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Chocolate Pumpkin Muffins
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5 from 3 votes

Pumpkin Chocolate Chip Muffins

These Pumpkin Chocolate Chip Muffins are perfectly moist, chocolately and delicious!
Prep Time10 minutes
Cook Time12 minutes
Total Time35 minutes
Course: Breakfast, Desserts
Cuisine: American-Inspired
Diet: Vegetarian
Servings: 9 muffins
Calories: 240.1kcal
Author: Tracey Gene

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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