Pumpkin Espresso Chocolate Chunk Muffins
These Pumpkin Chocolate Chip Muffins are loaded with warm spices, espresso powder, plenty of dark chocolate chips and chocolate chunks!
Servings: 12 muffins
Ingredients
Dry Ingredients
- 1 3/4 cup white whole wheat flour
- 1 1/2 teaspoons espresso powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1 cup pumpkin purée , not pie filling
- 1/2 cup oil, avocado oil or other flavorless oil
- 2 eggs
- 1/2 cup plain Greek yogurt, any fat content
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, light or dark brown sugar
- 1 1/2 teaspoons vanilla extract
Other Ingredients
- 1/2 cup dark chocolate chips and/or chunks, plus extra for pressing on top of the muffin batter before baking.
Instructions
- Preheat oven to 400° F. and line a standard muffin pan with parchment paper liners or spray the pan with cooking spray.
- 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 chocolate chips.
- Divide the batter evenly into the prepared muffin pan. Press extra chocolate chips on top of the muffin batter if desired. Place on the middle rack of the oven and bake for 15 minutes or until a toothpick inserted in the center comes out with a few crumbs attached. Cool the muffins in the pan for 5 minutes before removing them onto a wire cooling rack.
Notes
I used white whole wheat flour for these muffins, but you can use all-purpose flour, regular whole wheat flour, or a combination of them.
Nutrition
Calories: 189kcal | Carbohydrates: 37g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 241mg | Potassium: 168mg | Fiber: 2g | Sugar: 23g | Vitamin A: 3219IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg