Chocolate Pumpkin Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast or Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 cups + 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup light brown sugar, packed, divided
- 1 cup pumpkin puree
- ½ cup + 2 tablespoons milk (almond milk or dairy milk)
- 6 tablespoons vegetable oil
- ½ teaspoon salt
- 2 teaspoons Shenandoah Spice Company pumpkin pie spice
- 3 tablespoons cocoa powder
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with liners or grease it well.
- In a medium bowl, mix together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- In another bowl, combine the cocoa powder, 2 tablespoons milk, and 1 tablespoon brown sugar. Whisk into a smooth paste and set aside.
- In a large bowl, whisk the pumpkin puree, oil, and the remaining brown sugar until smooth. Add ½ cup oat milk and whisk again.
- Gradually add the dry flour mixture to the pumpkin mixture and stir until mostly smooth (a few lumps are okay).
- Scoop 1/3 of the batter into the bowl with the chocolate paste and stir until fully combined.
- Fill the muffin cups by alternating spoonfuls of the pumpkin batter and the chocolate batter. Start with the pumpkin, then add a dollop of chocolate, and continue until the cups are filled. Swirl a knife or skewer through the batter to create a marbled effect.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for at least 15 minutes before serving. Best served the same day. Store in the fridge for up to 3 days or freeze for up to 1 month. Bring to room temperature before serving.
Find it online: https://vafoodie.com/chocolate-pumpkin-muffins/