Molten Chocolate Pumpkin Muffins Recipe
Sink your fork into decadence with these Molten Chocolate Pumpkin Muffins—an irresistible fusion of gooey chocolate and warmly spiced pumpkin. Each muffin hides a pool of molten chocolate at its center, which melts perfectly into the soft, tender crumb with every bite. The earthy pumpkin, spices, and rich chocolate create a symphony of fall flavors that feels as cozy as your favorite sweater. Whether you serve them as an afternoon pick-me-up or an after-dinner treat, Molten Chocolate Pumpkin Muffins are bound to steal the show at any gathering!
Ingredients You’ll Need
These Molten Chocolate Pumpkin Muffins call for a handful of pantry staples, plus a little chocolate magic. Each ingredient plays an important role, from building that plush pumpkin base to ensuring the molten chocolate lava is center stage.
- Pumpkin Puree: Adds moisture, subtle sweetness, and a beautiful golden hue—canned works wonderfully here.
- Eggs: Help bind the batter and give the muffins a light, fluffy lift.
- Brown Sugar: Brings caramel-like depth and a touch of chewiness.
- Granulated Sugar: Balances sweetness and helps with the perfect crumb.
- Vegetable Oil: Ensures a moist, tender muffin you’ll love sinking your teeth into.
- Vanilla Extract: Enhances all the warm flavors swirling inside.
- All-Purpose Flour: Provides sturdy structure while remaining soft and cake-like.
- Baking Soda & Baking Powder: These leaveners work together to help the muffins rise beautifully.
- Salt: Balances the sweetness and sharpens the flavors.
- Ground Cinnamon: Classic pumpkin spice touch—aromatic and irresistible.
- Ground Nutmeg: Adds subtle warmth you’ll notice in every bite.
- Ground Ginger: Offers a gentle kick and extra fall flair.
- Semi-Sweet Chocolate Squares/Truffles: The star molten center—use high-quality chocolate for the dreamiest result.
- Powdered Sugar (optional): A pretty dusting before serving for a bakery-style presentation.
How to Make Molten Chocolate Pumpkin Muffins
Step 1: Get Set Up for Baking
Start by preheating your oven to 350°F (175°C). Prepare a muffin tin by either lining it with paper liners or giving it a thorough greasing—this ensures your Molten Chocolate Pumpkin Muffins release easily, keeping their gooey centers intact.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, granulated sugar, vegetable oil, and vanilla extract until everything is completely smooth. This step lets each ingredient meld together, guaranteeing a moist and flavorful muffin.
Step 3: Combine Dry Ingredients
In a separate bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Stir well so the leaveners and spices are evenly distributed—this gives your batter a consistent rise and spice profile.
Step 4: Bring It All Together
Add the dry ingredients to the wet mixture and gently stir until just combined. Avoid over-mixing—this keeps your Molten Chocolate Pumpkin Muffins light, fluffy, and tender rather than dense.
Step 5: Fill and Stuff with Chocolate
Spoon half of the batter into your muffin cups, filling them about a third of the way. Place a square of semi-sweet chocolate (or baking truffle) right in the center of each cup, then cover with the remaining batter, making sure the chocolate is fully hidden. This crucial step ensures the signature molten center!
Step 6: Bake to Perfection
Slide your tin into the oven and bake for 18 to 20 minutes, or until the muffin tops are set and a toothpick inserted near the edge comes out clean (avoid the very center to keep the surprise molten). Let your Molten Chocolate Pumpkin Muffins cool for 5 minutes in the pan before serving warm for peak gooeyness.
How to Serve Molten Chocolate Pumpkin Muffins
Garnishes
A gentle dusting of powdered sugar is classic, providing a sweet, snowy finish to the warm, golden muffins. For a special twist, try a dollop of whipped cream or even a drizzle of caramel—each bite feels like a celebration.
Side Dishes
Pair your Molten Chocolate Pumpkin Muffins with a scoop of vanilla ice cream, a mug of spiced chai, or a simple fruit salad to balance the richness. The warmth of the muffin alongside something cool or refreshing creates a delightfully satisfying dessert moment.
Creative Ways to Present
If you really want to impress, serve these straight from the oven in mini cast-iron skillets or on wooden boards for rustic charm. For brunch, set up a DIY muffin bar with garnishes like chopped nuts, mini chocolate chips, or extra pumpkin butter—everyone can customize their molten creation!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Molten Chocolate Pumpkin Muffins in an airtight container at room temperature for up to 2 days. If you live in a warmer climate, consider refrigerating to maintain freshness.
Freezing
These muffins can be easily frozen for longer storage. Wrap each muffin tightly in plastic wrap, then pop them into a zip-top bag and freeze for up to 2 months. Thaw at room temperature whenever the craving hits!
Reheating
To restore that ooey-gooey middle, warm a muffin in the microwave for 10 to 15 seconds. The chocolate will melt back into its luscious pool—just be careful not to overheat.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just make sure your homemade pumpkin puree is well drained and not too watery, as extra moisture can affect the texture of your Molten Chocolate Pumpkin Muffins.
What kind of chocolate works best for the molten center?
Semi-sweet chocolate squares or high-quality baking truffles are ideal for ensuring a gooey, rich center. You can try dark chocolate if you love a deep cocoa flavor, but avoid chocolate chips—they tend to hold their shape and don’t go as molten.
Can I make these muffins gluten-free?
Yes—substitute your favorite 1:1 gluten-free all-purpose flour blend. The results are just as delicious, though texture might vary slightly.
Help! Why are my centers not molten?
Be sure to fully surround the chocolate with batter, and avoid overbaking. If you want an extra gooey center, try freezing the chocolate squares before inserting them into the batter.
Can I double the recipe for a crowd?
Definitely! The recipe scales up beautifully—just be sure not to overcrowd your oven and keep an eye on the bake time, as larger batches might need a minute or two longer.
Final Thoughts
If you’re searching for that perfect autumn treat or a show-stopping dessert, you simply have to try these Molten Chocolate Pumpkin Muffins. Their blend of fall spices, pumpkin warmth, and molten chocolate will make anyone smile. Go on—bake a batch, invite some friends over, and watch these muffins disappear!
Print
Molten Chocolate Pumpkin Muffins Recipe
- Total Time: 35 minutes
- Yield: 8 muffins 1x
- Diet: Vegetarian
Description
Indulge in the rich, decadent flavors of fall with these Molten Chocolate Pumpkin Muffins. A perfect blend of pumpkin spice and chocolatey goodness, these muffins have a gooey, molten center that will leave you craving for more.
Ingredients
Wet Ingredients:
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 4 oz semi-sweet chocolate (cut into 8 squares or use baking truffles)
- Optional powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line or grease a muffin tin.
- Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, eggs, brown sugar, granulated sugar, oil, and vanilla until smooth.
- Combine Dry Ingredients: In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and stir until just combined.
- Fill Muffin Cups: Spoon half the batter into the muffin cups. Place a square of chocolate in the center of each and cover with remaining batter, ensuring chocolate is fully enclosed.
- Bake: Bake for 18–20 minutes, or until muffins are set and a toothpick inserted into the edge (not the center) comes out clean.
- Cool and Serve: Let cool for 5 minutes in the pan before serving warm to enjoy the molten center.
Notes
- For an extra gooey center, use chocolate truffles or freeze the chocolate squares beforehand.
- These muffins are best enjoyed warm but can be reheated in the microwave for 10–15 seconds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
