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.
Double Chocolate Pumpkin Muffins
makes 30 muffins
- 1/2 cup baking cocoa
- 3 3/4 cup all purpose flour
- 3 1/2 cups sugar
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons ground cinnamon
- 3 eggs
- 1 – 29 ounce can pumpkin ( regular canned pumpkin not pie filling)
- 1 1/4 cup oil
- 1 1/2 teaspoons vanilla
- 2 cups semi sweet chocolate chips
- In a bowl combine cocoa, flour, sugar, salt, baking powder, baking soda, and cinnamon. Set aside.
- In other bow mix together eggs, pumpkin, oil, and vanilla.
- Stir dry ingredients into wet ingredients.
- Stir just until combined and fold in chocolate chips.
- Grease muffin tins or use paper liners.
- Scoop batter into muffin pans filling 3/4 full.
- Bake at 350 for 20 minutes or until done.