This may be one of my favorite recipes yet.
These chocolate pumpkin muffins are tender, and their flavor is complex. When they are fresh out of the oven, each bite is punctuated with pockets of melted chocolate. Also, they can be made relatively quickly. Which makes me wonder, what are you waiting for and when should I be over?
Chocolate Pumpkin Muffins
Makes 1 dozen
3/4 c. unsweetened cocoa
3/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. espresso powder
1 c. canned pumpkin
1/3 c. coconut oil, melted
1 1/4 c. sugar
4 oz. bittersweet chocolate, chopped
Preheat the oven to 350 F. Line a muffin pan with cupcake liners.
In a small bowl, whisk together the cocoa, flour, baking soda, baking powder, espresso powder and salt. Then, in a larger bowl, beat the two eggs. Stir in the sugar, vanilla, pumpkin, and coconut oil. When combined, slowly add the flour mixture, stirring in between additions. Once combined, add in the chocolate. Stir a couple of times, being careful not to overmix it.
Scoop the batter into the muffin tins, filling each three-quarters full. Bake for 25 to 30 minutes, or until cooked through. Cool in the pan for a few minutes and then, transfer them to wire rack until they are room temperature.