The Best Chocolate Pumpkin Muffins

Ingredients

• 1.5 cup pumpkin puree (can also use squash or zucchini puree)
• 4 eggs (large)
• 1.25 cup granulated sugar
• 1 cup olive oil
• 2 tsp vanilla extract
• 0.5 cup maple syrup
• 2 cup all-purpose flour
• 0.5 cup cocoa powder
• 1.5 tsp baking powder
• 1.5 tsp baking soda
• 0.5 tsp salt
• 1 cup chocolate chips (divided)

Steps

1. 1

   Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.

2. 2

   In a blender or large bowl, combine the pumpkin puree, 4 eggs, 1 1/4 cups granulated sugar, 1 cup olive oil, 2 teaspoons vanilla extract, 1/2 cup maple syrup, 1/2 cup cocoa powder, and 1/2 teaspoon salt.

3. 3

   Blend or whisk the wet ingredients until completely smooth and well combined.

4. 4

   Transfer the wet mixture to a large mixing bowl if you used a blender.

5. 5

   Add 2 cups of all-purpose flour, 1 1/2 teaspoons baking powder, and 1 1/2 teaspoons baking soda to the wet mixture.

6. 6

   Mix the dry ingredients into the wet until just combined, being careful not to overmix.

7. 7

   Fold in about 3/4 cup of the chocolate chips.

8. 8

   Using a large scoop, portion the batter into the prepared muffin tin, filling each cavity nearly to the top.

9. 9

   Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the muffins.

10. 10

    Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 18-22 minutes.

11. 11

    Let the muffins cool in the pan for a few minutes before transferring to a wire rack.

Notes

The author mentions these freeze very well and can be taken on planes as a snack. While the video shows roasting a fresh squash for an hour at 400°F to make the puree, canned pumpkin puree works perfectly as a substitute.

Nutrition per serving

• muffins
• baking
• dessert
• snack
• chocolate
• pumpkin
• kid-friendly
• freezer-friendly