Double Chocolate Pumpkin Muffins
Chocolate and pumpkin flavors swirled together into the most delicious, moist muffins!
Servings: 12 muffins
Calories: 275kcal
Equipment
- Muffin/cupcake pan
- Muffin liners
- Mixing bowls
- Measuring spoons
- Measuring Cups or Scale
- Whisk
- Spatula
- Cooling rack
Ingredients
Pumpkin Batter
- 1 cup (125 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ teaspoons pumpkin spice*
- ¼ cup (59.15 ml) canola or vegetable oil
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) light brown sugar packed
- 1 large egg room temperature
- ¾ teaspoon vanilla extract
- ¾ cup (183.75 g) pumpkin puree
Chocolate Batter
- ¾ cup (93.75 g) all-purpose flour
- 3 tablespoons (18 g) cocoa powder (I used black cocoa powder for the muffins pictured)
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup (85 g) mini semi-sweet chocolate chips plus ¼ cup extra for topping (optional)
- ⅛ cup (29.57 ml) canola or vegetable oil
- 3 tablespoons (36 g) granulated sugar
- 3 tablespoons (36 g) light brown sugar packed
- 1 large egg room temperature
- ¼ cup (57.5 g) sour cream room temperature
- 3 tablespoons (44.36 ml) whole milk room temperature
Instructions
- Preheat oven to 350°F and line a muffin/cupcake pan with liners.
Pumpkin Batter
- In a small bowl, whisk together the flour, baking soda, salt and pumpkin spice*.
- In a medium/large bowl, mix together the oil and sugars. Add the egg, vanilla extract and pumpkin puree, mixing well after each addition.
- Fold the flour mixture into the wet ingredients until no flour streaks are left. Set aside and make the chocolate batter.
Chocolate Batter
- In a small bowl, whisk together the flour, cocoa powder, baking soda, salt and mini chocolate chips.
- In a medium/large bowl, mix together the oil and sugars. Add the egg, sour cream and milk, mixing well after each addition.
- Fold the flour mixture into the wet ingredients until no flour streaks are left.
Baking the Muffins
- Alternately fill the muffin liners with spoonfuls of each batter until they're ¾ full. Sprinkle extra mini chocolate chips on the tops (optional) and bake until a toothpick inserted in the center comes out clean (about 18-23 minutes).
- Let the muffins sit in the pan until they're cool enough to remove. Let them finish cooling on a wire rack. Enjoy!
Video
Notes
*To make your own pumpkin spice, combine:
- 3 tablespoons ground cinnamon
- 2 ¼ teaspoons ground nutmeg
- 2 teaspoons ground ginger
- 1 ¾ teaspoons ground cloves
- 1 teaspoon ground allspice
Nutrition
Calories: 275kcal | Carbohydrates: 36g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 163mg | Potassium: 161mg | Fiber: 2g | Sugar: 19g | Vitamin A: 2470IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg
