Pumpkin Chocolate Muffins
Source: With Veggies, More Matters! Michigan State University Extension - Midland County
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
This dense, moist chocolate muffin contains no fats or oils. The secret ingredient is canned (or puréed) pumpkin that binds the ingredients together for a tasty, satisfying treat.
- Makes
- 24 Muffins
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup cocoa powder
- 1 can pumpkin
- 1 cup water
- 1/2 cup chocolate chips
Directions
- Wash hands with soap and water.
- Whisk all the dry ingredients together. Add pumpkin and water.
- Fold the wet ingredients into the dry ingredients until just combined. Fold in chocolate chips.
- Place batter into 24 prepared muffin tins and bake at 350 °F for 10 to 12 minutes.
Notes
Learn more about: Pumpkins
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.