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4.50
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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!
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Servings:
1
dozen
Author:
Julie Chiou
Equipment
Muffin pan
Stand mixer
Hand mixer
Ingredients
1/2
1x
2x
3x
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.
In the bowl of a stand mixer fitted with the paddle attachment, beat together eggs, pumpkin, and butter.
Slowly add the dry ingredients and mix until well combined.
Fold in the chocolate chunks with a spatula.
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