Buttermilk Dark Chocolate Pumpkin Muffins

Is it autumn if you didn’t make pumpkin bread? Probably not. Treat yourself to these buttermilk dark chocolate pumpkin muffins! They are fudgey, chocolatey and topped with a cream cheese icing.

Make sure to use dark chocolate cocoa powder if you can, and unsweetened pumpkin puree. This recipe could also easily be poured into a loaf pan and baked as a bread, but I love the portability of these muffins!

pumpkinmuffinsemyregan

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Makes about 12 muffins

Ingredients:

For the muffins

1 1/3 cups flour

1/2 cup dark chocolate cocoa powder

1 tsp baking powder

1/2 cup butter

1/4 cup light brown sugar

1/2 cup white sugar

1 cup unsweetened pumpkin puree

1/4 cup buttermilk

1/4 tsp espresso powder

1/2 tsp cinnamon

1/2 tsp vanilla

For the icing

4 oz cream cheese, softened

1-2 tbs half and half

2-4 tbs powdered sugar

1/2 tsp vanilla

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Instructions:

  1. Preheat the oven to 350 degrees Fahrenheit and prepare a muffin pan with cupcake liners.
  2. Cream butter, white and light brown sugar together until fluffy.
  3. Whisk together flour, cocoa powder, baking powder and cinnamon until smooth.
  4. Add eggs, buttermilk, pumpkin puree, vanilla and espresso powder to the butter and sugar mixture.
  5. Incorporate the dry ingredients into the wet ingredients slowly and whisk until combined.
  6. Pour the batter into the muffin pan and bake for 40 minutes, or until a toothpick stuck into the center of a muffin comes out clean.
  7. While the muffins bake, combine the half and half and microwave for about 30 seconds.
  8. Stir mixture until smooth and add the powdered sugar and vanilla.
  9. Drizzle the icing over the cooled muffins and enjoy!

pumpkinmuffinsemyregan2

 

 

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