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Fall Pumpkin Muffins with Chocolate

Pumpkin season is here! The perfect time to make this snack filled with flavor for any time of the day!



1/2 Cup of powdered sugar

1/2 Cup of chocolate chips

1/2 Cup of chopped walnuts

1 Teaspoon of vanilla extract

2 Eggs

1/2 Cup of Simple Foods Safflower Oil

1 Can of pumpkin puree

1/2 Teaspoon of salt

1 Teaspoon of baking soda

2 Teaspoons of ground cinnamon

1/2 Cup of Dutch-process cocoa powder

1/2 Cup of packed brown sugar

1 Cup of white sugar

1 3/4 Cup of all purpose flour


1. Preheat the oven to 375 ° F. Grease 18 standard-sized muffin cups, or line with paper liners.

2. In a large bowl, mix the flour, salt, baking soda, cocoa powder, and sugars. In another bowl, mix the eggs, pumpkin puree, safflower oil, and vanilla extract. Whisk the flour mixture with the pumpkin mixture until you no longer see flour. Stir in the chocolate chips and walnuts. Place the mixture into the muffin cups, filling each 3/4 full.

3. Bake in the oven for about 30 to 35 minutes, until a toothpick inserted into the center of the muffins comes out clean. Let them cool for 5 minutes. Remove from the tins and let them cool for another 10 minutes.

4. If desired, dust the muffins lightly with powdered sugar while they are still warm.




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