Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder (Dutch-processed preferred)
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 tablespoon instant espresso powder
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease them thoroughly with non-stick cooking spray. In a small bowl, dissolve the instant espresso powder in one teaspoon of warm water to create a concentrated liquid; this ensures the coffee flavor distributes evenly throughout the batter.
- In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, salt, and cinnamon. Sifting the cocoa powder is highly recommended to remove any stubborn lumps, ensuring a smooth and uniform muffin texture.
- In a separate medium bowl, whisk the pumpkin puree, oil, eggs, vanilla extract, and the prepared espresso liquid until the mixture is completely smooth. The pumpkin provides the moisture, while the espresso liquid adds that signature fall depth.
- Gently pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together until just combined. Be careful not to overmix, as this can lead to tough muffins. Once the flour streaks have mostly disappeared, fold in the chocolate chips.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle a few extra chocolate chips on top of each muffin for a professional look. Place the tin in the center of the oven and bake for 18 to 22 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
- Cook Time: 35 minutes