Hopefully you aren’t tired of pumpkin recipes yet because I have a couple more for you ;). I actually made this recipe a couple weeks ago, but I’ve somehow gotten really far behind on my blogging. (I have about 10 recipes in line to post!)
Jordan and I both really liked these muffins. The pumpkin flavor is subtle, somewhat overshadowed by the chocolate flavor (which I was fine with because, I mean, who would ever pick pumpkin over chocolate?? =). The pumpkin keeps the muffins really moist and allowed me to reduce the about of fat. I also used white whole wheat flour to help make them even healthier…and then I added chocolate, because that’s healthy too, right?. Ok, maybe not but it was dark chocolate at least. I also decided to add espresso powder to enhance the flavor of the chocolate. You don’t get a coffee taste, it just makes the chocolate taste even better. If you don’t like dark chocolate you could certainly use milk chocolate chips, but I really prefer dark or semi-sweet chocolate chips–especially in baked goods. These muffins are good right out of the oven or at room temperature and will keep for a couple days in a sealed container. Enjoy!
Whole Wheat Double Chocolate Pumpkin Muffins
3/4 cup white sugar
2 tbsp vegetable oil
2 eggs
1 cup pumpkin puree
1/4 cup water
1 1/2 cups white whole wheat flour
2 tbsp cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp espresso powder
1/2-3/4 cup semisweet chocolate chips
1. Preheat the oven to 400 degrees F. Grease muffin pan.
2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, cocoa powder, espresso powder and salt.. Add wet mixture and stir in chocolate chips.
3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.
*loosely adapted from allrecipes
