I wanted to wait until the last week of summer before I started posting any pumpkin recipes, but now that Autumn officially begins on Thursday – watch out! Pumpkin madness is about to hit the blog. I’m just joking. I’m not one of those people who have a particular obsession with the blazing orange colored fruit. Nor do I like pumpkin spiced latte’s. They’re way too sweet, and overwhelming spiced with cinnamon.
Don’t fret if you’re a pumpkin lover though. There will be plenty of recipes to tickle your fancy, like this one for example. One-Bowl Double Chocolate Pumpkin Muffins.
Jesus, how many times can I say pumpkin in one blog post? Six times apparently.
Anyways, I’m all about ease and simplicity as of late and these muffins hit the mark. They dirty a single bowl and are chocolaty to the max. I added a full 2/3 cups of cocoa powder, chocolate chips AND a chocolate streusel on top because in my world there is never too much chocolate.
The pumpkin makes them stay soft for days so you can skip those stale muffins at the coffee shop, because homemade is always better. Enjoy!
If you decide to take a chance on these One-Bowl Double Chocolate Pumpkin Muffins, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- ⅓ cup flour
- 2 tablespoons cocoa powder
- ½ teaspoon cinnamon
- 1½ tablespoons brown sugar
- 4 tablespoons unsalted butter
- 2 cups white whole wheat flour
- ⅔ cups coca powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup dark brown sugar
- 1 15 oz. can pumpkin puree
- 1 large brown egg
- ¾ cup whole milk
- ¼ cup coconut oil
- ¼ cup honey
- 4 oz. dark chocolate, chopped
- In a food processor, pulse together the ingredients until crumbly. Set aside.
- Pre-heat oven to 350 degrees F. Spray a muffin tin with non-stick spray and set aside.
- In a large bowl, whisk together the dry ingredients. Make a well in the center and add in the pumpkin puree, egg, whole milk, coconut oil and honey. Fold together, until no visible streaks of flour remain.
- Incorporate the chopped dark chocolate.
- Pour the batter into the muffins tins to the top. Sprinkle with streusel. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.