Pumpkin Spice Chocolate Chunk Muffins AKA my New Favorite Food Blog, Table For Two

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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