Pumpkin season is the best season! I’m that girl that stocks my pantry with pumpkin everything as soon as August arrives. Pumpkin donuts, pop-tarts, cereal, pie, brownies, cookies, coffee…I’ll practically try pumpkin flavored anything. I really enjoy experimenting with different pumpkin dessert, breakfast and drink recipes this time of year. I wanted to share with you all my go-to muffin recipe, pumpkin dark chocolate muffins.
I’ve been making these pumpkin dark chocolate muffins for a few years now, and they are the perfect grab and go breakfast or snack. This recipe makes 24 muffins, and they freeze really well.
- ½ cup butter, softened
- ⅔ cup vanilla greek yogurt
- 1 ¼ cup sugar
- ½ cup brown sugar
- 2 tsp vanilla extract
- 15 oz can pumpkin puree (not the pumpkin pie mix)
- 4 eggs
- 1 ½ cups buttermilks
- 2 ⅔ cups white flour
- ⅔ cup dark cocoa powder
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp pumpkin spice
- Peanut butter chips (as many as you’d like!)
- Preheat oven to 400 degrees F. Line or grease 24 muffin cups
- Combine butter and yogurt with an electric mixer until completely combined. Mix in 1 cup of the sugar and all the brown sugar. Add vanilla and pumpkin mix until well combined. Add eggs and mix until everything is well combined.
- In a separate bowl, combine flour, baking soda, baking powder, and salt. Slowly mix into the wet ingredients. Add in the buttermilk.
- Divide batter equally into two bowls (about 4 cups each)
- In one, mix in the cocoa powder and the remaining ¼ cup sugar
- In the other bowl, add the cinnamon and pumpkin pie spice. Toss in the peanut butter chips.
- Scoop a little bit of each batter mixture into the muffin cups. If you want use a knife to swirl the chocolate mixture and pumpkin mixture together. Add some more peanut butter chips on top if you want.
- Bake for 15-17 minutes or until a toothpick inserted into the middle of a muffin comes out clean
- Allow to fully cool and enjoy!
What is your go-to pumpkin treat?