Irresistible Molten Chocolate Pumpkin Muffins Recipe for Fall

These decadent molten chocolate pumpkin muffins burst with unexpected flavor, combining rich chocolate and warm autumn spices in a single irresistible bite.

Fall baking reaches new heights when molten chocolate pumpkin muffins become the star of your kitchen adventure.

chocolate lovers will swoon over the gooey centers that ooze with silky sweetness.

Each muffin promises a delightful contrast between the tender pumpkin base and intense chocolate core.

Seasonal ingredients blend seamlessly, creating a treat that feels both comforting and indulgent.

Bakers of all skill levels can master this simple yet impressive recipe with ease.

Prepare to surprise and delight everyone at your next gathering with these show-stopping muffins that celebrate the best of autumn’s flavors.

Storing Chocolate Pumpkin Muffins

• Store cooled muffins in an airtight container in the refrigerator for up to 4 days. Wrap each muffin individually in plastic wrap to maintain moisture and prevent them from drying out.
• Place muffins in a freezer-safe container or ziplock bag, separating layers with parchment paper. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Warm individual muffins for 15-20 seconds on medium power. Check to ensure they're heated through without becoming tough or rubbery.
• Preheat oven to 300F. Wrap muffins in aluminum foil and warm for 5-7 minutes, which helps restore their original soft texture and keeps the chocolate center melty.

FAQs

• Are these muffins good for people who love chocolate and pumpkin?

Absolutely! These muffins perfectly combine rich chocolate flavor with sweet pumpkin, creating a delicious autumn-inspired treat that chocolate and pumpkin lovers will adore.

• Can I make these muffins gluten-free?

Yes, you can substitute the regular flour with a gluten-free all-purpose flour blend. Just ensure the blend is designed for baking to maintain the right texture.

• How do I know when the muffins are fully baked?

Check the tops of the muffins – they should be set and slightly firm to the touch. A toothpick inserted near the center will come out mostly clean with a few moist crumbs.

What Makes Molten Chocolate Pumpkin Muffins Irresistible

• Discover a hidden chocolate center that oozes out when you bite into these muffins, creating a magical taste experience.
• Whip up these moist pumpkin muffins in under 30 minutes, making them perfect for busy mornings or last-minute dessert cravings.
• Combines the warm autumn flavors of pumpkin with rich chocolate, making it an irresistible treat for fall gatherings and cozy moments.
• Simple step-by-step instructions ensure even novice bakers can create these impressive-looking muffins with minimal kitchen skills.

Ingredients for Chocolate Pumpkin Muffin Bliss

• Pumpkin Puree: A rich and creamy base that adds moisture and subtle autumn flavor to the muffins.
• Flour: The essential structural component that helps bind the muffin batter together.
• Eggs: Provide structure, richness, and help with leavening the muffins.

• Cocoa Powder: Delivers deep chocolate flavor and dark color to the filling.
• Chocolate Chunks: Create pockets of melted chocolate throughout the muffin center.
• Melted Butter: Adds richness and helps incorporate the chocolate filling smoothly.

• Brown Sugar, White Sugar: Provide sweetness and help create a tender muffin texture.
• Vanilla Extract: Enhances and rounds out the overall flavor profile.
• Baking Powder, Baking Soda: Crucial leavening agents that help the muffins rise and become light.
• Salt: Balances and intensifies the other flavors in the recipe.
• Cinnamon Sugar: Optional topping that adds a warm, sweet finish to the muffins.

• Oil, Butter: Contribute moisture and richness to the muffin batter.

Tools to Create Molten Muffins at Home

• Muffin Tin: 12-cup standard size for perfectly portioned muffins.
• Mixing Bowls: Two medium-sized bowls for preparing chocolate filling and muffin batter.
• Whisk: Essential for smoothly combining eggs, sugar, and other ingredients.
• Measuring Cups and Spoons: Precise measurements ensure recipe success.
• Spatula: Helps fold and mix ingredients without overmixing.
• Baking Liners: Paper cups keep muffins from sticking and make cleanup easy.
• Oven: Preheated to 350F for even baking.

How to Bake Molten Chocolate Pumpkin Muffins

Step 1: Preheat and Prepare

Turn your oven to 350F.

Grab a 12-cup muffin tin and line it with paper liners.

This sets the stage for delicious chocolate pumpkin magic.

Step 2: Craft the Chocolate Filling

Whisk together egg, sugar, and cocoa powder until they become a smooth mixture.

Gently fold in melted butter and chocolate chunks.

The filling will be rich and decadent.

Step 3: Create the Pumpkin Batter

• Vegetable oil or butter
• Brown sugar
• Vanilla extract
• Eggs
• Pumpkin butter
• Pumpkin puree

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Fold dry ingredients into wet mixture until just combined.

Step 4: Layer the Muffins

Pour half the pumpkin batter into muffin cups.

Spoon a teaspoon of chocolate filling into the center of each cup.

Top with remaining pumpkin batter.

