Pumpkin Dark Chocolate Chip Muffins
Overview
As soon as fall hits I always think of one of my favorite fall treats. Pumpkin dark chocolate chip muffins. A great mix of sweet pumpkin puree with rich dark chocolate that is bound to put a smile upon your guest's faces when they try them. If you are serving them at a dinner party serve them with a heaping scoop of vanilla bean ice cream. This time I made them with my little nephew Julian. He’s 3 and at that age where he wants to help out with everything. So I knew this would be a fun fast easy treat we could pull together pretty quickly.
Makes 12 Muffins
Ingredients
2 eggs
1 cup sugar
2 tablespoons dark brown sugar
1 cup pumpkin puree
3/4 cup avocado oil (vegetable or canola will work too)
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 10 oz. package of dark chocolate chips
Instructions
1
Heat your oven to 400°. Coat a 12 cup muffin tin with cooking spray. Whisk your eggs, sugars, pumpkin puree, oil, and vanilla in a large bowl.
2
Add flour, baking soda, baking powder, pumpkin pie spice, and salt into the bowl with the wet ingredients.
3
Fold package of dark chocolate chips into batter. Divide the batter into the 12 muffin cups. Don’t be afraid to fill them up because they plump up in the oven to the perfect size.
4
Bake for 15 minutes. Until the tops are firm and light brown. Check with a toothpick and make sure it comes out clean. There will be loads of dark chocolate that may come out with the toothpick, just check for the wet batter. Let them sit for 5 minutes to cool in the tins. What I usually do next is lightly spin the muffins inside the tins to loosen them and then I pull them out and plate them.
5
After nice and cool enjoy one with your little helper and put the rest in an airtight container. They should last for about a week.
