Double Chocolate Chip Pumpkin Muffins
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Loaded with chocolate and seasonal spices, these Double Chocolate Chip Pumpkin Muffins are delicious for breakfast, dessert, or anything in between.
Let’s Make Pumpkin Muffins!
Recently, I received a couple of comments on the blog asking me the whereabouts of my chocolate chip pumpkin muffin recipe. That made me think, “Do I even have a recipe for chocolate chip pumpkin muffins?” I did a little research and it turns out I shared such a recipe back in 2010. Talk about a long time ago. I suppose something happened along the way and the post was somehow deleted or redirected so the recipe was lost.
I thought it might be gone for good, but I did some more digging and was able to find the original post and recipe on my old blogging platform. I didn’t even realize I could access that account.
As soon as I found the recipe I shopped for the ingredients, made the muffins, photographed them, and now I’m once again sharing the recipe with you!
Why I Love This Recipe:
There are several reasons why I love this recipe and I assume the folks asking for it like this recipe for some of the very same reasons.
- It’s easy to make. No need to drag out your stand mixer or even your hand mixer. All you need are some bowls and a whisk.
- It’s rich with pumpkin spice flavor. If I’m baking a pumpkin recipe, I like it to be full of seasonal spices. This recipe includes all of my favorites to really make it taste like fall.
- A mix of chocolate brings it all together. These muffins have two types of chocolate chips, semisweet and white chocolate, which makes them so good. (Well, in this case, there are three different chips used because, in addition to the white, I used milk chocolate and semi-sweet.)
Have I convinced you to give them a try? Perfect!
Let’s get into the recipe, but before we do that, I need to tell you about this Halloween table setting surrounding my muffins.
Spooky Party Goods to Match:
In this post, I also want to give a shout-out to my friends at My Mind’s Eye. If you’ve been following along with IBC, you’ll know I’m a big fan of theirs. They are a paper goods company that offers a range of party supplies. They have something for every holiday or occasion.
Check out their amazing shop HERE.
You can see how I used more of their products for Halloween HERE and HERE.
They were kind enough to send me a box of their new Halloween goodies. Immediately, I knew these double chocolate chip pumpkin muffins were the perfect reason to break out these goodies and set up a table .
The results are a wonderful combination of spooky and chic. Would you agree?
My Mind’s Eye for Every Season!
And while I know Halloween is almost upon us, have no fear because they also have dozens of offerings for Thanksgiving, Hanukkah, Christmas, and beyond. Head on over to My Mind’s Eye HERE to check out their full selection of products.
Okay, now onto the recipe!
How To Make:
I’m going to walk you through the recipe here. There’s also a printable recipe card at the end of this post which includes a full ingredient list and step-by-step instructions.
- Preheat oven to 375 degrees F.
- Line two baking tins with paper baking cups.
- Mix chocolate chips with 2 tablespoons of flour and set aside.
- Beat the eggs in a large bowl.
- Whisk in the sugar, pumpkin, applesauce, and oil until combined.
- In a bowl, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cloves, and salt.
- Blend the dry ingredients into the egg and pumpkin mixture.
- Fold in the chocolate chips.
- Transfer to the muffin pans. Sprinkle each with cinnamon sugar.
- Bake in the preheated oven for about 17 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the pans, and cool them on a wire rack.
That’s it! Your double chocolate chip muffins are ready to enjoy!
Happy Baking!
For those of you that have been asking for this recipe, it now has a permanent spot on Inspired by Charm.
If this recipe is new to you, I hope you’ll give it a try!
Enjoy!
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Double Chocolate Chip Pumpkin Muffins
Ingredients
- 4 eggs
- 2 cups white sugar
- 1 can 15 oz pumpkin puree
- 1/2 cup vegetable oil
- 1 cup applesauce
- 3 cups all-purpose flour plus 2 tablespoons
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 1/2 cup semisweet chocolate chips
- 1 1/2 cup white chocolate chips
- 2 tablespoons cinnamon sugar
Instructions
- Preheat oven to 375 degrees F. Line two (12-cup) baking tins with paper baking cups.
- Mix chocolate chips with 2 tablespoons of flour (to prevent them from sinking in your batter). Set aside.
- With a whisk, beat the eggs in a large bowl. Whisk in the white sugar, pumpkin, applesauce, and oil until combined.
- In a medium bowl, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cloves, and salt. Blend the dry ingredients into the egg and pumpkin mixture.
- Fold in the chocolate chips.
- Transfer to the muffin pans. Sprinkle each with cinnamon sugar. (Optional: top with additional chocolate chips.)
- Bake in the preheated oven for about 17 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the pans, and cool them on a wire rack.
I never thought pumpkin would go swell with chocolate, but you have a winner here.Yum!