Step 5: Bake and Finish

Optional: Sprinkle cinnamon sugar on top.

Bake for 18-20 minutes until muffin tops are set and slightly firm.

These muffins are most delicious when served warm, with a gooey chocolate center waiting to surprise you.

Tips for Gooey and Moist Pumpkin Muffins

• Fill muffin cups only 2/3 full to avoid messy spills during baking.
• Use cold chocolate mixture for a more defined molten center that stays gooey.
• Replace some oil with applesauce to keep muffins extra tender and reduce fat content.
• Swap wheat flour with almond or gluten-free blend for sensitive diets.
• Store muffins in airtight container at room temperature for 2-3 days, or freeze up to one month for longer preservation.

Fun Twists for Chocolate Pumpkin Muffins

• Gluten-Free Chocolate Pumpkin Muffins: Replace wheat flour with almond or coconut flour for a gluten-free version that maintains rich flavor and moist texture.
• Vegan Chocolate Pumpkin Muffins: Swap eggs with flax eggs, use plant-based butter, and dairy-free chocolate chunks to create a completely vegan-friendly treat.
• Low-Sugar Chocolate Pumpkin Muffins: Substitute sugar with stevia or monk fruit sweetener, and use dark chocolate with higher cocoa content to reduce overall sugar intake.
• Nut-Free Chocolate Pumpkin Muffins: Eliminate chocolate chunks and replace with seeds like sunflower or pumpkin seeds for added crunch and nutrition without nuts.

Ways to Serve Pumpkin Muffins for Dessert

• Chocolate Volcano Brunch: Pair these warm muffins with a scoop of vanilla bean ice cream for a decadent morning treat that melts deliciously together.
• Fall Dessert Platter: Create a rustic autumn display by arranging muffins with caramel drizzle, candied pecans, and a light dusting of powdered sugar for elegant presentation.
• Coffee Companion: Serve alongside a steaming cappuccino or rich espresso to complement the deep chocolate and subtle pumpkin flavors, perfect for weekend relaxation.
• Gifting Delight: Package individually in clear cellophane with a festive ribbon for a homemade autumn gift that showcases your baking skills and spreads seasonal cheer.

Molten Chocolate Pumpkin Muffins Recipe

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• Total Time: 40 minutes
• Yield: 12 1x

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Description

Indulgent molten chocolate pumpkin muffins blend autumn’s warmth with rich chocolate depths. Spiced batter and gooey centers promise a delightful seasonal treat you’ll savor with pure comfort.

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Ingredients

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Main Ingredients:

• 3.2 ounces (90 grams) dark or semi-sweet chocolate, chopped
• 1 1/2 cups (180 grams) all-purpose flour
• 1/2 cup (120 milliliters) pumpkin puree
• 1/2 cup (120 milliliters) pumpkin butter

Wet Ingredients:

• 3 eggs, room temperature
• 1/2 cup (120 milliliters) melted coconut oil or salted butter
• 2 tablespoons (30 milliliters) salted butter, melted
• 1/4 cup (50 grams) granulated sugar
• 1/2 cup (100 grams) brown sugar
• 2 teaspoons vanilla extract
• 2 tablespoons (10 grams) unsweetened cocoa powder

Dry and Spice Ingredients:

• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 tablespoon cinnamon sugar (optional)

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Instructions

1. Preheat the oven to 350°F and prepare a 12-cup muffin tin with paper liners for easy removal.
2. Create the chocolate filling by whisking egg, sugar, and cocoa powder until smooth. Incorporate melted butter and chocolate chunks to form a rich, decadent mixture.
3. In a separate bowl, blend oil or butter, brown sugar, vanilla, eggs, pumpkin butter, and pumpkin puree until thoroughly combined and creamy.
4. Gradually fold in flour, baking powder, baking soda, and salt into the pumpkin mixture, ensuring no dry ingredients remain unmixed.
5. Distribute half of the pumpkin batter evenly across the muffin cups, creating a base layer.
6. Carefully place a teaspoon of chocolate filling in the center of each muffin cup, creating a hidden molten core.
7. Cover the chocolate filling with remaining pumpkin batter, sealing the chocolate center completely.
8. Optional: Sprinkle cinnamon sugar on top for added flavor and texture.
9. Bake for 18-20 minutes, or until muffin tops are set and a toothpick inserted near the edge comes out clean.
10. Allow muffins to cool slightly, then serve warm for the best molten chocolate experience.

Notes

• Swap out regular chocolate for dark or dairy-free chocolate to accommodate vegan or lactose-intolerant dietary needs.
• Check muffin centers with a toothpick for precise doneness; slight moisture indicates a perfectly gooey molten center.
• Store leftover muffins in an airtight container at room temperature for up to 3 days, reheating briefly in microwave to restore soft texture.
• Experiment with alternative flour options like almond or gluten-free blends for those with wheat sensitivities, adjusting liquid ratios slightly to maintain moisture.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 200
• Sugar: 14 g
• Sodium: 200 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 50 mg