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Decadent Chocolate Pumpkin Muffins for Autumn Enjoyment

Chocolate Pumpkin Muffins – Moist, Rich & Perfect for Fall Baking made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients
  

  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chocolate chips optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners.
  • In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth.
  • Add the eggs and vanilla extract to the mixture, whisking until fully incorporated.
  • In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined, then fold in the chocolate chips if using.
  • Scoop the batter into the prepared muffin tin, filling each liner about three-quarters full.
  • Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.