There is something about fall and cooler weather that puts me in the baking mood. And lately I have been doing a lot of baking.
Since several in my family eat gluten free many of my baked goods end up going to work with my husband and his staff does not seem to mind at all. These were a recent treat that I sent to work with him and everyone loved them.
The pumpkin in these make them perfect for fall and the chocolate makes them more dessert like and very good. Chocolate does make everything better after all.
These double chocolate pumpkin muffins make a large batch, but they freeze really well. We have enjoyed having these in the freezer for a quick snack or lunch time treat.
And if you are looking for a gluten free version, be sure to check out my gluten free version of these double chocolate pumpkin muffins.
Double Chocolate Pumpkin Muffins
Double chocolate pumpkin muffins are perfect for fall and winter.
Ingredients
- 1/2 cup baking cocoa
- 3 3/4 cup all purpose flour
- 3 1/2 cups sugar
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons ground cinnamon
- 3 eggs
- 1 - 29 ounce can pumpkin ( regular canned pumpkin not pie filling)
- 1 1/4 cup oil
- 1 1/2 teaspoons vanilla
- 2 cups semi sweet chocolate chips
Instructions
- In a bowl combine cocoa, flour, sugar, salt, baking powder, baking soda, and cinnamon. Set aside.
- In other bowl mix together eggs, pumpkin, oil, and vanilla.
- Stir dry ingredients into wet ingredients.
- Stir just until combined and fold in chocolate chips.
- Grease muffin tins or use paper liners.
- Scoop batter into muffin pans filling 3/4 full.
- Bake at 350 for 20 minutes or until done.
Nutrition Information:
Yield:
30 minutesServing Size:
1Amount Per Serving: Calories: 300Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 19mgSodium: 192mgCarbohydrates: 44gFiber: 2gSugar: 30gProtein: 3g
Nutritional values are approximate and aren't always accurate.
i love trying new pumpkin muffin recipes! i love all the chocolate in these!
These are FABULOUS! I saw the recipe this morning and made them right away. The mix of chocolate and spice is perfect. Thanks!
Thanks, I am glad you enjoyed them. I might have eaten few too many when I made them. 🙂
These turned out really moist and delicious. Thanks for the recipe!
I am glad you enjoyed them!
Hello Lynn,
I was just wondering, when you convert a recipe such as this to gluten free do you find you need to double the flour? So far the recipes I’ve converted didn’t look “right” without using double the amount of gluten free flour and I’m wondering if I’m the only one. These flours are too expensive for my tastes to need double the amount. Especially since like you, I enjoy baking and have found myself doing quite a bit lately.
I find it uses about the same. In the gluten free version of this I used about the same equivalent of gluten free flours. https://www.lynnskitchenadventures.com/2012/10/gluten-free-double-chocolate-pumpkin-muffins.html
Are you using a certain gluten free blend to replace it with? If so, I would say try a different blend or combination and see if that helps.
Mine took closer to 30 minutes to bake, but it was totally worth the wait!