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Double Layer Pumpkin Chocolate Muffins

Double Layer Pumpkin Chocolate Muffins

Double Layer Pumpkin Chocolate Muffins

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Double Layer Pumpkin Chocolate Muffins
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Course: Muffins, Breakfast, Halloween, ThanksgivingDifficulty: Easy
Servings

12

servings
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These muffins combine the best of two favorite flavors; pumpkin with its spices, and chocolate with chocolate chips. It’s a great combination. With all pumpkin on the top, guests are surprised by the yummy chocolate chip bottom layer.

Ingredients

  • 2 cups all purpose flour

  • 1/2 cup granulated sugar

  • 1/2 cup light brown sugar, packed

  • 1/2 teaspoon salt

  • 1 tablespoon baking powder

  • 1 teaspoon pumpkin pie spice

  • 1 cup pumpkin purée

  • 1 large egg

  • 1/3 cup vegetable oil

  • 3/4 cup milk

  • 1 teaspoon vanilla extract

  • 1/4 cup cocoa powder

  • 1/3 cup chocolate chips

Directions

  • Preheat oven to 425F and line a 12-cavity muffin pan with cupcake liners (or two 6-cavity pans). In a medium mixing bowl, beat together pumpkin, egg, oil, milk and vanilla; set aside. In another large bowl, stir together flour, sugars, salt, baking powder, and pumpkin pie spice. Stir the pumpkin mixture into the flour mixture and gently stir just until combined (do not over-mix). Divide the batter in two. Into one bowl, add the cocoa powder and the chocolate chips and fold in gently until just combined. Spoon dollops of chocolate batter into all of the tins. Top with dollops of the pumpkin-only batter. Bake for 5 minutes. Reduce temperature to 350F, and bake for another 12-13 minutes or until a toothpick inserted in the center comes out clean.

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