My Midwest Kitchen: Chocolate Dipped Pumpkin Muffins

For the most part, I’m a summer person. I like fruity, bright flavors and cold slushee drinks. But when the weather is cold and dreary, I’ll drink the pumpkin Kool-aid.

I found a recipe from Brenda Score online and modified it with what I had in my own house, and adjusted to make it dairy free. And added chocolate, because why not?

Ingredients:

• 1 2/3 c. All-purpose Flour
• 3/4 c. Sugar
• 1/4 c. Brown Sugar
• 1/2 tsp. salt
• 1 tsp. Baking Soda
• 1/2 tsp. Baking Powder
• 1 1/2 tsp. Ground Cinnamon
• 1/2 tsp. of Pumpkin Pie Spice
• 2 Large Eggs
• 1 c. Canned Pumpkin
• 1/2 c. Plant Based Butter, Melted

For the chocolate topping:

• 1 c. of Semi Sweet Chocolate Chips
• 1 Tbsp. of almond milk
• 1/4 tsp. of vanilla extract

1. Pre-heat the oven to 350.
2. In a large mixing bowl, mix four, sugars, salt, baking soda and powder, cinnamon, and pie spice. Blend completely and leave a well in the middle for the pumpkin mixture.
3. In a separate bowl mix the eggs, pumpkin, and melted butter. Add to the dry ingredients bowl and mix until combined but no further. (Over-mixing makes muffins “tunnel-y”).
4. Scoop batter into paper muffin tins, and bake for 25-30 minutes, or until a toothpick can be inserted and come out clean.
5. While muffins are baking, add chocolate chips, almond milk and vanilla to a microwave safe bowl and melt together.
6. Once muffins are semi-cooled, dip tops into the chocolate and serve.