The Culinary Works

My son has definately inherited my undying love of chocolate!  Even rich dark chocolates.  This recipe is definately dark due to the bittersweet cocoa powder and the addition of espresso powder.  The balance between the bitter chocolate, the pumpkin pie spices and the pumpkin itself will surprise you.  What seems like an odd combination is truly a treat!

Chocolate, Chocolate Chip Pumpkin Muffins:

Preheat your oven to 350 degrees and line your muffin pan with paper liners.  This will make 12 standard size muffins and for as rich as they are, I recommend this size.

Whisk together:

• 1 cup All Purpose flour
• 1/3 cup Bittersweet Cocoa Powder
• 2 teaspoons Pumpkin Pie Spice blend
• 1 Tablespoon espresso powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

In a separate bowl whisk together:

• 1/4 cup EVOO
• 2 large Eggs
• 2 cups unseasoned pumpkin puree
• 2 teaspoons pure vanilla extract

Combine the mixtures using a whisk until well combined then fold in 2 cups of semi sweet chocolate chips.  Fill the muffin cups 2/3 full and bake for 12-18 minutes or until the tops spring back when touched.

Enjoy!