3tablespoonscocoa powder(I used black cocoa powder for the muffins pictured)
½cupmini semi-sweet chocolate chipsplus ¼ cup extra for topping (optional)
⅛cupcanola or vegetable oil
3tablespoonslight brown sugarpacked
¼cupsour creamroom temperature
3tablespoonswhole milkroom temperature
Preheat oven to 350°F and line a muffin/cupcake pan with liners.
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.
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!
*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
Store muffins at room temperature for up to 1 week or in the freezer for up to 1 month.