Pumpkin Dark Chocolate Pecan Muffins

The following recipe and photography is courtesy of Bread Over Heels, a food scientist and blogger. For more of her recipes and baking tips, visit her website or her Instagram @breadoverheels.

Pumpkin spice and all things nice just got a whole new meaning with this dessert. Not only are these eye-catching muffins packed full of pumpkin spice flavor, but they’re peppered with dark chocolate, crushed pecans and a dash of turmeric for a seasonal splash of color. Now that’s what I consider “all things nice!”

Pumpkin Dark Chocolate Pecan Muffins

Ingredients

• 4 tablespoons butter, melted
• ¼ cup canola oil
• 1- 15 oz. can pumpkin
• 1 1/3 cup granulated sugar
• 3 eggs, lightly beaten
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¾ teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon ground turmeric
• 1/8 teaspoon salt
• 1 heaping cup pecan halves, chopped
• 1 cup dark chocolate chips

Directions

1. Preheat oven to 350°F. Grease a muffin tin with baking spray or butter.
2. In a small bowl, combine melted butter and canola oil. Let sit to cool slightly. In a medium bowl, combine pumpkin and sugar. Stir in butter and oil mixture. Gently stir in eggs.
3. In a large bowl, whisk to combine flour, baking powder, baking soda, pumpkin pie spice, turmeric and salt. Stir in chopped pecans and dark chocolate chips.
4. Drop batter by heaping ¼ cup into prepared muffin tins. Bake for 23-25 minutes or until center is set. Let cool in muffin tin for 5 minutes before removing from tin.

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