Pumpkin Chocolate Chunk Muffins
These moist and tender pumpkin chocolate chunk muffins are filled with pockets of melty chocolate and warm pumpkin spice in every bite!
Servings: 1 dozen
Equipment
Ingredients
- 1 ⅔ cup (208 g) all purpose flour
- 1 cup (200 g) granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 cup (245 g) plain pumpkin puree
- ½ cup (114 g) unsalted butter melted
- 6 ounces (170 g) semi-sweet chocolate roughly chopped
Instructions
- Preheat oven to 350 °F (177 °C) and line muffin tins with baking cups.
- In a medium bowl, whisk together, flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt.1 2/3 cup all purpose flour, 1 cup granulated sugar, 1 tablespoon pumpkin pie spice, 1 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat together eggs, pumpkin, and butter.2 large eggs, 1 cup plain pumpkin puree, 1/2 cup unsalted butter
- Slowly add the dry ingredients and mix until well combined.
- Fold in the chocolate chunks with a spatula.6 ounces semi-sweet chocolate
- Scoop batter evenly into muffin tins and bake 20-25 minutes, or until toothpick inserted in the middle comes out clean.
- Let cool in pan for 5 minutes before removing and cooling completely on a wire rack.
- Store in an airtight container for up to 4 days.
Video
Notes
Source: adapted from Cooking on the Side
Nutrition
Serving: 1 Muffin | Calories: 285 kcal | Carbohydrates: 40 g | Protein: 3 g | Fat: 13 g | Fiber: 2 g | Sugar: 25 g
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