Pumpkin Muffins with Dark Chocolate Chunks

As we close in on Thanksgiving, here is a simple muffin recipe that is perfect for the holiday. Whether you are hosting Thanksgiving or showing up as a guest, these can be whipped up in no time and will definitely be a crowd favorite with the kids and adults alike. In fact, I find myself making some sort of muffin recipe at least once a week because my kids love them so much. The muffins themselves are just mildly sweet, but the chocolate makes up for it!

As with any recipe, it is important to use the best ingredients, as your recipe is only as good as the ingredients you start with. As long as you have everything on hand, the active prep time should be less than 20 minutes. The muffins also bake in less than 20 minutes. If you prefer, you can substitute the total amount of spices listed in the recipe below with 1 1/2 teaspoons of pumpkin spice, which you should have no trouble finding in the spice section of your supermarket during the holiday season. Happy baking!

Pumpkin Muffins with Dark Chocolate Chunks

Yield: 12 muffins

1 ½ cups of whole grain flour (like Sonora wheat) or unbleached AP flour
1 teaspoon of baking powder
½ teaspoon of baking soda
1 teaspoon of cinnamon
¼ teaspoon of ginger
1/8 teaspoon of cloves
1/8 teaspoon of nutmeg
½ teaspoon Kosher salt
¾ cup of organic sugar
½ cup neutral oil (sunflower or coconut oil)
2 eggs
1 teaspoon of vanilla extract
8 ounces of organic pumpkin puree (homemade or store-bought)
5 ounces of dark chocolate, chopped into ½”pieces (52% cacao)
Crystal or turbinado sugar for topping

1. Preheat Oven to 400°. Line muffin pan with 12 cupcake liners.

2. In a medium bowl add all the dry ingredients (the first 8 ingredients). Whisk and set aside.

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3. In a stand mixer with a paddle attachment, add the sugar and oil. Set on medium speed until completely blended.

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4. Add the eggs, one at a time until just blended.

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5. Add the vanilla and pumpkin puree mix until smooth.

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6. On the lowest speed setting, slowly add the dry ingredients until just blended.

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7. Remove the bowl from the mixer.  Using a rubber spatula, gently fold in the chocolate chunks in until evenly distribute. Don’t over mix.

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8. Using a large ice cream scoop, scoop into the liners.

9. Using a teaspoon, sprinkle the crystal sugar on each section of the muffin batter.

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10. Place the muffin pan in the oven and bake for 18-20 minutes or until toothpick comes out clean when inserted in the center of the muffins.

11. Let the muffins cool in the pan for 5 minutes; remove and then transfer to cooling rack.

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12. Enjoy them warm with a cup of milk or coffee.

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