Molten Chocolate Pumpkin Muffins (Print version)
Tender pumpkin muffins filled with a warm chocolate center, finished with cinnamon sugar and ready in about 40 minutes.
# Ingredients:
For the molten chocolate
01 -
1 large egg, room temperature
02 -
1/4 cup (50 g) granulated sugar
03 -
2 tablespoons unsweetened cocoa powder
04 -
3.5 oz (100 g) dark or semi-sweet chocolate, finely chopped
05 -
2 tablespoons salted butter, melted and slightly cooled
For the pumpkin muffins
06 -
1/2 cup (115 g) salted butter, melted, or 1/2 cup (110 g) coconut oil
07 -
1/2 cup (105 g) packed brown sugar
08 -
2 teaspoons vanilla extract
09 -
2 large eggs, room temperature
10 -
1/2 cup (120 g) pumpkin puree
11 -
1/2 cup (120 g) pumpkin butter
12 -
1 1/2 cups (190 g) all-purpose flour
13 -
1 1/2 teaspoons baking powder
14 -
1/2 teaspoon baking soda
15 -
1 teaspoon kosher salt
16 -
1 tablespoon cinnamon sugar, for topping
# Instructions:
01 -
Preheat the oven to 350 F. Line a 12-cup muffin pan with paper liners or grease the cups well.
02 -
In a medium bowl, whisk the egg, granulated sugar, and cocoa powder until smooth and glossy. Stir in the chopped chocolate and melted butter, then set aside while you make the batter.
03 -
In a large bowl, stir together the melted butter or coconut oil, brown sugar, vanilla, eggs, pumpkin puree, and pumpkin butter until smooth.
04 -
Add the flour, baking powder, baking soda, and salt. Fold gently until the batter is just combined and no dry flour remains.
05 -
Divide about half of the pumpkin batter among the muffin cups. Spoon 1 teaspoon of chocolate filling into the center of each cup, then cover with the remaining batter.
06 -
Sprinkle the tops with cinnamon sugar. Bake for 18-20 minutes, until the tops are set and spring back lightly. Cool in the pan for 2-3 minutes, then serve warm.
# Good to know:
01 -
Best served warm while the chocolate center is soft.
02 -
The chocolate center becomes fudgier as the muffins cool.
03 -
Use room-temperature eggs so the batter mixes evenly.