Friday, September 28, 2012

Pumpkin Java Chunk Muffins

Isn't it exciting that pumpkin season is finally here? I picked up a can of pumpkin yesterday and I couldn't wait to use it in something. Since my time was somewhat limited, I decided a muffin was in order, but I was a little gun shy since my last two muffin attempts were less than stellar. This time, I didn't think too hard on what I was going to put in it...that must be the key, because these pumpkin muffins turned out to be awesome (if I do say so)!

I feel a little like Charlie in the Chocolate Factory whenever I peel open one of these chocolate bars. That gold wrapping is so pretty! :)

One thing that I like to do is pair up flavors that I haven't seen, or that just sound like they would be tasty together. Pumpkin and chocolate go together very well and it's totally been done before. But, Espresso Chocolate and Pumpkin? I had a bar of this delectable chocolate in my stash....

Pumpkin Java Chunk Muffins

2 cups all purpose flour
1 cup granulated sugar, divided
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon salt
1 (3.5 to 4 oz) espresso flavored dark chocolate candy bar, coarsely chopped
1/2 cup buttermilk
1 egg, slightly beaten
1 cup pumpkin puree (not pumpkin pie mix)
1/2 cup unsalted butter, melted
1 teaspoon vanilla
1/2 teaspoon cinnamon

Preheat oven to 400 degrees F.; line a 12 cup muffin tin with paper liners.

In a large bowl, whisk together the flour, 3/4 cup sugar, pumpkin pie spice, baking powder, and salt. Stir in the chocolate and set aside. 

In a separate bowl, or mixing cup, blend together the buttermilk, egg, pumpkin, butter, and vanilla. Add the liquid mixture to the flour mixture and gently mix together until just blended. Spoon the batter into the muffin cups, Stir the cinnamon into the remaining sugar, and sprinkle over the muffin tops. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire racks.

The smell while these were baking was incredible. The hubby had to split one with me while they were still very warm....

I used the Green & Black's Espresso Chocolate and it was very tasty. Feel free to sub plain chocolate, if you aren't a coffee fan.


  1. YUM! Cathy, those look awesome! I just opened a can of pumpkin for oatmeal yesterday and have been pondering what to do with the rest!

  2. These look absolutely fabulous! I have to do some pumpkin baking. Love the combo of pumpkin and chocolate but espresso sounds even better.

  3. I think I need to find some pumpkins stat, these look delicious :D

    Choc Chip Uru

  4. These sound absolutely amazing and they look delicious!

  5. These look incredible. I'm going to make these.

  6. Hi! If I make these in advance, should they be refrigerated or can they be left out over night? Thanks!

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