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Chocolate Pumpkin Muffins Recipe

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★★★★★

4.7 from 81 reviews

Delight in these rich and moist Chocolate Pumpkin Muffins, a perfect blend of cocoa and pumpkin flavors with a hint of warm pumpkin pie spices. These dairy-free, vegan-friendly treats are sweetened with soft brown sugar and studded with dairy-free dark chocolate chips for an extra burst of chocolate goodness. Ideal for breakfast, snacks, or dessert, these muffins bake up fluffy and tender, delivering fall-inspired comfort in every bite.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups Self-Rising Flour
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 cup Soft Brown Sugar
  • 1 teaspoon Pumpkin Pie Spices
  • 1/4 teaspoon Salt

Wet Ingredients

  • 1 cup Soy Milk (full-fat)
  • 1/2 cup Canned Pumpkin Puree
  • 1 teaspoon Vanilla Extract

Add-ins

  • 1/2 cup Dairy-Free Dark Chocolate Chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C) and line a 12-hole muffin pan with non-stick paper liners to prevent sticking and ensure easy removal of muffins.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the self-rising flour, unsweetened cocoa powder, soft brown sugar, pumpkin pie spices, and salt. Whisk thoroughly to break up any lumps of brown sugar, creating a consistent dry mixture.
  3. Combine Wet Ingredients: In a separate bowl, whisk the canned pumpkin puree, full-fat soy milk, and vanilla extract until the mixture is smooth and well blended.
  4. Form Batter: Pour the wet pumpkin milk mixture into the bowl with the dry ingredients. Using a rubber spatula, gently fold and stir until combined into a smooth muffin batter, being careful not to overmix.
  5. Add Chocolate Chips: For an extra sweet touch, fold in the dairy-free dark chocolate chips evenly throughout the batter.
  6. Fill Muffin Pan: Evenly divide the batter among the 12 prepared muffin cups, filling each about two-thirds full to allow room for rising.
  7. Bake Muffins: Place the muffin pan on the center rack of the preheated oven and bake for 18-22 minutes at 350°F (180°C). The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs but no raw batter.
  8. Cool: Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a cooling rack to cool completely.

Notes

  • Using self-rising flour helps these muffins rise without needing additional baking powder or baking soda.
  • Ensure the pumpkin puree is pure pumpkin, not pumpkin pie filling, for the best flavor and texture.
  • Soft brown sugar adds moisture and a subtle caramel flavor to the muffins.
  • This recipe is dairy-free and vegan-friendly when using soy milk and dairy-free chocolate chips.
  • Check the muffins at 18 minutes to avoid overbaking and dryness.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to a month.

Keywords: chocolate pumpkin muffins, dairy-free muffins, vegan pumpkin muffins, pumpkin chocolate chip muffins, fall baking, healthy pumpkin muffins

Find it online: https://kitchenbyrita.com/chocolate-pumpkin-muffins-recipe/