and maple syrup, and stir again
In a second medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt with a fork
Gently stir the dry ingredients into the wet ingredients until thoroughly combined
Add in the 1 cup of chocolate chunks and stir them in (saving the other divided portion for sprinkling on top later)
Add the batter into the 12 muffin liners and place the remaining 1/3 cup of chocolate chunks on top (a few per muffin)
Bake for 25 minutes, or just until a toothpick in the center comes out clean
(Avoid hitting a chocolate chunk while testing for doneness as those will remain gooey throughout!)
Place the pan onto a cooling rack, letting the muffins cool in the pan
Serve and enjoy!
[Store the cooled leftover muffins airtight at room temperature!]
