Caramel Chocolate Pumpkin Muffins is deliciously moist, packed with Pumpkin, Chocolate Chips with a Caramel drizzle ~ perfect for breakfast, tea time, a snack or lunchbox

These Caramel Chocolate Pumpkin Muffins are out of this world ! Moist, soft and packed with Pumpkin and Chocolate Chips.

I used Caramel Chocolate Chips as I like the Caramel/Pumpkin combination but you can use plain Chocolate Chips or Dark Chocolate Chips – whichever you prefer.

We do not have canned Pumpkin in South-Africa, and I always make my own puree from scratch. A while back I made a fantastic Fresh Spiced Pumpkin Dip and I had the idea then already to use the same Dip in a bread or muffin recipe.

Muffins won, because they are so easy to stick into a lunchbox or grab one on the way to work or school for breakfast.

As you can see below, the Pumpkin Dip did not settle on the bottom (which I was afraid it might do), but instead the Dip distributed nicely all over the muffins.

No spread is needed, but the Caramel drizzle makes these Caramel Chocolate Pumpkin Muffins just a tad more special (and I am huge on anything caramel!).

~~ Quick PIN Link ~~

More Pumpkin recipes you might like:

• Cheesecake Swirled Pumpkin Brownies
• Pumpkin Cake Bars
• Beef and Pumpkin Stew

Caramel Chocolate Pumpkin Muffins

Continue to Content

Caramel Chocolate Pumpkin Muffins

Yield: 12 Servings

Prep Time: 15 minutes

Bake Time: 15 minutes

Total Time: 30 minutes

Caramel Chocolate Pumpkin Muffins is deliciously moist, packed with Pumpkin, Chocolate Chips with a Caramel drizzle

Print

Ingredients

• 2 1/2 cups Self-Raising Flour
• 2 TB Brown Sugar
• 3 TB Vegetable Oil
• 1/4 cup Milk
• 2 Eggs
• 1 1/2 cups Pumpkin Dip (see note below)
• 1/2 cup Caramel Chocolate Chips (plain Chocolate Chips will work too)
• Caramel- or Toffee Sauce, to drizzle (optional)

Instructions

1. ) Pre-heat the oven to 190 deg C (375 deg F) – line a 12 hole muffin pan with liners or silicone cups
2. ) Combine the Flour and Brown Sugar in a medium mixing bowl – set aside
3. ) Beat together the Oil, Milk and Eggs – stir in the Pumpkin Dip
4. ) Fold the wet ingredients into the dry ingredients until well mixed – stir in the Chocolate Chips
5. ) Fill each muffin liner/cup 3/4 full – bake 15 – 18 minutes or until a tester comes out clean
6. ) Remove from the oven – let stand a few minutes – transfer to a cooling rack

Notes

• Pumpkin Dip recipe HERE

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest and tag us at @withablast

Best serve warm, drizzled with Caramel or Toffee Sauce, if using.  The muffins are equally delicious served cold (pop one or two into the kids’s lunch boxes !).

LINDA