These goo-ey pumpkin chocolate chunk muffins are the perfect fall sweet treat!
I tested this recipe quite a few times before getting it just right. They are the best texture and the chocolate chunks add the perfect melty gooeyness. When I made this batch, they were gone so quickly because they are just SO addicting. I pop one in the microwave for 10 seconds (need that warm, melty texture) for a quick snack or breakfast! Out of all the pumpkin treats I made this season (which was a whole lot) these are my favorite.
I used Bob’s Red Mill Gluten free 1-to-1 baking flour. Since it measures 1-to-1 you can also use all purpose baking flour! For the chocolate, I used Enjoy Life Food’s baking chocolate chunks. Their chocolate is soy, dairy, gluten, egg and peanut, and tree nut free.. so basically anyone with allergies can enjoy it! The ingredients are just cane sugar, unsweetened chocolate and cocoa butter.
PrintLightened Up Pumpkin Chocolate Chunk Muffins
- Yield: 12 muffins 1x
Ingredients
1 & 1/2 cups of 1-to-1 gluten free flour OR all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice
2 eggs
1/4 cup + 2 tbsp maple syrup
1 cup pumpkin puree
1/4 cup melted and cooled coconut oil or butter
1 tsp vanilla
1/2 cup chocolate chunks
Instructions
Preheat the oven to 350 degrees and line a muffin tin with liners. Spray the liners with non-stick cooking spray ( I always use coconut oil spray )
In a large bowl or stand mixer combine your wet ingredients.
Gradually add in the dry ingredients and mix to combine, fold in the chocolate chunks.
Evenly pour (I usually use a 1/3 measuring cup) the batter in the prepared muffin tin.
Bake for 13-14 minutes, or until they come out clean with a toothpick.
Let coot cool for five minutes then enjoy!
If they’re room temp heat them up for 10 seconds in the microwave for the goo-ey warm texture!
