Pumpkin chocolate muffins join creamy ice cream for a perfect autumn dessert—rich, sweet, and satisfyingly cool.
# Components:
→ Pumpkin Chocolate Muffins
01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/2 teaspoons ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/2 cup vegetable oil
09 - 1 cup granulated sugar
10 - 2 large eggs
11 - 1 cup pumpkin puree
12 - 1/4 cup milk
13 - 1 teaspoon vanilla extract
14 - 1/2 cup semisweet chocolate chips
→ Ice Cream Filling
15 - 1 quart premium vanilla ice cream, softened
# Method:
01 - Preheat oven to 350°F and line a muffin tin with 16 paper liners.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
03 - In a separate large bowl, whisk vegetable oil and granulated sugar until smooth. Add eggs one at a time, then blend in pumpkin puree, milk, and vanilla extract.
04 - Gradually fold the dry mixture into the wet ingredients until just combined. Stir in semisweet chocolate chips.
05 - Divide the batter evenly among muffin liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center emerges clean.
06 - Allow baked muffins to cool completely on a wire rack.
07 - Using a serrated knife, slice each muffin horizontally into two halves.
08 - Working quickly, spread or scoop about 1/4 cup softened vanilla ice cream onto the bottom half of each muffin.
09 - Place the top half of the muffin over the ice cream and gently press to form a sandwich. Arrange sandwiches on a baking sheet and freeze for at least 15 to 20 minutes before serving.
