Description

These muffins offer a dense, brownie-like texture with deep chocolate flavor enhanced by espresso powder and moistened by pumpkin puree. They are easy to make in one bowl and perfect for breakfast or snacks.

Ingredients

Scale

2 cups (250g) all-purpose flour
½ cup (45g) unsweetened cocoa powder (Dutch-processed preferred)
¾ cup (150g) granulated sugar
½ cup (100g) packed brown sugar
1 cup (240g) pumpkin puree
½ cup (120ml) vegetable oil
2 large eggs, room temperature
¼ cup (60ml) milk (whole, oat, or buttermilk)
1 tablespoon instant espresso powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 cup (170g) dark chocolate chips
½ cup (85g) white chocolate chips (optional)
¼ cup pumpkin seeds (pepitas)

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until no lumps remain.
In a separate medium bowl or large measuring cup, whisk together the vegetable oil, eggs, pumpkin puree, milk, vanilla extract, and dissolved espresso powder.
Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until the flour just disappears; do not overmix.
Stir in the dark and white chocolate chips, reserving a small handful for topping.
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle with reserved chocolate chips and pumpkin seeds.
Bake for 20-22 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to ensure a fudgy texture. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use flax eggs and plant-based milk/chocolate. Espresso powder enhances chocolate flavor but does not make them taste like coffee.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 280
Sugar: 22
Sodium: 180
Fat: 14
Saturated Fat: 6
Carbohydrates: 38
Fiber: 3
Protein: 4

Keywords: pumpkin muffins, chocolate muffins, espresso muffins, fudgy muffins, one bowl recipe, gluten-free option, vegan option, fall baking