Chocolate Chocolate Chip Pumpkin Muffins
Posted: | Categories: Recipes | Tags:breakfast kid-friendly muffins
Chocolate Chocolate Chip Pumpkin Muffins
Melissa Ben-Ishay
Sweet Recipes
If you’ve made any of my recipes before, you know that one of my go-to mom tricks is to hide as many vegetables in my kids’ food as I can. From chickpea cake to zucchini bread to magic sauce, my kids are huge fans of vegetables and don’t even know it! I loved the pumpkin doughnut muffins so much that I decided to add even more chocolate to them—how could it go wrong? The resulting muffins are perfectly light and moist with studs of melted chocolate nestled in, making it a delicious mid-day snack for my kids or for me.
Ingredients
- 1 1/2 cups pumpkin puree
- 4 eggs
- 1 1/4 cups granulated sugar
- 1 cup olive oil
- 2 teaspoons vanilla extract
- 1/2 cup maple syrup
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips, divided
Directions
- Preheat oven to 350°F and line or grease a muffin pan. Add the pumpkin, eggs, sugar, olive oil, vanilla, and maple syrup to a blender. Pulse until smooth.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Pour the batter from the blender into the bowl with the dry ingredients while whisking. Whisk them together until smooth and no streaks remain.
- Fold in ½ cup chocolate chips.
- Divide the batter evenly among the prepared muffin pan and top with the remaining chocolate chips.
- Bake for 30 minutes until a toothpick inserted into the muffins comes out clean. Enjoy for breakfast or dessert!
