Molten Chocolate Pumpkin Muffins
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
3.5 out of 5 stars
(6)
Ingredients
12 servings
- 1 egg, at room temperature
- 1/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 3.2 ounces dark or semi-sweet chocolate, chopped
- 2 tablespoons melted salted butter
- 1/2 cup melted coconut oil or salted butter
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 2 eggs, at room temperature
- 1/2 cup pumpkin butter
- 1/2 cup pumpkin puree
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon sugar (optional)
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Preparation
Step 1
1. Preheat the oven to 350° F. Line 12 muffin tins with paper liners.2. Make the molten chocolate. In a bowl, whisk together the egg, sugar, and cocoa powder, until well combined. Whisk in the melted butter and chocolate chunks. Set aside. 3. To make the muffins. In a bowl, stir together the coconut oil/butter, brown sugar, vanilla, eggs, pumpkin butter, and pumpkin puree. Add the flour, baking powder, baking soda, and salt. Mix until just combined. Scoop half the batter evenly among the prepared pan, filling the molds only halfway. 4. Spoon 1 teaspoon of the molten chocolate into the center of each muffin. Cover the chocolate with the remaining pumpkin batter. It's ok of some of the chocolate is peeking through. If desired (I don't do this), use a pairing knife to swirl the chocolate into the batter. Do not over-mix. 5. Sprinkle the cinnamon sugar over each muffin. Bake for 18-20 minutes, until the tops are just set. The longer you bake, the more set the molten will become. I found 18 minutes to be perfect. Eat these warm!
Step 2
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