Chocolate Pumpkin Muffins #Choctoberfest

 *Disclosure: I received product to sample from ­­­­­Caveman Coffee Co.  All thoughts and opinions are my own.

It’s time for the second #choctoberfest recipe!!  Yay chocolate!

Today’s recipe is brought to you by #choctoberfest sponsor, Caveman Coffee Co.

Caveman Coffee Co specializes in third wave coffee.  This means that the coffee is hand-picked, single origin, and small batch roasted for a superior coffee.

Right upon opening the coffee, it smells amazing.  And, once ground, makes and equally amazing cup of coffee!  Caveman Coffee Co. also sent me a package of cocoa butter that I have yet to same – stay tuned for some yummy recipes made with cocoa butter!

And what goes better together than coffee and chocolate?

I decided to use the coffee to create a chocolatey, coffee laden version of one of my favorite muffins: pumpkin chip!

The pumpkin muffins are perfect for this time of year and lend themselves beautifully to a chocolate/coffee version – popular with kids and adults alike!  I think I’ve created a new favorite!

Chocolate Pumpkin Muffins

¾ cup sugar
4 eggs
1 ¼ cup pumpkin puree
¼ cup strongly brewed coffee
½ cup canola oil
½ tsp ground cinnamon
2 tsp baking soda
2 tsp baking powder
2 tbsp special dark cocoa powder
3 cups all purpose flour
1 cup mini semi sweet chocolate chips

Preheat the oven to 400 degrees & line 2 muffin tins with paper liners

Mix together the sugar and eggs, beating until combined and lightened. 

Add in the pumpkin puree, oil, and coffee and mix until well combined.

Add in the cinnamon, baking soda, baking powder, cocoa powder, and flour.  Mix until smooth and combined.  Stir in chocolate chips.

Divide the batter evenly between 24 muffin liners.  Bake in the preheated oven for 16-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Cool slightly, then enjoy!

Makes 24 muffins


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