A versatile recipe yielding tender muffins, perfect cupcakes OR a glorious quick bread. Rich chocolate flavor with pumpkin and spices.
- 2 cups all purpose flour
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking soda
- 6 tablespoons unsweetened cocoa powder
- 1/2 cup canola oil
- 1 cup sugar
- 1/4 cup brown sugar
- 3 eggs
- 2 teaspoons vanilla
- 2 teaspoons pumpkin spice extract, optional
- 1 15oz can pumpkin puree
Preheat oven to 350 degrees. Line a muffin tin with papers and set aside (or spray loaf pans with non-stick spray.
Combine flour, cinnamon, cloves, ginger, nutmeg, salt, baking soda, and cocoa powder in a large mixing bowl and whisk until combined. Create a well in the center and add oil, sugar, brown sugar, eggs, extracts, and pumpkin. Mix everything together until well combined, but don’t overmix.
Place batter in prepared muffin tins and bake for 12-15 minutes. Toothpick inserted in center should come out with just moist crumbs attached.
Yields about 1.5 dozen muffins, or 2 standard loaves. If you’re baking mini loaves, or regular loaves, you’ll have to eyeball the baking time. I only timed muffins for you! For cupcakes, just pick your favorite frosting. Favorites of mine are: Brown Sugar Caramel Frosting and Cream Cheese Frosting. Let cool completely before frosting.