Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, pumpkin spice cocoa muffins. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
These easy Pumpkin Spice Muffins with streusel topping make the perfect fall breakfast. Especially when they are streusel-topped and warm out of the oven. Today we are making these amazing pumpkin & apple spice muffins!
Pumpkin Spice Cocoa Muffins is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Pumpkin Spice Cocoa Muffins is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have pumpkin spice cocoa muffins using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Pumpkin Spice Cocoa Muffins:
- Make ready pumpkin spice cocoa mix
- Make ready all-purpose flour
- Make ready sugar
- Prepare baking powder
- Prepare salt
- Get eggs
- Get milk
- Prepare melted butter (1 stick)
- Get vanilla extract
- Prepare chocolate chips
- Get chopped pecan pieces
- Prepare ginger
- Get nutmeg
- Make ready cinnamon
Pop any one of these pumpkin treats in the oven and fill your house with the classic fall scents of pumpkin and spice. These pumpkin muffins are perfect for chilly fall mornings and afternoon snacks. They're healthier than most, since they're made with whole wheat flour and oats, sweetened These pumpkin muffins wouldn't be complete without plenty of warming spices, including cinnamon, ginger and nutmeg. Pumpkin Spice Muffins are one of my family's favorite fall breakfasts!
Instructions to make Pumpkin Spice Cocoa Muffins:
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- Preheat oven to 375 degrees, line a 12 cup muffin tin and set aside.
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- In a large bowl, combine dry ingredients: pumpkin spice cocoa mix, flour, sugar, baking powder, salt, ginger, nutmeg, and cinnamon. Set aside.
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- In a medium bowl, whisk the wet ingredients: eggs, cooled butter that’s been melted, milk and vanilla extract.
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- Make a divet or a “well” in the dry ingredients to pour the wet mixture into and fold together until just mixed. Consistency should be thick and a little difficult to mix but not thick like bread dough.
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- Stir in chocolate chips and pecan pieces. Fill muffin cups to about 3/4 full.
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- Bake 16-18 minutes, or until toothpick inserted in center comes out clean. Remove from oven and let cool for five minutes before moving to a cooling rack or storing. Enjoy.
They are super easy to make from scratch and you don't even need a mixer for this quick recipe. Sweet and spicy and loaded with pumpkin-pie flavor, these muffins make a great snack with coffee on a cool autumn morning! They're paleo and GAPS diet-friendly, too! If you want muffins that taste like a cross between a pumpkin muffin and a cinnamon sugar donut, try our cinnamon pumpkin spice muffin recipe! With warm spices and a crunchy pecan streusel, these pumpkin muffins are the quintessential fall breakfast treat.
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