Name: Pumpkin Espresso Chocolate Chunk Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 1 3/4 cup whole wheat pastry flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 1/2 teaspoons espresso powder; 3/4 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1 cup pumpkin puree, not pie filling; 1/2 cup maple syrup; 1/3 cup olive oil, coconut or vegetable oil may also be used; 1/4 cup milk of choice; 2 eggs; 1 teaspoon vanilla extract; 2 ounces dark chocolate, chopped

These Pumpkin Espresso Chocolate Chunk Muffins are loaded with warm spices, plenty of dark chocolate chunks and are perfect to have with your coffee on a crisp fall morning!

As promised, the first pumpkin recipe of the season, Pumpkin Espresso Chocolate Chunk Muffins. They’re a mouthful to say, but trust me your mouth will be full of them after you make a batch!

We finally had a few days last week that felt like fall. Denver has had some record heat the last couple weeks with temperatures in the 90’s. I was starting to wonder if we were even going to have fall this year. Even the first couple days of fall were pushing 90 degrees, but it looks like the 90’s are gone for the year.

I’m still struggling with wishing that summer wasn’t over. We had such a fun one this year. Hiking almost every weekend, long bike rides and I did more trail runs this summer than I ever have and loved every minute of them.

But, it’s too dark now to run on trails when I go out in the morning. Even with a headlamp I get a little nervous at the thought of being out there for so long all by myself. I’ve altered my routes and to where I’m mostly on paved trails so at least I have stable footing and don’t have to worry so much about falling…at least until the ice returns after our first snow.

Getting out the door on a dark, cold morning is the hardest part about running in the fall and winter. All the layering of clothes and knowing that I’m going to be cold for at least the first 5 minutes is always hard to get past. Once I’m out there though, it’s actually really peaceful.

I can see all of the stars, the bright moon lights the paths and my favorite part is hearing and seeing the owls. I’m always amazed at how big and quiet they are when they fly above me. Seeing wildlife almost daily is one of the biggest perks for me when it comes to living in the suburbs rather than the city.

Another positive part of running in the colder weather is coming home and having my coffee and a warm, delicious breakfast like these Pumpkin Espresso Chocolate Chunk Muffins.

They’re packed with warm spices like cinnamon, ginger and nutmeg. Then for even more flavor I added in espresso powder. Not only does it pair well with the pumpkin and other spices, but it makes all those chocolate chunks taste even more rich and chocolatey.

These muffins are great to have any day of the week and they freeze great too. So grab your slippers, warmest sweater and an extra big cup of coffee and enjoy one of these delicious muffins!

More Fall Flavored Muffins

Cranberry Apple Carrot Muffins

Pear Ginger Muffins

Pumpkin Pecan Muffins with Bourbon Maple Glaze

Pumpkin Espresso Chocolate Chunk Muffins

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

1 3/4 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 teaspoons espresso powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup pumpkin puree, not pie filling
1/2 cup maple syrup
1/3 cup olive oil, coconut or vegetable oil may also be used
1/4 cup milk of choice
2 eggs
1 teaspoon vanilla extract
2 ounces dark chocolate, chopped

Instructions

Preheat oven to 400° F. and line a standard muffin pan with liners.
In a large bowl combine all of the dry ingredients and whisk to combine. In a smaller bowl whisk together all of the wet ingredients until smooth. Pour the wet ingredients in with the dry and stir together until combined. Stir in the chunks of chocolate.
Divide the batter evenly into the prepared muffin pan and place it on the middle rack of the oven. Bake for 14-18 minutes or until a toothpick inserted in the center comes out clean. Cool the muffins on a wire rack for 5-10 minutes before serving or cool completely if you plan to freeze them.