Ok yes, I’m having a moment with pumpkin. But it’s November so really, who isn’t? It’s kind of a newer thing for me though. Not sure why I never realized how versatile pumpkin can be! From savory dishes like pasta to sweet desserts and breads, is there anything you can’t work pumpkin into? And since we’re well into baking season, whipping up these Pumpkin Chocolate Chunk Muffins seemed a natural thing to do. And man, are they delicious.
Is pumpkin healthy for you?
Since our pumpkin consumption has gone way up with my current obsession, it’s good to know that it has a lot of great health benefits. Like their orange cousins, carrots and sweet potatoes, pumpkins are loaded with beta carotene, a vital antioxidant. The orange color also means pumpkins are high in potassium, which is especially good for lowering blood pressure.
They’re also high in vitamins C, E and iron – all of which support a healthy immune system. Kind of great as we move into cold and flu season.
What I love most, though, is that pumpkin is super high in fiber. Fiber makes you feel full and satisfied, and it’s great for digestive health. In the season of indulgence, anything that helps with digestion is a welcome thing!
How to make Pumpkin Chocolate Chunk Muffins
Making these muffins is easy. Skip the stand mixer and use a handheld electric mixer to cream the butter and sugar together. Beat in the eggs and the pumpkin, then mix in the dry ingredients. We fold in the chocolate chunks last.
The spices in the dry ingredients are what you might expect: cinnamon and nutmeg. But then, there’s one spice that’s a bit unexpected, and it makes all the difference. I’m talking cardamom, my friends. Cardamom is one of those flavors that is so hard to describe because it’s so unique. A touch of allspice, a dash of anise, a sprinkle of cinnamon maybe. But it’s really a flavor all it’s own.
I’ll put it this way: the Big Guy took one bite out of one of these Pumpkin Chocolate Chunk Muffins and asked, excitedly, “Ohhhh, did you put cardamom in here?” Just try it and you’ll know.
My parents are coming in for Thanksgiving next week, yay! I’ll be baking up a cool dozen of these muffins for the long weekend. I know they’re going to love them.
If you make these Pumpkin Chocolate Chunk Muffins and love them too, drop me a comment or a rating down below. I’d love to hear what you think! Enjoy!
Pumpkin Chocolate Chunk Muffins
- 2 cups all-purpose flour
- 1 cup sugar
- 1 stick unsalted butter
- 2 eggs
- 1 15 oz. can pumpkin puree
- 1 1/2 cups chocolate chunks divided
- 1 tsp. baking soda
- 1 tsp. ground nutmeg
- 1 tsp. ground cinnamon
- 1/2 tsp. cardamom
- 1/4 tsp. salt
- 1/4 tsp. coconut oil
- 2 Tbsp. coarse sugar
- Preheat oven to 350 degrees. Coat a standard size muffin tin with nonstick cooking spray, or line with cupcake liners.
- In a large bowl, cream butter and sugar until fluffy. Beat in the eggs and pumpkin puree.
- In a separate bowl, whisk together the flour, salt, baking soda and spices.
- Stir the dry ingredients into the wet ingredients until fully combined. Fold in 1 cup of the chocolate chunks.
- Fill muffin tins 2/3 of the way with batter. Sprinkle evenly with coarse sugar. Bake 25-30 minutes, until a toothpick inserted in the center of a muffin comes out clean.
- To make the chocolate drizzle, combine 1/2 cup of chocolate chunks and the coconut oil in a small bowl. Microwave in 20 second intervals until melted and smooth. Drizzle over cooled muffins.