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?


  • 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.

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