I promise to put away the jumbo muffin pan and move on, but here’s one more really good variation on an old King Arthur recipe. This recipe for Jumbo Chocolate Muffins includes a full cup of pumpkin which adds moisture, bulk, fiber and surprisingly little pumpkin flavor. If you don’t tell people there’s pumpkin in the muffins, they probably won’t know it’s there.
I originally made these with whole wheat pastry flour, but these days I just use all-purpose or a gluten-free blend like Cup4Cup. Whichever flour you choose, to be sure to weigh it and use 220 grams.
Update: I originally made these as jumbo chocolate muffins with pumpkin, but these days I usually use regular size muffin tins. The first picture is more recent, and you can see that the muffin is slightly lighter in color. That’s due to the type of cocoa powder used. Natural cocoa powder will give you a lighter muffin, while dark will give you a dark muffin.
Small Batch Chocolate Pumpkin Muffins or Loaves
This recipe works as loaves, too! Here’s my small batch empty nester version, which is just a half batch of the recipe on the card. It makes about 21 oz of batter so you can make 2 10.5-oz mini loaves (35 minutes) or 3 7-oz loaves (probably 28 minutes) or about 8 to 10 muffins. If you really want to scale it down, you can halve the half version again and make just 1 loaf.
- 110 grams all-purpose or gluten-free flour blend
- 1/3 cup unsweetened cocoa powder (natural or Dutch)
- 1/2 teaspoon each of baking powder and baking soda
- 1/4 teaspoon salt
- 1/2 cup plus 2 tablespoons brown sugar (125 grams)
- half cup of pumpkin or 114 grams
- 1 egg
- 1/3 cup milk
- 1/2 teaspoon vanilla
- 4 tablespoons melted butter or use half oil and half butter (slightly moister)
- handful of chocolate chips
Heat oven to 400 degrees F. Line muffin cups with paper liners or grease well. Mix flour through salt in one bowl. Mix brown sugar through vanilla in another bowl. Combine flour mixture and sugar mixture and stir until blended, then stir in the butter. Stir in the chocolate chips. Divide among muffin cups. Put in the hot oven, reduce heat to 375 bake for 25 minutes
Jumbo Chocolate Muffins with Pumpkin
- 1 3/4 cups whole wheat pastry flour 220 grams – weigh or spoon and sweep
- 2/3 cup unsweetened cocoa powder natural or Dutch are fine
- 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
- 2 large eggs
- 2/3 cup milk
- 1 teaspoon vanilla
- 8 tablespoons unsalted butter melted and slightly cooled (or use 4 T. Butter and 4 T. Coconut Oil)
- 3/4 cup semisweet chocolate chips
- Heat oven to 400 degrees F. Line 6 jumbo muffin cups with paper liners. If using standard size muffin tins, line about 16.
- 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.
- Divide batter equally among muffin cups filling about 3/4 of the way full (not completely to the top). Put muffins in the oven and close door.
- Reduce oven heat to 375 degrees F. bake for 23-26 minutes or until a toothpick or chopstick inserted in center comes out clean.
If you want an even softer muffin, swap out some of the butter for coconut oil. You could also try leaving out the butter completely and substituting a generous 1/3 cup of vegetable oil.