The Perfect Snack - Chocolate Pumpkin Mini Muffins

I am perpetually in search of the perfect snack - it has to be easy to make, portable, delicious, and healthy. Ideally, I'd have all the ingredients already in my pantry, so the whole instant gratification thing (well, as long as it would take me to make/bake) figures in here, too. I saw this pumpkin chocolate cake from Whole Foods and was intrigued - I like pumpkin, I like chocolate, and I certainly like cake - and the nutrition info isn't appalling - we're onto something. Factoring in the portability requirement, I decided to make the cake into mini muffins (and I've revealed my mini-muffin obsession in the past in the form of apple cider donut holes, pumpkin spice donut holes, and blueberry oatmeal muffins). The Mr. was skeptical of mixing pumpkin with chocolate - but once he tried a muffin he was convinced - this is a really, really good combination. And at 75 calories per muffin, you can enjoy a few of them (try eating just one - it's impossible). These little guys are currently holding the title of Jessica's Favorite Snack, so you know they have to be good. And you know you want to make some with that extra can of pumpkin puree just languishing in your pantry....

I used a cookie scoop to drop the batter into the muffin tins, and ended up with 29 muffins. I know it's a weird yield, but you may end up with a few more or a few less depending on your pan. You can also make this as a cake - follow the instructions in the original recipe linked below. 

Pumpkin Chocolate Mini Muffins

adapted from Whole Foods Market

yields 29 mini muffins

Ingredients:

  • 1/4 cup canola oil
  • 1 cup whole wheat pastry flour
  • cooking spray
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp allspice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 2 eggs
  • 1 (15 ounce) can pumpkin puree
  • 1 tsp pure vanilla extract
Instructions:
  1. Adjust a rack to the center of your oven. Preheat oven to 350. Lightly spray a mini muffin pan (or two pans, if you have them) with nonstick cooking spray. Or you can use paper mini muffin cups - whatever floats your boat.
  2. In a large bowl, whisk together the flour, cocoa powder, spices, baking powder, baking soda, and salt. In a separate large bowl, whisk together the oil, sugar, eggs, pumpkin, and vanilla. Whisk flour mixture into the pumpkin mixture until well combined. Using a cookie scoop or measuring cup, fill the mini muffin tin with the batter. You should end up with about 29 mini muffins, depending on your pan(s).
  3. Bake until a toothpick inserted into the center of a muffin comes out clean - about 18-20 minutes. Cool muffins in the pan on a cooling rack. 
Nutrition Info (per muffin): Calories: 75; Fat: 2.5 g; Cholesterol: 14 mg; Sodium: 69 mg; Carbohydrates: 12 g; Fiber: 1.5 g; Protein: 1 g; Sugars: 7 g
These are great with tea or coffee. Or on their own. They're good warm, and they're good straight from the fridge. They're just good - and I highly recommend you make them! 

Find similar recipes at Feastie:

Of Ponuts Punchkins from More Quiche, Please
Pumpkin Muffins With Spiced Cream Cheese Filling from Healthy Food for Living
Maple Pumpkin Spice Bread from In Fine Balance
Carrot Cake Pancakes For One from Healthy Food for Living
Pumpkin Spice Latte Muffins from My Man's Belly

Comments

Recipe

I might make half the recipe, although a full recipe would probably be just right for our lab meetings...

the only thing I need to buy is pumpkin puree, other than that, I am all set!

...the leftovers will go quickly! Let me know how it turns out - I hope you like it as much as I did!

Hi! Stumbled upon your blog via Foodgawker. I am so excited to make these! However, I can't find flour anywhere on the ingredients list. What kind of flour and how much? Thanks!

I forgot to list the flour! I apologize - it's 1 cup whole wheat pastry flour. I've edited the recipe - thank you so much for letting me know I'd forgotten that. Oops.

I'm afraid I don't have whole wheat pastry flour in my pantry. Is there any chance I can substitute it with another type of flour? And oh by the way, you're welcome. :-)

You can use unbleached all purpose flour, whole wheat flour, or white whole wheat flour (or a combination of any of these) - the texture of the muffins will be only slightly different. If you have cake flour on hand, you can also make your own pastry flour by mixing half all purpose flour and half cake flour in a recipe.

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