ShareThisI promise to put away the jumbo muffin pan and move on, but here’s one more really good variation on KA’s chocolate muffin. This one includes a full cup of pumpkin which adds moisture, bulk, fiber and surprisingly little pumpkin flavor. In fact, if you don’t tell people there’s pumpkin in the muffin, they probably won’t know it’s there.
Another change was using whole wheat pastry flour instead of all purpose. You could still use all purpose if you like or maybe even regular whole wheat, but make sure to weigh out exactly 220 grams or spoon and sweep carefully so you don’t use too much. These aren’t quite as moist as the banana muffins, but they’re moister than the bourbon version and a little more nourishing. Of course, there’s always room for improvement!
This is a fun recipe to play with and it halves quite easily should you wish to do more experimenting/less wasting. I have a few more ideas in mind, but will wait and see what everyone else comes up with! Prune puree? Oil instead of butter? Coconut Sugar???
Jumbo Chocolate Pumpkin Muffins
1 3/4 cups whole wheat pastry flour (220 grams) – weigh or spoon and sweep carefully
2/3 cup unsweetened cocoa powder (I’ve been using natural)
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 1/4 cups lightly packed light brown sugar
8 oz canned pumpkin (about a cup) — if you add more, you may taste it in the muffin
2 large eggs
2/3 cup milk
1 teaspoon vanilla
8 tablespoons unsalted butter, melted and slightly cooled
3/4 cup semisweet chocolate chips
Heat oven to 400 degrees F. Line 6 jumbo muffin cups with paper liners
Mix the flour, cocoa powder, baking soda, baking powder and salt together in a bowl.
Stir the brown sugar around in a second bowl and mash out any lumps. Stir in the pumpkin, eggs, milk, and vanilla and mix well.
Pour the dry mixture into the pumpkin mixture and stir a few strokes, then pour the melted butter in and stir (never over-beat muffin batter) until blended.. Stir in the chocolate chips.
Reduce oven heat to 375 degrees F.
Divide batter equally among muffin cups and bake for 23-26 minutes or until a toothpick or chopstick inserted in center comes out clean.
Makes 6
Maybe you could try these as waffles.
yum!!!
you could try them with beets – i’ve made chocolate beet cupcakes that were fantastic!
Ahhhhh, it’s Muffin Madness!!!!
These look great Anna. I’m enjoying your muffin variations and I like the idea of adding pumpkin for moisture and the health benefits. Normally I’m not a big muffin fan, but I was in Joshua Tree California during the holidays, and stopped by this little vegan restaurant that had the best muffins I’ve ever tasted. My favorite was a jumbo chocolate chip coconut made with whole grain flour. Not heavy or “health food” tasting, but really moist and delicious. They were so good I went back three times hoping for more, but they never had them again. I really want to recreate these, if I can!
These are baking in the oven as I type!
They smell delicious, and what a great way to use up the last of the pumpkin puree. I plan to send these to work with my sweetheart-husband…we won’t tell them it’s “healthy.” LOL 
Thank you, Anna!
Happy New Year, Anna. I hope 2010 brings you good health and happiness. Have a wonderful weekend.
Muffin Update….These are absolutely fantastic! Very chocolaty, sweet but not overly so. The pumpkin flavor is very faint but that is just fine. The coworkers will love these!
This recipe is going into the “keeper” file. Yummers! 
I made these this morning in an effort to get my daughter to eat something. Anything more than just a bite or two. She ate one half of a muffin so I feel like they were a success.
The muffins are delicious. I had to make some changes because going to the store wasn’t an option. I used unbleached ap flour, and weighed out 220 grams. I used half butter and half vegetable oil, and I added a scant tsp. of espresso powder. I’ll definitely make these again.