Moist Chocolate Pumpkin Muffins
These muffins are the perfect cozy treat, pairing rich cocoa with warm pumpkin spice.
recipesbynani.comThere is something so comforting about the smell of chocolate and pumpkin spice wafting through the kitchen. These muffins are incredibly soft and moist, and the best part is that you do not even need a mixer to put them together.
I love serving these for a quick breakfast or a sweet afternoon snack. The yogurt and pumpkin keep them nice and tender, so they stay fresh for a few days if you store them properly.
🧺 Ingredients
- 1 3/4 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup Greek yogurt
- 1/2 cup maple syrup
- 1/3 cup melted coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
👩🍳Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit and line a muffin tin with paper liners.
- 2
In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and pumpkin pie spice.
- 3
In a separate medium bowl, whisk the pumpkin puree, Greek yogurt, maple syrup, coconut oil, egg, and vanilla until smooth.
- 4
Pour the wet ingredients into the dry ingredients and stir with a spoon just until combined. Be careful not to overmix the batter.
- 5
Fold in the chocolate chips gently.
- 6
Divide the batter evenly among the muffin cups.
- 7
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Let the muffins cool in the pan for 5 minutes before moving them to a wire rack to finish cooling.
💡 Tips
Store your leftover muffins in an airtight container at room temperature for up to three days. You can also freeze them for up to two months and warm them up in the microwave for a few seconds before eating.
Made this recipe? Let us know how it went.
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