Chocolate Pumpkin Muffins
Fall is in the air and we had a lovely weekend! Today Our Boys made a pile of leaves and had fun running and jumping in it for the afternoon. Since My Husband was nice enough to make dinner for tonight and an extra for during our upcoming busy week, I started thinking about how I could use up the rest of the can of pumpkin I left after making a pumpkin cake recently (which I will share soon).
I started searching for something on-line, and ended up altering a recipe I found for Chocolate Chip Muffins. As I was reading it, I knew I needed to cut it down as I didn't want 36 muffins hanging around. Then, I was thinking that adding a bit of cocoa powder to really deepen the chocolate flavor. I just feel that chocolate and pumpkin go together so perfectly. I made a few other alterations, and this is how they turned out.
The muffins were so moist and full of chocolate flavor that I know that they are not going to last very long at all. My Oldest and I loved every bite of the first muffins we nibbled on and I am thinking we will be made often over the next few months.
Chocolate Pumpkin Muffins
Source: Patsyk
Ingredients
2 cups all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 large eggs, lightly beaten
1 cup granulated sugar
1 cup pure pumpkin
1/2 cup vegetable oil
1 cup chocolate chips
Directions
Preheat oven to 350 degrees. Add 12 cupcake liners to a muffin tin.
Combine all dry ingredients (flour through salt) in a large bowl. In another bowl, combine eggs through vegetable oil. Then add the egg mixture to the dry ingredients. Stir only until just combined. Add chocolate chips.
Spoon batter into muffin cups and bake for about 25 minutes or until the top springs back when lightly touched. Allow to cool in the pan for about 10 minutes, then remove to wire racks to cool completely.
Please note that all photos and content belong to Patsy Kreitman. If you want to use something please ask first.
I started searching for something on-line, and ended up altering a recipe I found for Chocolate Chip Muffins. As I was reading it, I knew I needed to cut it down as I didn't want 36 muffins hanging around. Then, I was thinking that adding a bit of cocoa powder to really deepen the chocolate flavor. I just feel that chocolate and pumpkin go together so perfectly. I made a few other alterations, and this is how they turned out.
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| From Family, Friends and Food |
The muffins were so moist and full of chocolate flavor that I know that they are not going to last very long at all. My Oldest and I loved every bite of the first muffins we nibbled on and I am thinking we will be made often over the next few months.
Chocolate Pumpkin Muffins
Source: Patsyk
Ingredients
2 cups all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 large eggs, lightly beaten
1 cup granulated sugar
1 cup pure pumpkin
1/2 cup vegetable oil
1 cup chocolate chips
Directions
Preheat oven to 350 degrees. Add 12 cupcake liners to a muffin tin.
Combine all dry ingredients (flour through salt) in a large bowl. In another bowl, combine eggs through vegetable oil. Then add the egg mixture to the dry ingredients. Stir only until just combined. Add chocolate chips.
Spoon batter into muffin cups and bake for about 25 minutes or until the top springs back when lightly touched. Allow to cool in the pan for about 10 minutes, then remove to wire racks to cool completely.
Please note that all photos and content belong to Patsy Kreitman. If you want to use something please ask first.
Comments
-Lisa