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Pumpkin Espresso Chocolate Chunk Muffins

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 220
These moist and flavorful muffins combine pumpkin, espresso, and chocolate for a delightful treat perfect for fall mornings or anytime craving a cozy baked good.

Ingredients

Dry ingredients

  • 1 3/4 cups white whole wheat flour
  • 1 1/2 teaspoons espresso powder
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Wet ingredients

  • 1 cup pumpkin purée ((not pie filling))
  • 1/2 cup oil ((avocado or other flavorless oil))
  • 1/2 cup plain Greek yogurt ((any fat content))
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar ((light or dark))
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup dark chocolate chips and/or chunks (plus extra for pressing on top)

Instructions 

  • Preheat oven to 400°F (200°C). Line a muffin pan with liners or spray.
  • Mix dry ingredients in a bowl. Whisk wet ingredients separately. Combine and fold in chocolate chips.
  • Divide batter into muffin cups. Press extra chocolate on top if desired. Bake for 15 minutes. Cool before serving.

Notes

Store muffins in an airtight container for up to 2 days for best freshness.
Calories: 220kcal
Cost: $15
Course: Breakfast, Snack
Cuisine: American
Keyword: chocolate, Muffins, pumpkin