Description
Delight in these Molten Chocolate Pumpkin Muffins that combine the warm spices of pumpkin with a rich, gooey molten chocolate center. Perfect for fall or any time you crave a moist, flavorful muffin with a decadent chocolate surprise inside.
Ingredients
Scale
For the Muffins:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
For the Molten Chocolate Center:
- 4 ounces semi-sweet chocolate, chopped
- 4 tablespoons unsalted butter
- 2 tablespoons heavy cream
- 1 tablespoon granulated sugar
- Pinch of salt
Instructions
- Melt Chocolate and Butter: In a heatproof bowl set over a simmering pot of water (double boiler), combine the chopped semi-sweet chocolate and butter. Stir until completely melted and smooth.
- Add Cream, Sugar, and Salt: Remove the bowl from the heat and stir in the heavy cream, granulated sugar, and a pinch of salt. Mix until well combined and glossy.
- Chill the Mixture: Pour the chocolate mixture into a small baking dish or muffin tin lined with cupcake liners. Freeze for at least 1 hour, or until firm enough to handle.
- Preheat and Prep: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, pumpkin puree, eggs, and vanilla extract until well combined.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Fill Muffin Cups: Spoon half of the pumpkin muffin batter into the prepared muffin liners, filling each cup about halfway.
- Add Chocolate Center: Remove the frozen chocolate mixture from the freezer. If using a baking dish, cut the chilled chocolate into 12 equal squares. Place one chocolate square on top of the batter in each muffin cup.
- Cover with Batter: Spoon the remaining pumpkin muffin batter over the chocolate centers, ensuring they are completely covered.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the muffin (not the chocolate center) comes out clean.
- Cool: Let the muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool slightly.
- Serve Warm: Serve the Molten Chocolate Pumpkin Muffins warm for the best molten chocolate experience.
Notes
- The chocolate centers must be frozen to maintain their molten texture during baking.
- Do not overmix the batter to keep muffins tender.
- Use pumpkin puree, not pumpkin pie filling, for best results.
- Allow muffins to cool slightly before serving to prevent burns from the hot chocolate center.
- Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
