I found this recipe here. (I adapted it, though -- left out the cinnamon, basically.) These are soooooo good, and if you use white whole wheat flour, you can totally call them health food.

Double Chocolate Pumpkin Muffins

½ C butter
1 C sugar
2 eggs
1 tsp vanilla
1 C pumpkin puree
1½ C flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
¼ C unsweetened cocoa powder
1 C mini semi-sweet chocolate chips

Pre-heat oven to 350°F.

Cream the butter and sugar together until light and fluffy. Add in the eggs, one at a time, beating thoroughly after each addition. Add in the pumpkin and vanilla. Beat all ingredients until light and airy.

Whisk together dry ingredients in a separate bowl. Slowly, little by little, add the dry ingredients to the wet and mix thoroughly. Add in the chocolate chips and mix until they are spread evenly through the batter.

Fill lined muffin tins 2/3 full. Bake at 350° for 17-20 minutes, until the muffin tops spring back to the touch or a tester inserted comes out clean. Cool on racks.

Makes about 12.

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