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.
Ingredients
Scale
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)
Instructions
- Preheat the oven to 350°F and prepare a 12-cup muffin tin with paper liners for easy removal.
- 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.
- In a separate bowl, blend oil or butter, brown sugar, vanilla, eggs, pumpkin butter, and pumpkin puree until thoroughly combined and creamy.
- Gradually fold in flour, baking powder, baking soda, and salt into the pumpkin mixture, ensuring no dry ingredients remain unmixed.
- Distribute half of the pumpkin batter evenly across the muffin cups, creating a base layer.
- Carefully place a teaspoon of chocolate filling in the center of each muffin cup, creating a hidden molten core.
- Cover the chocolate filling with remaining pumpkin batter, sealing the chocolate center completely.
- Optional: Sprinkle cinnamon sugar on top for added flavor and texture.
- Bake for 18-20 minutes, or until muffin tops are set and a toothpick inserted near the edge comes out clean.
- 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