These pumpkin dark chocolate chip muffins are moist and delicious. A perfect fall flavor combination in a handy handheld package.

I woke up craving something pumpkin-y.

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Okay, so it had to be pumpkin-y and chocolaty. Look, it has been one heck of a week and so I wanted something I could sink my teeth into and come away with a face covered in melty chocolate. And then go pick up my girls from the bus stop with it still on my face.

I try to embarrass them whenever possible.

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I shot this right before I left to get them and that top chip is the one that exploded on my face covering from my nose down. So totally worth it. I mean, would you just look at that cluster of chocolate.

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So before the melty chocolate chip to the face happened, I raided my kitchen. I found dark chocolate chips, pumpkin and the rest sort of just fell into place.

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Dump 2 cups of all-purpose flour into a medium bowl.

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To that add 1 cup whole wheat flour…

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2 teaspoons cinnamon…

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3/4 teaspoon freshly grated nutmeg…

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2 teaspoons baking soda and 1 teaspoon kosher salt.

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That’s it for the dry ingredients, so give it a stir and set it off to the side for a sec.

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Crack four eggs into a large bowl…

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Lightly whisked the eggs before…

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…adding in the sugar.

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1 and 3/4 cup pumpkin puree…

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1 cup unsweetened applesauce…

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1/2 cup grapeseed oil…

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And 1 teaspoon pure vanilla.

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Whisk until all combined and smooth.

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Grab the dry ingredients…

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…and add them into the pumpkin mixture.

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Switch over to wooden spoon and mix completely.

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Add in the chocolate chips…

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One quick stir to get those mixed in and that’s it.

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I’m using these free standing muffin cups. They’re slightly larger than regular muffin liners and I found them at Sur la Table. If you’re using regular muffin liners you will want to decrease the baking time.

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Scoop…

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…and fill…

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…the liners two-thirds of the way full.

I only bake 4 to 6 at a time in a preheated 350 degree oven for 25 minutes or until a toothpick inserted comes out clean- because I’ve found that if I crowd the sheet pan some were fully cooked and some were not. Four muffins, six tops worked like a champ.

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Bla-dow!!!

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I think these are best still slightly warm.

It’s kinda hard to wait. Really hard. But I did a little laundry, grabbed the mail and washed up the dirty dishes.

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Hey look! My muffin’s flashing you!

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Naughty muffin.

All kidding aside, these muffins are seriously good!! Moist, not too sweet and the warm dark chocolate is…

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everywhere.

(side note: Malloree just turned 11 on Tuesday *cries* remember when she looked like this or this or this? And THIS was last year! [see below]

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Seriously though my friends you must make these pumpkin dark chocolate chip asap! …and serve with a side of red wine.

Laurie’s orders. 😉

Enjoy!

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Pumpkin Dark Chocolate Muffins
Yield: about 12 to 14 muffins

Pumpkin Dark Chocolate Muffins

Pumpkin and dark chocolate, a perfect fall flavor combination!hhhh

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon freshly grated nutmeg
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 4 large eggs
  • 1-1/2 cups sugar
  • 1-3/4 cup pumpkin puree
  • 1 cup unsweetened applesauce
  • 1/2 cup grapeseed oil
  • 1 teaspoon pure vanilla extract
  • 1 heaping cup of dark chocolate chips (I use 60% cacao)

Instructions

Preheat your oven to 350 degrees. Place 12 to 14 free standing liners onto a flat surface.

In a medium bowl whisk to combine the flours, cinnamon, nutmeg, baking soda and salt. Set aside.

In a large bowl lightly beat eggs. Then add in the sugar, pumpkin, applesauce, oil and vanilla. Stir until combined.

Add the dry ingredients into the wet, switch over to a wooden spoon and stir until incorporated. Stir in chocolate chips

Fill liners 2/3 of the way full and smooth with a spoon. Place 4 batter filled liners onto a small baking sheet, slide into your preheated oven and bake for 24 minutes or until a toothpick comes out clean.

Allow the muffins to cool slightly before eating.

*Note: depending on what freestanding liners you use will depend on the bake time and muffins yielded.