These Chocolate Pumpkin Muffins are a tasty twist on your usual muffin. With pumpkin for moisture and chocolate for sweetness, they’re moist and soft!
They’re perfect for breakfast or a snack. I love making a big batch and freezing half—because who doesn’t want chocolatey goodness on demand? 😋
Key Ingredients & Substitutions
All-purpose flour: This is the base for the muffins. If you need a gluten-free option, use a 1:1 gluten-free flour blend—this works well in most muffin recipes!
Cocoa powder: Unsweetened cocoa powder gives that rich chocolate flavor. If you want a less intense chocolate taste, you can reduce the amount to 3 tablespoons instead of 1/4 cup.
Pumpkin puree: Canned pumpkin is super convenient, but you can use homemade pumpkin puree if you have some. Just be sure it’s thick enough, as thin puree can alter texture.
Vegetable oil: This adds moisture to the muffins. You can substitute with melted coconut oil or applesauce for a healthier option!
Chocolate chips: I love using semi-sweet chocolate chips, but feel free to use dark chocolate or even white chocolate if you want to switch things up!
How Can You Avoid Overmixing Muffin Batter?
It’s key to keep those muffins tender and fluffy. Overmixing can lead to dense muffins that aren’t fun to eat. Here’s how to do it right:
- Mix your dry ingredients in one bowl and the wet in another until just combined.
- When adding wet to dry, use a gentle folding motion with a spatula. It’s okay if there are a few lumps!
- Don’t worry about getting a completely smooth batter. A few streaks of dry flour are fine.
Remember, the less you mix, the fluffier your muffins will be!
Chocolate Pumpkin Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips, plus extra for topping
How Much Time Will You Need?
You will need about 15 minutes for preparation and an additional 18–22 minutes for baking. After baking, let the muffins cool for about 10 minutes. In total, you’re looking at around 45 minutes before you can enjoy these delicious muffins!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C) so it’s nice and hot when you’re ready to bake. While it’s heating up, line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.
2. Mix the Dry Ingredients:
In a large bowl, combine the all-purpose flour, cocoa powder, baking soda, baking powder, salt, ground cinnamon, nutmeg, and cloves. Whisk everything together until well mixed. This step is important as it helps to evenly distribute the leavening agents and spices.
3. Combine the Wet Ingredients:
In another bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix until everything is smooth and well combined.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Gently stir everything together using a spatula or wooden spoon until just combined. It’s okay if there are a few lumps—try not to overmix! Finally, fold in the 3/4 cup of chocolate chips.
5. Fill the Muffin Cups:
Using a spoon or cookie scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Don’t forget to sprinkle a few extra chocolate chips on top of each muffin for that charming touch!
6. Bake:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check for doneness, insert a toothpick into the center of one of the muffins; it should come out with moist crumbs, not wet batter.
7. Cool and Enjoy:
Once baked, allow the muffins to cool in the pan for about 5-10 minutes. Then, carefully transfer them to a wire rack to cool completely. Enjoy your moist and delicious Chocolate Pumpkin Muffins as a delightful breakfast or snack!
Can I Use Canned Pumpkin Instead of Fresh?
Absolutely! Canned pumpkin is a great time-saver and works just as well in this recipe. Just ensure to use pure pumpkin puree, not pumpkin pie filling.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, freeze them in a resealable bag for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
Can I Use a Different Type of Oil?
Yes! You can substitute vegetable oil with melted coconut oil or even applesauce for a lower-fat option. Just keep in mind that different oils might slightly alter the flavor.
What If I Don’t Have Cocoa Powder?
If you’re out of cocoa powder, you can use carob powder as a substitution, though it will change the taste. Alternatively, you could make pumpkin muffins only by omitting the cocoa powder, but it would no longer be a chocolate pumpkin muffin!