Description
Moist and fudgy Chocolate Pumpkin Muffins loaded with pure pumpkin puree, cocoa powder, warm pumpkin spice, and gooey mini chocolate chips.
Ingredients
1 cup (125g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1 and 1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup (56g) coconut oil (see Notes for other options)
1/2 cup (41g) unsweetened natural cocoa powder
1/4 cup (85g/60ml) pure maple syrup
1 cup (227g) canned pumpkin puree
1/2 cup (100g) packed light brown sugar
1/2 cup (120g) nonfat Greek yogurt, at room temperature
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 cup (90g) mini chocolate chips, plus more for topping
Instructions
1. Preheat oven to 375°F (190°C), line a 12-count muffin tin with liners, and whisk flour, baking powder, baking soda, pumpkin spice, cinnamon, salt, and cocoa powder.
2. Melt coconut oil, then whisk in maple syrup, pumpkin puree, brown sugar, Greek yogurt, egg, and vanilla extract until smooth.
3. Fold wet ingredients into dry mixture just until combined, then fold in mini chocolate chips.
4. Divide batter evenly among the 12 muffin liners and top with extra mini chocolate chips.
5. Bake for 17 to 20 minutes until tops spring back and a toothpick comes out clean; cool in pan for 5 minutes.
6. Transfer muffins to a wire cooling rack to cool completely before serving.
Notes
Use room-temperature yogurt and egg so coconut oil does not seize. Do not overmix batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 18g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 8g
- Protein: 4g