Chocolate Pumpkin Muffins
Prep Time: 10 minutes Bake Time: 15-20 minutes
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup canola oil
1/2 teaspoon vanilla extract
2 large eggs
1 3/4 cups all-purpose flour
4 tablespoons cocoa powder
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cloves
1- 15 ounce can pumpkin puree (not pie filling)
-Preheat oven to 350 degrees. Prepare muffin pans with baking spray. Set aside.
-In a large bowl, blend the sugar, brown sugar, oil, vanilla extract and eggs.
-In a separate large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt and cloves.
-Blend the dry mixture into the wet mixture, in 1/3 increments making sure to blend well after each addition.
-Add in the pumpkin and mix well.
-Pour the batter evenly into the prepared pans.
-Bake in a preheated oven for approximately 15-20 minutes or until a toothpick inserted in the center comes out clean.
-Allow the muffins to cool on a rack for about 20 minutes and then remove them from the pans and allow them to cool completely.
I halved the original recipe and made a few tweaks and it still made 24 mini muffins and about 8 regular sized muffins. These are fantastic!