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Pumpkin Bread & Chocolate Muffins

Pumpkin Bread & Chocolate Muffins are soft, moist, and double the fun, split between lightly-spiced pumpkin and a generous dose of chocolate!

Pumpkin Bread & Chocolate Muffins ~ soft, moist, and double the fun, split between lightly-spiced pumpkin and a generous dose of chocolate! | FiveHeartHome.com

Well friends, it’s officially September…and that means I’ve officially given myself permission to crack open the first can o’ pumpkin of the season! I wasted no time this year, seeing as how I baked these Pumpkin Bread & Chocolate Muffins on September 1st. Too soon? Perhaps. But when my kids came home from school that afternoon and smelled the lovely aroma of pumpkin wafting through the house, the smiles on their faces told me that they were as ready for pumpkin season as I was.

Pumpkin Bread & Chocolate Muffins ~ soft, moist, and double the fun, split between lightly-spiced pumpkin and a generous dose of chocolate! | FiveHeartHome.com

In my many years as a pumpkin addict, I’ve learned that recipes for banana baked goods usually adapt beautifully to pumpkin. With a little tweaking, slightly more sugar (since pumpkin puree is not as sweet as mashed bananas), and perhaps a dash of cinnamon, pumpkin can be substituted for banana to give a fall twist to just about any recipe with delicious results. That’s how my Banana Nutella Bundt Cake transformed into Pumpkin Biscoff Bundt Cake. And that’s how (no, you’re not experiencing déjà vu) my Banana Bread & Chocolate Muffins evolved into today’s Pumpkin Bread & Chocolate Muffins!

Pumpkin Bread & Chocolate Muffins ~ soft, moist, and double the fun, split between lightly-spiced pumpkin and a generous dose of chocolate! | FiveHeartHome.com

After I finished baking this particular batch of muffins, I actually packed it up for my family’s trip to the coast over Labor Day weekend. We rented a cute little beach house and spent a few glorious days jumping ocean waves, playing in the sand, and looking for seashells (and, of course, watching college football when we needed a break from the sun). And though it was 90-something degrees…and we were in beach mode…with summer technically still in full swing…yes, we ate pumpkin muffins. Nobody complained one bit! 😉

Pumpkin Bread & Chocolate Muffins ~ soft, moist, and double the fun, split between lightly-spiced pumpkin and a generous dose of chocolate! | FiveHeartHome.com

So at whatever moment you find it in your heart to embrace pumpkin season this year, promise me that you’ll give these Pumpkin Bread & Chocolate Muffins a try! They might seem fancy with their split personalities and all, but they’re actually as easy as whipping up a simple pumpkin batter, adding melted chocolate to half of it, and then filling each muffin liner with a dollop of both batters. They’re fun, they’re tasty, and they’re the perfect way to ease into fall (even if you’re still squeezing every last drop out of summer)! 🙂

Pumpkin Bread & Chocolate Muffins ~ soft, moist, and double the fun, split between lightly-spiced pumpkin and a generous dose of chocolate! | FiveHeartHome.com

Pumpkin Bread & Chocolate Muffins

Yield: 18 muffins

Pumpkin Bread & Chocolate Muffins

Pumpkin Bread & Chocolate Muffins are soft, moist, and double the fun, split between lightly-spiced pumpkin and a generous dose of chocolate!

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • heaping 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 tablespoon pure vanilla extract
  • 1 (15-ounce) can pumpkin puree
  • 3/4 cup sour cream
  • 3 ounces unsweetened chocolate, melted and cooled

Instructions

  1. Preheat oven to 350°F. Prepare muffin pans by lining 18 muffin cups with paper liners.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, and salt. In another bowl, use an electric mixer to beat the butter until smooth, and then beat in the sugar until light and fluffy. Blend in the eggs, vanilla, pumpkin, and sour cream until fully incorporated. Gently mix in the dry ingredients until just blended.
  3. Scoop half of the batter into a second bowl. Stir the melted unsweetened chocolate into one of the bowls of batter until fully incorporated.
  4. Use a spoon (or small cookie scoop) to scoop plain pumpkin batter into half of a muffin liner. Use another spoon to scoop chocolate batter into the other half of the muffin liner. Repeat until all 18 muffin liners are full. (Alternatively, you may layer and/or swirl the batter with a toothpick for marbled muffins.)
  5. Bake muffins for 17 to 20 minutes, until a toothpick inserted in the center just comes out clean. Cool muffins in the pans for 5 minutes before transferring to a wire rack to finish cooling completely.
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http://www.fivehearthome.com/2016/09/05/pumpkin-bread-chocolate-muffins/

More pumpkin treats…

Chewy Pumpkin Chocolate Chip Oatmeal Bars
Chewy Pumpkin Chocolate Chip Oatmeal Bars ~ soft, moist, and loaded with pumpkin, chewy oats, warm spices, and rich chocolate chips for a perfect fall treat! | FiveHeartHome.com

Pumpkin Gingersnap Icebox Cake
Pumpkin Gingersnap Icebox Cake ~ an easy, no-bake fall dessert of pumpkin, cream cheese, and fresh whipped cream layered with gingersnap cookies that transforms into soft, creamy cake after chilling in the refrigerator! | FiveHeartHome.com

Pumpkin Pie Smoothies {Healthy Oat Smoothies}
Pumpkin Pie Smoothie ~ a fall twist on thick, frosty, healthy oat smoothies...cinnamon-spiced, honey-sweetened, and perfect for breakfast or as a snack! | FiveHeartHome.com

Pumpkin Scones with Brown Butter Glaze
Pumpkin Scones with Brown Butter Glaze ~ tender and moist, these easy-to-make scones are the perfect fall treat (and they're great for gift giving, too!) | FiveHeartHome.com

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Comments

  1. These muffins are simply perfect! I’m afraid I started pumpkin baking too soon, but I have so many ideas I don’t want time to run out before I get to make them. Next up, a swirled version similar to these 😉

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