Dark Chocolate Pumpkin Muffins

Dark chocolate pumpkin muffins pair cocoa with pumpkin puree and a modest amount of dark chocolate chips. The pumpkin keeps the muffins moist, while yogurt and oil prevent the cocoa batter from becoming dry. This formula makes 12 standard muffins and uses a regular metal muffin pan.

Ingredients

• 1 1/2 cups all-purpose flour, spooned and leveled
• 1/2 cup unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 2 large eggs
• 1 cup plain pumpkin puree
• 3/4 cup packed light brown sugar
• 1/2 cup plain nonfat Greek yogurt
• 1/4 cup neutral vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup dark chocolate chips, divided
• Cooking spray or 12 paper liners

Equipment

• Standard 12-well metal muffin pan
• Two mixing bowls, whisk, and flexible spatula
• Cooling rack and instant-read thermometer

Instructions

1. Heat the oven to 350°F with a rack in the center. Line the muffin pan or coat the wells with cooking spray.
2. In a medium bowl, whisk the flour, cocoa, baking soda, baking powder, salt, and cinnamon until no cocoa lumps remain.
3. In a large bowl, whisk the eggs, pumpkin, brown sugar, yogurt, oil, and vanilla until evenly combined.
4. Add the dry mixture to the pumpkin mixture. Fold just until no dry flour remains. Fold in 1/3 cup of the chocolate chips.
5. Divide the batter evenly among the 12 wells. Sprinkle the remaining chocolate chips over the tops.
6. Bake for 18 to 22 minutes, rotating the pan once after 15 minutes. A toothpick inserted away from a melted chip should come out without wet batter.
7. Verify that a center muffin reaches at least 160°F because the batter contains egg. Continue baking if necessary.
8. Cool in the pan for 5 minutes, then transfer the muffins to a rack.

Preparation Notes

Use plain pumpkin puree, not pumpkin pie filling. Pie filling contains sugar and spices and would change the moisture and sweetness. Spoon flour into the measuring cup and level it rather than packing it; too much flour can make cocoa muffins dense.

Stop folding once the dry streaks disappear. Continued mixing develops gluten and can make the muffins tough. Test doneness away from a chocolate chip because melted chocolate can look like uncooked batter on a toothpick.

Substitutions

Semisweet chips can replace dark chocolate chips in the same amount. Full-fat Greek yogurt can replace nonfat Greek yogurt, although nutrition changes. Dutch-process cocoa is not a direct substitute here because it reacts differently with baking soda.

Measure the chips before dividing them between the batter and topping. Adding an unmeasured extra handful changes both the structure and any later recipe calculation.

Storage

Cool completely before covering. Refrigerate the muffins at 40°F or below and use within three to four days. Reheat to 165°F if serving warm. Freeze cooled muffins in a freezer-safe container and thaw in the refrigerator.

WW Note

No current points or nutrition estimate is provided. Calculate the exact ingredients and 12-muffin yield in the current official recipe builder if needed.

Record the brands used when calculating.