Save A decadent autumn treat featuring soft pumpkin chocolate muffins sandwiched with creamy vanilla ice cream—a delightful fusion of warmth and chill perfect for dessert lovers.
I first whipped these up for a fall gathering and they were gone in minutes. Everyone loved the rich chocolatey muffin paired with the cold, creamy ice cream—the contrast is irresistible.
Ingredients
- All-purpose flour: 1 1/2 cups (190 g)
- Unsweetened cocoa powder: 1/2 cup (45 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 1/2 tsp
- Ground nutmeg: 1/2 tsp
- Vegetable oil: 1/2 cup (120 ml)
- Granulated sugar: 1 cup (200 g)
- Eggs: 2 large
- Pumpkin puree: 1 cup (240 g)
- Milk: 1/4 cup (60 ml)
- Vanilla extract: 1 tsp
- Semisweet chocolate chips: 1/2 cup (90 g)
- Premium vanilla ice cream, softened: 1 quart (950 ml)
Instructions
- Preheat & prepare:
- Preheat oven to 350°F (175°C). Line a muffin tin with 16 paper liners.
- Dry ingredients:
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Wet ingredients:
- In a large bowl, whisk oil and sugar until combined. Add eggs one at a time, then mix in pumpkin puree, milk, and vanilla extract.
- Combine batter:
- Gradually fold in the dry ingredients until just combined. Stir in chocolate chips.
- Fill & bake:
- Divide batter evenly among muffin liners (about 2/3 full). Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool:
- Cool muffins completely on a wire rack.
- Slice muffins:
- Slice each muffin horizontally in half.
- Fill with ice cream:
- Working quickly, spread or scoop about 1/4 cup softened ice cream onto the bottom half of each muffin. Top with the other half and gently press to form a sandwich.
- Freeze:
- Place assembled sandwiches on a baking sheet and freeze for at least 15 to 20 minutes before serving.
Save Making these sandwiches with my kids is always a highlight—they love helping to scoop the ice cream and assembling each treat together.
Required Tools
Muffin tin, paper liners, mixing bowls, whisk, spatula, serrated knife, baking sheet, ice cream scoop
Allergen Information
Contains: Eggs, Milk/Dairy, Wheat/Gluten, Soy (if using chocolate chips containing soy lecithin). May contain traces of nuts if chocolate chips are processed in shared facilities. Always check ice cream and chocolate chip labels for specific allergens.
Nutritional Information
Calories: 360, Total Fat: 17 g, Carbohydrates: 50 g, Protein: 5 g (per serving)
Save Serve these sandwiches straight from the freezer for a perfectly chilled treat. Enjoy that dreamy mix of pumpkin spice and chocolate with each bite!
Recipe FAQ
- → How do I prevent muffins from sticking to liners?
Use paper liners and ensure muffins are fully cooled before assembly for easy removal.
- → Can I use other ice cream flavors?
Yes, chocolate or spiced ice cream enhances the flavor profile and offers variety.
- → Is it possible to make sandwiches in advance?
Wrap each finished sandwich individually and freeze for up to one week to preserve freshness.
- → What nuts work well for the edges?
Finely chopped pecans, walnuts, or hazelnuts add crunch and complement autumn spices.
- → How should I slice the muffins evenly?
Use a serrated knife and gentle sawing motion for clean, even slices.