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Double Chocolate Pumpkin Muffins Recipe

Double Chocolate Pumpkin Muffins Recipe
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★★★★★

5 from 24 reviews

Delight in these Double Chocolate Pumpkin Muffins, a perfect blend of rich chocolate and autumnal pumpkin spice. Moist and tender with a dual-layer batter featuring pumpkin and chocolate flavors, these muffins are studded with mini semi-sweet chocolate chips and topped with a sprinkle of extra chips for an irresistible treat.

Ingredients

Scale

Pumpkin Batter

  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ teaspoons pumpkin spice
  • ¼ cup canola or vegetable oil
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar (packed)
  • 1 large egg (room temperature)
  • ¾ teaspoon vanilla extract
  • ¾ cup pumpkin puree

Chocolate Batter

  • ¾ cup all-purpose flour
  • 3 tablespoons cocoa powder (black cocoa powder recommended)
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ cup mini semi-sweet chocolate chips (+ ¼ cup extra for topping)
  • ⅛ cup canola or vegetable oil
  • 3 tablespoons granulated sugar
  • 3 tablespoons light brown sugar (packed)
  • 1 large egg (room temperature)
  • ¼ cup sour cream (room temperature)
  • 3 tablespoons whole milk (room temperature)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin or cupcake pan with paper liners to ensure easy removal and cleanup.
  2. Mix Dry Ingredients for Pumpkin Batter: In a small bowl, whisk together 1 cup flour, ½ teaspoon baking soda, ¼ teaspoon salt, and 1½ teaspoons pumpkin spice until well combined. Set aside.
  3. Combine Wet Ingredients for Pumpkin Batter: In a medium to large bowl, mix ¼ cup oil with ¼ cup granulated sugar and ¼ cup light brown sugar. Beat in 1 large egg followed by ¾ teaspoon vanilla extract and ¾ cup pumpkin puree, mixing thoroughly after each addition.
  4. Combine Pumpkin Batter: Fold the dry flour mixture into the wet pumpkin mixture carefully until no flour streaks remain, taking care not to overmix. Set this batter aside.
  5. Mix Dry Ingredients for Chocolate Batter: In another small bowl, whisk together ¾ cup flour, 3 tablespoons cocoa powder, ¼ teaspoon baking soda, ⅛ teaspoon salt, and ½ cup mini semi-sweet chocolate chips.
  6. Combine Wet Ingredients for Chocolate Batter: In a separate medium-large bowl, mix ⅛ cup oil with 3 tablespoons granulated sugar and 3 tablespoons light brown sugar. Beat in 1 large egg, followed by ¼ cup sour cream and 3 tablespoons whole milk, mixing well after each addition.
  7. Combine Chocolate Batter: Fold the dry chocolate flour mixture into the wet mixture until just combined with no flour streaks visible.
  8. Assemble Muffins: Alternately spoon dollops of pumpkin and chocolate batters into the lined muffin cups, filling each about ¾ full. Sprinkle extra mini chocolate chips on top for a decorative and melty finish, if desired.
  9. Bake Muffins: Bake in the preheated oven for 18 to 23 minutes. The muffins are done when a toothpick inserted into the center comes out clean with a few moist crumbs.
  10. Cool and Serve: Allow muffins to cool in the pan until they are cool enough to handle, then transfer them to a wire rack to cool completely. Enjoy fresh or store in an airtight container.

Notes

  • Room temperature ingredients help the batter mix more evenly and yield tender muffins.
  • Black cocoa powder provides a rich, intense chocolate flavor and a darker color, but regular unsweetened cocoa powder can be substituted.
  • To make these muffins vegan, substitute the egg with a flax egg and use dairy-free milk and sour cream alternatives.
  • Don’t overmix the batter to keep muffins light and fluffy.
  • Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Nutrition

Keywords: pumpkin muffins, chocolate muffins, double chocolate, pumpkin spice, autumn recipes, fall baking, mini chocolate chips, sweet muffins

Find it online: https://dailysimplerecipe.com/double-chocolate-pumpkin-muffins-recipe/