Pumpkin Chocolate Chip Muffins
These Pumpkin Chocolate Chip Muffins are perfectly moist, chocolately and delicious!
Prep Time10 minutes mins
Cook Time12 minutes mins
Total Time35 minutes mins
Course: Breakfast, Desserts
Cuisine: American-Inspired
Diet: Vegetarian
Servings: 9 muffins
Calories: 240.1kcal
- 2 eggs at room temperature
- ¼ cup neutral oil i.e., sunflower seed or avocado oil
- ¾ cup cane sugar
- ¼ cup coconut sugar
- ½ cup pumpkin purée
- 1 tsp vanilla extract
- ½ cup cacao powder
- ½ cup all-purpose flour
- ½ tsp salt
- 1 ½ tsp cinnamon
- ¼ tsp allspice
- ½ tsp nutmeg
- ½ tsp baking soda
- ½ cup chocolate chips
Preheat oven to 350 degrees Fahrenheit and add baking cup sheets to a muffin tin.
To a medium bowl, add the eggs, sugar (coconut and cane), vanilla extract, neutral oil, and pumpkin puree, and whisk to combine.
To the same bowl, sift in the cacao powder and flour to remove any lumps. Next, add the baking soda, salt, cinnamon, nutmeg, and allspice. Carefully mix by using a spatula. Once the batter is almost fully combined, stir in the chocolate chips.
Using a large cookie or ice cream scoop, add batter to the muffin tin lined with baking cup sheets. The batter should be at least 3/4 filled. Let the batter sit for 20 minutes before baking.
Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Remove the muffin tin from the oven and cool for 10 minutees before removing to cool on a rack.
Serving: 1g | Calories: 240.1kcal | Carbohydrates: 36.16g | Protein: 3.73g | Fat: 11.2g | Saturated Fat: 3.36g | Polyunsaturated Fat: 0.47g | Monounsaturated Fat: 5.66g | Trans Fat: 0.003g | Cholesterol: 36.37mg | Sodium: 214.71mg | Potassium: 125.01mg | Fiber: 3.23g | Sugar: 24.91g | Vitamin A: 2172.49IU | Vitamin C: 0.61mg | Calcium: 33.38mg | Iron: 2.11mg