Chocolate Pumpkin Muffins with Cranberry Buttercream Recipe
It sounds like a complicated recipe, however it’s not but it is oh so delicious. I’m not tired of pumpkin or cranberry yet, in fact I never tire of it and when you pair that with some chocolate chips I can have this any time of the year! Seriously who doesn’t love chocolate and pumpkin it’s a delightful combination and when you pair it with this cranberry buttercream it’s delicious dream of a combination!
So who is ready to make some yummy muffins that will tantalize your tastebuds. Chocolate pumpkin muffins to be had, just remember you may want to double the recipe because they smell so good while they’re baking the family will come running to the kitchen!Print
- 1 3/4 Cup of All-Purpose Flour, sifted
- 3/4 Cup Granulated Sugar
- 1/2 Cup Light Brown Sugar, packed
- 3/4 Teaspoon Kosher Salt
- 1 Teaspoon Baking Soda
- 2 Teaspoons Ground Cinnamon
- 1/4 Teaspoon Ground Nutmeg
- 1/4 Teaspoon Ground Cloves
- 2/3 Cup Dark Chocolate, shards
- 2 Eggs, room temperature
- 1 1/2 Cup Pumpkin Puree
- 1/2 Cup Coconut Oil, melted, but at room temperature, not hot
- 1 Tablespoon Orange Zest
- 1/2 Teaspoon Pumpkin Oil
- 1/4 Orange Juice, fresh squeezed
- 1 Cup Cranberry Jelly
- 4 – 5 Cups of Powered Sugar
- 1 Cup (2 Sticks) Sweet Cream Butter Unsalted
- 1/4 Teaspoon Kosher salt
- 1/2 Tablespoon Pure Vanilla Flavoring
- 1 – 2 Tablespoons Whole Milk
- Preheat the oven to 350F degrees.
- With a baker’s brush butter muffin pan.
- In a large bowl mix all of the dry ingredients and whisk together.
- In the bowl of a stand mixer, fitted with the whisk attachment, add the pumpkin puree
- Add the eggs one at a time, allowing each one to be fully mixed before adding the last egg.
- Add the melted coconut oil, orange zest, pumpkin oil and orange juice.
- With the stand mixer set on low add the flour mixture a little at a time until it is all incorporated.
- Remove bowl from stand mixer and using a rubber spatula scrap down sides. Do not overmix.
- Pour batter in prepared muffin pan.
- Bake for 15- 20 minutes)
- Check to see if muffins are done by inserting a toothpick in the center of a muffin if it comes out clean muffins are ready.
- Remove from oven and sallow muffins to cool
- In a medium sauce pan heat cranberry jelly until completely melted, remove from heat and place sauce in the freezer to cool.
- In a the bowl of a stand mixer fitted with the whisk attachment add butter, salt and vanilla. Mix until peaks form.
- After cranberry jelly is cool and a little at a time into the butter mixture until it is all added.
- Add powdered sugar 1 cup at a time. After each addition of sugar make sure it is fully incorporated into butter mixture.
- Begin adding whole milk a little at a time until you have the consistency you want.
Now doesn’t the sound and look of the chocolate pumpkin muffins have your mouth watering? I know it has my tummy grumbling which means I probably should go and bake some more hmmm. Remember if you want less chocolate (but why would you) feel free to add less and you can have the buttercream plain or add some pumpkin spice to it instead of the cranberry. I personally love this combination with the cranberry but obviously that’s not a surprise or I wouldn’t have shared this recipe. Oh chocolate pumpkin muffins are so good!
Seriously the only problem with sharing recipes is that it makes you crave them all over again. I like to pretend that because it’s pumpkin it can be healthy right? Please say yes lol okay it can be kind of healthy but let’s face it it’s a dessert and the buttercream might seem light but it’s really rich but oh so good. I love having these on a cold day (or a warm day okay any day) with a cup of tea or even my Pumpkin Spice Mocha which you can check out HERE. If you’d like to try something else with pumpkin and chocolate chips check out our pumpkin chocolate chip squares HERE they are super yummy too!
If you try them let us know how you liked them we love to hear from you!