Pumpkin Chocolate Chunk Muffins

Sometimes life doesn’t go according to our best laid plans and intentions. I’ve been trying to get this recipe up for the past couple days, but instead I’ve been dealing with migraines, a teething 2 year old, and a 4 1/2 year old giving me attitude. Days comprised of unpleasant elements such as those, I’m so glad I have leftover muffins like these to start the day with. And that my best friend is visiting from Arizona.

It has been a lot of fun to have a friend to cook with this week, and I’m sad that we only have 1 1/2 days left of her visit. Pumpkin Chocolate Chunk Muffins, Chocolately Pecan Tart, Julia’s Chicken Fricassée with Tarragon Sauce, Beefy Borscht, and Jaden’s Vietnamese Summer Rolls are some of the yummy things we’ve had fun making together (and eating!).

For the dark chocolate, I used a bar of Scharffen Berger 70% Cacao Bittersweet Chocolate that came in my BlogHer Food swag bag. It was the perfect compliment to the spicy sweet pumpkin muffins. When I chop the chocolate, there are usually lots of small bits that are almost shaved leftover on the cutting board. I like to sprinkle a pinch of these on top of the muffin batter in each cup before baking for a little chocolate on top too. These pumpkin muffins are super moist and easy to make and a great way to start the day – even the bad ones.

Pumpkin Chocolate Chunk Muffins
a goodLife {eats} creation

  • 4 eggs
  • 1 c white sugar
  • 3/4 c brown sugar
  • 1 -15 ounce can pumpkin puree
  • 1 c butter, melted
  • 1/2 c applesauce
  • 3 c all-purpose flour
  • 2 t baking soda
  • 2 t baking powder
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 3/4 tsp salt
  • 1 c coarsely chopped dark chocolate

Preheat oven to 400 degrees. With a wire whisk, beat the eggs in a large bowl, and mix in the sugar, pumpkin, applesauce, and butter. In a medium bowl, mix the flour, baking soda, baking powder, cinnamon, allspice, salt, and chocolate. Stir the flour mixture into the egg and pumpkin mixture until just combined.

Transfer better into lined muffin cups, a scant 1/4 cup of batter per cup. Bake 15 to 20 minutes. Cool 5 minutes in pans, remove muffins and cool completely on a wire rack. Makes 2 1/2 dozen. These freeze well – after completely cooling, place in gallon sized resealable freezer bags.