Pumpkin Dark Chocolate Muffins

These pumpkin dark chocolate chip muffins are moist and delicious. A perfect fall flavor combination in a handy handheld package. Yields 12 to 14 muffins.

Course Desserts & Sweet Treats

Cuisine American

Keyword dark chocolate, fall baking, muffins, pumpkin

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 412

Author Laurie McNamara

Ingredients

2 cups unbleached 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
1½ cups sugar
1¾ cup pumpkin puree
1 cup unsweetened applesauce
1/2 cup grapeseed oil
1 teaspoon pure vanilla extract
1 cups dark chocolate chips I use a heaping cup of 60% cacao chocolate chips

Instructions

Preheat your oven to 350°. 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.

Notes

Depending on what freestanding liners you use will depend on the bake time and muffins yielded.

Nutrition