Double Chocolate Pumpkin Muffins

There is something about fall and cooler weather that puts me in the baking mood. And lately I have been doing a lot of baking.

Since several in my family eat gluten free many of my baked goods end up going to work with my husband and his staff does not seem to mind at all. These were a recent treat that I sent to work with him and everyone loved them.

The pumpkin in these make them perfect for fall and the chocolate makes them more dessert like and very good. Chocolate does make everything better after all.

These double chocolate pumpkin muffins make a large batch, but they freeze really well. We have enjoyed having these in the freezer for a quick snack or lunch time treat.

And if you are looking for a gluten free version, be sure to check out my gluten free version of these double chocolate pumpkin muffins.

 

Lynn's Kitchen Adventures

Comments

  1. i love trying new pumpkin muffin recipes! i love all the chocolate in these!

  2. These are FABULOUS! I saw the recipe this morning and made them right away. The mix of chocolate and spice is perfect. Thanks!

  3. These turned out really moist and delicious. Thanks for the recipe!

  4. Hello Lynn,
    I was just wondering, when you convert a recipe such as this to gluten free do you find you need to double the flour? So far the recipes I’ve converted didn’t look “right” without using double the amount of gluten free flour and I’m wondering if I’m the only one. These flours are too expensive for my tastes to need double the amount. Especially since like you, I enjoy baking and have found myself doing quite a bit lately.

  5. Mine took closer to 30 minutes to bake, but it was totally worth the wait!

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