Double Chocolate Pumpkin Muffins

Do you like a sweet breakfast or more savory? I love chocolate for breakfast, but even if you don’t, you will love these Double Chocolate Pumpkin Muffins for a snack or dessert. They are perfectly moist and amazing flavor with that winning combo of pumpkin & chocolate. Something about those two together just makes the taste buds sing! These are great to make a batch and freeze and take out however many you need to reheat also.

Double Chocolate Pumpkin Muffins
Source: Our Best Bites
Makes 1 1/2 dozen muffins or 2 regular loaves

Ingredients:
2 cups all purpose flour
1 tsp. ground cinnamon
1 1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1 1/2 tsp. baking soda
6 tbsp. unsweetened cocoa powder
1/2 cup canola oil
1 cup granulated sugar
1/4 cup light brown sugar
3 eggs
2 tsp. vanilla
1 (15 oz.) can pure pumpkin puree
1 3/4 cups chocolate chips plus additional for topping

Directions:
Preheat oven to 350 degrees, spray muffin tins liberally with cooking spray or line with muffin liners, Set aside.

In a large bowl, whisk together the flower, cinnamon, pumpkin spice, salt, baking soda & cocoa powder until incorporated.

Make a well in the center of the flour mixture and add in the oil, sugar, brown sugar, eggs, vanilla & pumpkin. Stir until just incorporated and all flour is mixed in. Stir in chocolate chips until evenly distributed.

Using a large cookie or ice cream scoop, scoop out batter into prepared muffin tins, filling 3/4 or most of the way full. Top each muffin batter with 5-6 chocolate chips.

Bake for approximately 13-16 minutes until a toothpick inserted comes out with moist crumbs attached. Check at 13 minutes and then every 2 minutes after that, could take up to 18 minutes.

Notes:
*Instead of pumpkin pie spice, use 1/2 tsp. cloves, 1/2 tsp. ginger, 1/2 tsp. nutmeg & additional tsp. cinnamon
*Can freeze these and reheat when needed