I promise to put away the jumbo muffin pan and move on, but here’s one more really good variation on KA’s chocolate muffins. 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.
Along with making the muffins jumbo size, a change I made was to use 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.
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???
Update: I originally made these as jumbo chocolate muffins with pumpkin, but these days I usually use regular size muffin tins.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.
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.