Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
- In another bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
- Gradually add the wet mixture into the dry ingredients, stirring until just combined. Do not overmix.
- Fold in the chocolate chips evenly throughout the batter.
- Divide the batter evenly into the muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before serving. Enjoy!
Notes
- For a healthier variation, substitute dark chocolate or add chopped nuts.
- Ensure not to overmix the batter to keep muffins fluffy.
- These muffins can be stored in an airtight container at room temperature for 2 days or refrigerated for up to a week.
- Freeze individually wrapped muffins for up to 3 months for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bakery, Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 220 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg