The Devil Made Me Chew It Pumpkin Brownie Muffins
Indulge your taste buds with “The Devil Made Me Chew It Pumpkin Brownie Muffins,” a sinfully delicious fusion of rich chocolate and autumnal pumpkin perfection. These moist, chewy muffins marry the deep flavors of cocoa and semi-sweet chocolate chips with the warm spice of pumpkin pie seasoning, creating a dessert that’s irresistibly decadent yet subtly spiced. Perfectly balanced with a tender crumb thanks to creamy pumpkin puree, they’re an easy-to-make treat ready in just 35 minutes, from prep to bake. Ideal for fall gatherings, Halloween parties, or a sweet midday snack, these brownie muffins are baked to perfection with a few simple pantry staples. Sprinkle extra chocolate chips on top for a devilish touch that will have everyone coming back for more!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with muffin liners or lightly grease each cavity.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, pumpkin pie spice, baking powder, and salt until well combined.
In a separate bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and uniform.
Gradually add the wet ingredients to the dry ingredients. Stir until fully combined, but do not overmix.
Fold in the semi-sweet chocolate chips, reserving a few to sprinkle on top if desired.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Sprinkle the reserved chocolate chips on top of each muffin if using.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs but no wet batter.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature and enjoy the devilishly good, chewy pumpkin brownie muffins!
Nutrition Facts
Calories |
311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 19% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 31.7 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 196 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
