As today is National Pumpkin Spice Day, I wanted to share a new recipe with you That fits this special day.
Pumpkin plus dark chocolate? Yes, please! I found this recipe on Julie Chiou’s Table for Two blog and, let me tell you, this recipe does not disappoint!
Julie recommends changing it up, so I took that as my permission to do so. I was able to add some Pea and Veggie proteins, changed the semi-sweet chocolate to dark chocolate and even sprinkled some coarse sugar on top. Oh, as I was using my large muffin pan, I doubled the recipe. Delicious!!
I will say that this was honestly one of the easiest recipes to throw together, Julie’s instructions were very easy to follow and I would definitely make these again. If the rest of her blog is anything like this, I will be back there often. Can you tell how much I love this recipe??
Let’s jump right in!
What you’ll need:
- 1 ⅔ cup all purpose flour
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 cup plain pumpkin puree
- ½ cup unsalted butter, melted
- 6 ounces semi-sweet chocolate, roughly chopped
Preheat your oven to 350°. You can use muffin liners, but since I was using my large muffin pan, I simply brushed each well lightly with canola oil.
In one bowl, whisk together flour, sugar, pumpkin pie spice, baking soda, baking powder and salt. I also whisked in scoop of super veggie protein and of pea protein. Leave me when I say, no one can taste either one! Plus they have the added benefit of getting extra protein and veggies in their muffins. Shhhh!!!
Mixed together eggs, pumpkin and melted butter.
Slowly add the dry ingredients to the wet ingredients, mix until combined. Please do not over mix, this will result in a tough muffin (I have learned this the hard way).
I used a bar of dark chocolate, but you certainly could use semi-sweet chocolate chips or dark chocolate chips. By chopping the chocolate bar, this gives you a variety of chunks and sizes throughout your muffins.
Fold your chocolate into the muffins using a scraper.
I used my large scoop four times to fill each muffin tin.
Then, I sprinkled coarse sugar over each muffin.
I baked for 28 minutes, until my cake tester insert it in the middle came out clean. Again, this was the large muffin pan, if you are doing a regular sized muffin pan, adjust the time accordingly, 20-25 minutes.
Let cool in the pan for 5 minutes, and then remove onto a cooling rack to allow to cool completely. Remove from pan once cooled.
All done! If you have any left, you can freeze them for a couple of months, or store in an airtight container for up to 4 days. They are so good, I need them yesterday and they taste even better today! I am seriously looking forward to checking out more recipes from Julie’s blog, and I hope you will, too.
My recipe video is at the bottom of this post, along with link to Julie’s blog and this wonderful recipe.
Listed below are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen
PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party on our NEW platform TABLE, so that you can get some products FREE and discounted! I am now scheduling parties for October! For the month of October, 2021, anyone who hosts a party with me on TABLE will be entered to WIN the Family Pizza Set! Let’s make great food together!
Here is her full recipe, PLEASE be sure to follow her, I am thrilled to have found this blog, and looking forward to checking out more recipes!!! Please let me know what you think of these muffins. https://www.tablefortwoblog.com/pumpkin-spice-chocolate-chunk-muffins/
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