Double Chocolate Muffins with Pumpkin and Chocolate Chips
Ingredients
The Muffin Batter
-
1 ½
cups
pumpkin puree
-
4
units
eggs
-
½
cup
granulated sugar
-
½
cup
olive oil
-
½
cup
unsweetened applesauce
-
¼
cup
maple syrup
-
2
teaspoons
vanilla extract
-
2
cups
all purpose flour
-
½
cup
unsweetened cocoa powder
-
1 ½
teaspoons
baking powder
-
1 ½
teaspoons
baking soda
-
½
teaspoon
salt
-
1
cup
chocolate chips
Optional Toppings
-
¼
cup
chocolate chips
-
2
teaspoons
granulated sugar
Instructions
- Preheat the oven to 425°F and prepare a muffin tin with liners.
- In a large bowl, whisk together the pumpkin puree, eggs, sugar, olive oil, applesauce, maple syrup, and vanilla until well combined.
- Add the flour, cocoa powder, baking powder, baking soda, and salt, stirring until just combined.
- Fold in ¾ cup of chocolate chips.
- Divide the batter evenly among the muffin cups and sprinkle with additional chocolate chips and sugar if desired.
- Bake for 8 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 20 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
327
Total fat
15g
Total carbohydrates
44g
Total protein
5g
Sodium
311mg
Cholesterol
55mg
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