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Double Chocolate Pumpkin Spice Muffins (Halloween)

bakingwithnessa
Indulge in the ultimate Halloween treat with these double black chocolate pumpkin spice muffins. They are spooky, delicious, and guaranteed to satisfy your sweet tooth! Get ready to unleash the flavors of Fall in every bite!
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Prep Time 10 minutes
Bake Time 15 minutes
REFRIGERATE 20 minutes
Total Time 45 minutes
Course Sweet Cake
Cuisine Halloween Food
Servings 9

Equipment

Muffin Flexipan®
Baking Sheet (M)
Magnetic Measuring
Mixing Bowl
Mini Whisk
Whisk
Whisk Spatula
Spatula
Mini Ladle

Ingredients
 

CHOCOLATE BATTER

  • 0.70 oz (20 g) black cocoa powder
  • 1.41 oz (40 g) sugar
  • 2.11 oz (60 g) all-purpose flour
  • 1/2 tsp (2 g) baking powder
  • 1/16 tsp (0.38 g) sea salt
  • 1 egg
  • 3.17 oz (90 g) sour cream
  • 2.12 oz (60 g) avocado oil
  • 1/2 tsp (2.5 g) vanilla bean paste
  • 2.30 oz (65 g) dark chocolate chips
  • 1.41 oz (40 g) dark chocolate chips (Optional | For topping)

PUMPKIN BATTER

  • 4.41 oz (125 g) all-purpose flour
  • 1/2 tsp (2 g) baking powder
  • 1/16 tsp (0.38 g) sea salt
  • 1 tsp (2 g) pumpkin pie spice
  • 1.42 oz (40 g) sugar
  • 1.76 oz (50 g) light brown sugar
  • 1 egg
  • 2.12 oz (60 g) sour cream
  • 2.12 oz (60 g) avocado oil
  • 4.41 oz (125 g) pumpkin purée
  • 1/2 tsp (2.5 g) vanilla bean paste

Instructions
 

CHOCOLATE BATTER PREPARATION

  • In a mixing bowl, whisk together all the dry ingredients (Cocoa powder, sugar, all-purpose flour, baking powder and sea salt). Make a well, add the egg, sour cream, avocado oil and vanilla bean paste. Mix until combined. Fold your chocolate chips. Set aside.

PUMPKIN BATTER PREPARATION

  • In another mixing bowl, whisk together all the dry ingredients (All-purpose flour, baking powder, sea salt, pumpkin spice, sugar and light brown sugar). Make a well, add the egg, sour cream, pumpkin purée, avocado oil and vanilla bean paste. Mix until combined. Set aside.

ASSEMBLY

  • Using your mini Ladle, scoop a table spoon of the pumpkin batter into 9 wells of your Muffin Tray , then alternate with the chocolate batter until you run out. Optional: Add more chocolate chips on top.
  • Refrigerate for 20 minutes. NOTE: This will allow your muffin to have a nice top when baked.

BAKE!

  • Preheat oven at 350F/180C.
  • Take your Chocolate/Pumpkin muffins out of the refrigerator.
  • Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your Muffins from 13 minutes) It is ready when the toothpick inserted comes out almost clean.
  • Once your Double Chocolate Pumpkin Spice Muffins are out of the oven, let them cool down for about 10 minutes before unmolding. Enjoy & Bon Appétit!

Video

Special Notes

Nutrition

Nutrition Facts
Double Chocolate Pumpkin Spice Muffins (Halloween)
Amount Per Serving
Calories 337 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g38%
Trans Fat 0.1g
Polyunsaturated Fat 8g
Monounsaturated Fat 4g
Cholesterol 42mg14%
Sodium 118mg5%
Potassium 188mg5%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 18g20%
Protein 5g10%
Vitamin A 2271IU45%
Vitamin C 1mg1%
Calcium 93mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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