The taste of fall and chocolate all wrapped up in one bite! These muffins are great for the kid’s lunchbox making it a perfect back-to-school recipe. Moist, fudgy, and all of the pumpkin spice flavors you crave this time of year. These muffins truly are the perfect snack. I will show you how to make the best pumpkin muffin recipe ever!
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Beware! These muffins are addictive! Not only do they taste amazing, but they are a healthier alternative to the mini store-bought muffins that are popular among the little ones. Trust me, they will soon forget about those mini packaged treats once they get a taste of these handheld bites of perfection.
How to make the best pumpkin muffin recipe
First, you will need pumpkin puree for this recipe. Whether you choose to make your own or buy a can, just be sure that you are using 100% puree and not pumpkin pie filling.
I love Vermont Coffee Company Organic Dark Roast coffee beans. Use your favorite, however, most coffees contain a high number of pesticides and mold. Purchasing organic coffee is a safer choice.
Combine the pumpkin puree, a cup of strong black coffee, certainly, you can use decaf if you choose. Add the avocado oil, vanilla extract and almond butter in a bowl.
In a separate bowl, combine the flour, cocoa powder, baking soda, salt, raw organic sugar or coconut sugar and pumpkin pie spice in another bowl. Whisk to combine the ingredients together.
Next step in making these yummy chocolate pumpkin muffins
Add the dry ingredients to the wet and mix gently, just until the flour is all incorporated. Then add the chocolate chips of choice. Add only half if you want to sprinkle more on the top before baking. I like to use a stevia sweetened chip or a dark chocolate. Specifically, Lily’s are a good choice. https://amzn.to/3AxYQHb Something with a lower sugar content. Ghirardelli is always one of my go tos.
Fill muffin tins with paper liners and preheat the oven to 350 degrees. Using a 1/4 cup ice cream or cookie scoop, fill the paper liners with the batter. This should make 16 muffins. If your scoop is a little smaller, you can fill 18. Additionally, you can more chocolate chips to the top if you choose.
Bake for 20-25 minutes depending on your oven. Check with a toothpick inserted into the center of the muffin to see if they are done. They are a slightly fudgy muffin so there may be a little cake stuck to the toothpick. As long as the toothpick doesn’t look wet from the batter, they are done baking.
Finally, transfer the tins to a wire cooling rack and allow to cool at room temperature.
I love these muffins for breakfast or with an afternoon coffee.
Looking for more lunch box inspiration. Check out my other “back-to-school” recipes, like my pepperoni and cheese mini muffins or my sourdough crackers
https://simplyeatathome.com/how-to-make-sourdough-crackers/
https://simplyeatathome.com/how-to-make-savory-lunchbox-muffins/
Use this link to check out 15 more amazing recipes that are all easy, healthy and take under an hour to complete! https://thehomeylif3.com/2024/11/01/quick-and-easy-dessert-recipes/?fbclid=IwY2xjawGS_-VleHRuA2FlbQIxMAABHd80iAmXZ1y2UFckZiuAxwWaR4T_2yvgM6CD2RjH6AWeJj1yzFBQNSPheA_aem_7RwGovrohSgBJGBYONo7RQ
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Chocolate Pumpkin Muffins
All of the flavors of fall and chocolate come together in this super moist and fudgy muffin. A healthy choice for the kiddos lunch box. This muffin is a delicious treat for all.
Ingredients
- 1 and1/2 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup cocoa powder
- 1 and 1/2 teaspoons pumpkin pie spice
- 1 cup pure pumpkin puree
- 1 cup raw sugar or coconut sugar
- 2 teaspoons vanilla extract
- 1 cup strong black coffee (you can use decaf if you prefer)
- 1/4 cup avocado oil
- 1/4 cup almond butter
- 1 cup of chocolate chips
Instructions
- Preheat the oven to 350 degrees
- Line the muffin pan with paper liners or spray the muffin tins well if you are not using liners.
- Add flour, baking soda, salt and cocoa powder in a bowl and whisk to combine.
- To another bowl add the pumpkin puree, coffee, avocado oi, vanilla extract and almond butter.
- Add the wet to the dry and mix until all of the flour is incorporated. Don't overmix.
- Add 1/2 of the chocolate chips to the batter
- Using a 1/4 cup ice cream scoop or large cookie scoop, fill the paper liners.
- Bake for 25 minutes or until a toothpick inserted into the middle of a cupcake comes out clean. They are very moist and fudge like so there may be some cakey bits on the toothpick. As long as they are not wet, raw batter, it's fine.
This is exactly what I was looking for. Thanks for the useful information.
I hope you enjoy them as much as we do!