Double Chocolate Pumpkin Muffin -SHK

This double chocolate pumpkin muffin, with its incredibly moist and chocolate chocolate, will be everyone’s favorite muffins! They whip quickly, lower sugar and pumpkin. Suitable for morning or afternoon snacks.

Why I like this chocolate pumpkin muffin:

Easy and delicious, moist, chocolate, light sweet, and full of pumpkin. I have already mentioned chocolate? This double chocolate pumpkin muffin is everything I’m looking for in muffins. Sincerely … they gained great popularity in my house.

Is there an extra pumpkin in the garden? Use to make this muffin. Is there no garden? Take the pumpkin to create a muffin. They are not too sweet, but they are sweet enough to qualify for sweet snacks in my book. But I don’t feel that I don’t eat one (or two) as a afternoon snack. We have favored ourselves and loved ones and bend today.

Ingredients needed to make chocolate pumpkin muffins:

• zucchini-2 2 medium pumpkin. Squeeze out extra moisture from the crushed pumpkin before measuring.
• flourWe have multipurpose flour, but they can also use a combination of white whole wheat or both.
• Cocoa powder-We regularly used radish cocoa powder. You can use the Dutch processing. It tastes more intense chocolate.
• Baking powder-Baking powder makes this muffin very light and fluffy.
• saltWe used sea salt.
• Coconut oil-You will get the subtle coconuts we like! But if you don’t like the taste of coconut oil, you can use avocado oil.
• Brown sugar-An addition of moisture and appropriate amount of sweetness.
• Vanilla extract
• egg-The structure and lightness.
• milk-We used 2% milk, but alternatives without dairy products work well.
• Chocolate chip-It’s a choice but it’s delicious! We used a mini semi -suite chocolate chip.

How to make chocolate pumpkin muffins:

1. Stir dry ingredients together. Stir with flour, cocoa powder, baking powder and salt in the middle bowl. Keep it separately.
2. I crushed the pumpkin. I crushed the pumpkin. You can do regular or good grate. Put the pumpkin shredded in a clean kitchen or paper towel and squeeze as much liquid as possible.
3. Stir the wet ingredients together. Shake oil, eggs, brown sugar, milk and vanilla extract together in a separate bowl.
4. Combine everything. Put the wet ingredients in a bowl with dry ingredients with pumpkin and chocolate chips. Stir until the combination.
5. baking. Add dough to the muffin teen with oil or paper. Bake until 400 degrees for 20-22 minutes or when the top of the muffin touches lightly.

Tips and proposals

Can you freeze the crushed pumpkin?

yes! When there are a lot of pumpkin, I crush everything, squeeze out additional moisture, and then freeze it in 2 cups. Pumpkin is not wasted and actually makes this muffin at speed! Frozen pumpkin will last for 8-10 months in the freezer. Heart before use.

Alternative

Use flour without multipurpose gluten to ensure that there is no gluten.

For dairy allergies, almond milk or other milk bands can be used.

You can use avocado, vegetables or other neutral flavor oil instead of coconut oil.

Almond Joy Zukini Muffin

For a delicious twist, add 1/2 cup crushed coconut and 1/2 cup chopped almonds before baking.

Store the remaining chocolate pumpkin muffins

The remaining muffins can be stored for up to 2 days at room temperature. You can also freeze the extra muffins in a freezer freezer bag for 2-3 months.

More delicious pumpkin cooking: