You can’t go wrong with pumpkin + chocolate! 🙂
I know, I know. According to all the big retailers, pumpkin season is over. Going to the grocery store is confusing this time of year, because one minute everything screams pumpkin, and the next minute *whoosh* all the pumpkins are gone in order to make way for peppermint and those premade gingerbread houses that taste like cardboard. Just for the record, I hate peppermint. Ever since I was a kid I’ve hated mint, and I’m not going to change now just to suit the status quo. (I’m not hating on all things Christmas food…just the cardboard gingerbread houses and peppermint.) 🙂
So, how about one more pumpkin recipe? Yes, I’m posting about pumpkin after the “pumpkin spice” season is over just because I can. Ha. Besides, these muffins have chocolate in them and who doesn’t like that? Chocolate is ALWAYS in season. (I dare you to defy it.)
After I share this recipe, I’m going to get in a good workout to attempt to psych myself up for some Christmas shopping. I’m not much of a shopper period, and I’m terrible at Christmas shopping. Trying to figure out what each person likes/wants is kind of stressful. I’m pretty sure I’ve failed in the gift department quite a few times over the years. Generally, I try keep things simple by only buying gifts for immediate family. If I start branching out from that, it just gets to be too much.
Ooo! Ooo! I know! Maybe I could bake everyone cookies instead! Now that I can do.
Can you tell I’m trying to avoid this? Oh well. Off to the store I will go, and I’ll give it my best shot. 🙂
I only wish I had some of these muffins to eat beforehand. Chocolate is always helpful for stress, right? Right.
Double Chocolate Pumpkin Muffins
- 2 3/4 cups whole wheat flour
- 1 cup Sucanat (whole cane sugar)
- 1/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/4 cups pumpkin puree
- 1/3 cup pure maple syrup
- 3 eggs
- 1/4 cup olive oil
- 1 1/2 cups plain Greek yogurt
- 1 cup dark chocolate chips
Preheat oven to 375 degrees Fahrenheit. Lightly grease or line 2 dozen muffin cups and set aside.
In a large bowl, stir together flour, Sucanat, cocoa powder, baking powder, baking soda, and salt. In a separate, smaller bowl, mix pumpkin puree, maple syrup, eggs, and olive oil. Add to dry ingredients, alternating with Greek yogurt, stirring until well combined. Fold in chocolate chips.
Fill muffin cups 3/4ths full. Bake for 15-18 minutes. Let cool in pans briefly before removing to cool completely on wire racks.
~K in the Kitchen