# 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
# Directions:
01 - Preheat oven to 350°F. Line a muffin tin with 16 paper liners.
02 - Whisk together flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
03 - In a large bowl, whisk vegetable oil and granulated sugar until incorporated. Add eggs one at a time, mixing after each addition. Stir in pumpkin puree, milk, and vanilla extract.
04 - Gradually fold in the dry mixture to the wet base until just combined. Gently stir in chocolate chips.
05 - Evenly distribute batter among muffin liners, filling each about two-thirds full. Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean.
06 - Transfer baked muffins to a wire rack and allow to cool completely.
07 - Using a serrated knife, slice each muffin horizontally into two equal halves.
08 - Working quickly, place approximately 1/4 cup softened vanilla ice cream onto the bottom half of each muffin. Top with remaining half and gently press to secure.
09 - Arrange assembled sandwiches on a baking sheet and freeze for 15 to 20 minutes before serving.
