There’s something magical about the combination of chocolate and pumpkin. The rich, velvety cocoa pairs so beautifully with the subtle sweetness of pumpkin, creating a harmony of flavors that feels like a cozy hug on a chilly day. These Chocolate Pumpkin Muffins are not just a treat but a celebration of fall flavors, perfect for crisp mornings, lazy afternoons, or a comforting dessert.
This recipe has a way of filling the kitchen with warmth—not just from the oven but from the memories it evokes. Pumpkin often reminds us of the harvest season, family gatherings, and festive moments. Paired with chocolate, it takes on a new dimension, combining nostalgia with a touch of indulgence. Whether you’re a seasoned baker or someone trying your hand at muffins for the first time, this recipe is simple, straightforward, and foolproof. The result? Moist, fluffy muffins with just the right balance of spice and sweetness.
Bake these muffins to kick off the pumpkin season, as a snack for guests, or even as an easy breakfast on the go. Once you’ve made them, don’t be surprised if they disappear in no time—every bite is irresistible!
Why You’ll Love This Recipe:
- Perfect Flavor Pairing: Chocolate and pumpkin come together to create a rich yet balanced flavor that feels decadent but not overly sweet.
- Moist & Fluffy Texture: Thanks to the pumpkin puree, these muffins are incredibly moist and stay fresh for days.
- Easy to Make: With simple ingredients and minimal prep time, these muffins are great for bakers of all skill levels.
- Fall-Inspired Comfort: The subtle hint of spices combined with pumpkin makes these muffins the ultimate autumn treat.
Ingredients You’ll Need:
- 1 ½ cups (190g) all-purpose flour
- ½ cup (40g) unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup (150g) granulated sugar
- ½ cup (110g) packed brown sugar
- ¾ cup (180g) pumpkin puree
- ½ cup (120ml) vegetable oil
- 2 large eggs
- ⅓ cup (80ml) milk
- 1 teaspoon vanilla extract
- ¾ cup (135g) chocolate chips
How to Make Chocolate Pumpkin Muffins:
Step-by-Step Instructions:
Step 1: Preheat the oven and prepare your pan.
Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking. This step is key to ensuring your muffins pop out perfectly after baking!
Step 2: Mix the dry ingredients.
In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, ground cinnamon, and nutmeg. This dry mixture is where the magic starts! The spices add warmth, while the cocoa creates a deep chocolatey base.
Step 3: Combine the wet ingredients.
In a separate medium-sized bowl, whisk together the pumpkin puree, vegetable oil, eggs, milk, vanilla extract, granulated sugar, and brown sugar. The pumpkin puree gives these muffins their signature moistness, while the mix of sugars adds sweetness and depth.
Step 4: Bring it all together.
Gradually add the wet ingredients to the dry ingredients. Use a spatula or spoon to gently fold the mixture until just combined. Be careful not to overmix—the batter should be slightly lumpy to ensure soft, fluffy muffins.
Step 5: Add chocolate chips.
Fold in the chocolate chips, reserving a few to sprinkle on top for that bakery-style look. The chocolate chips melt beautifully into the muffins, adding little pockets of gooey deliciousness.
Step 6: Fill the muffin cups.
Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the reserved chocolate chips on top for extra chocolatey goodness.
Step 7: Bake to perfection.
Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (a few crumbs are okay, but there shouldn’t be any wet batter).
Step 8: Cool and enjoy!
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Or, if you can’t resist, enjoy one warm with a glass of milk or a cup of coffee—it’s heaven!
Helpful Tips:
- Don’t Overmix: When combining the wet and dry ingredients, mix just until no streaks of flour remain. Overmixing can result in dense muffins.
- Room Temperature Ingredients: For the best results, let your eggs and milk come to room temperature before mixing. This helps create a smoother batter and better rise.
- Customize Your Chocolate Chips: Use dark chocolate, semi-sweet, or even white chocolate chips depending on your preference. You can also try a mix!
- Check for Doneness: All ovens vary slightly, so start checking your muffins at the 18-minute mark to avoid overbaking.
Recipe Details:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Dessert, Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- Store your muffins in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, they freeze wonderfully! Simply wrap them individually in plastic wrap, place them in a freezer-safe bag, and store them in the freezer for up to 2 months. To enjoy, let them thaw at room temperature or warm them in the microwave for about 20 seconds.
- Feel free to experiment with add-ins like chopped nuts, dried cranberries, or even a sprinkle of coarse sugar on top for a sweet crunch.
Nutritional Information:
Approximate values per muffin:
- Calories: 245
- Protein: 3g
- Fat: 12g
- Carbohydrates: 31g
- Fiber: 2g
Frequently Asked Questions:
Can I use fresh pumpkin puree instead of canned?
Yes! Fresh pumpkin puree works wonderfully in this recipe. Just make sure it’s well-drained and not too watery to maintain the right texture.
What can I use instead of vegetable oil?
You can substitute melted coconut oil or even light olive oil for a slightly different flavor profile. Applesauce is another option for a lower-fat alternative.
Can I make these muffins gluten-free?
Absolutely! Use a 1:1 gluten-free baking flour to replace the all-purpose flour. Make sure the brand you choose includes xanthan gum for the best results.
Related Recipes:
If you loved these Chocolate Pumpkin Muffins, here are a few more recipes to try:
Conclusion:
These Chocolate Pumpkin Muffins are the perfect way to welcome the coziness of fall into your home. Whether you’re savoring them with your morning coffee or serving them as an afternoon treat, they’re guaranteed to bring a smile to your face. Easy to make, incredibly moist, and bursting with chocolatey goodness, they’ll quickly become a favorite in your baking rotation.
So, what are you waiting for? Grab your mixing bowl and preheat the oven—it’s time to bake up a batch of these irresistible muffins! You deserve a little indulgence. Enjoy!
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Chocolate Pumpkin Muffins
Description
There’s something magical about the combination of chocolate and pumpkin. The rich, velvety cocoa pairs so beautifully with the subtle sweetness of pumpkin, creating a harmony of flavors that feels like a cozy hug on a chilly day. These Chocolate Pumpkin Muffins are not just a treat but a celebration of fall flavors, perfect for crisp mornings, lazy afternoons, or a comforting dessert.
This recipe has a way of filling the kitchen with warmth—not just from the oven but from the memories it evokes. Pumpkin often reminds us of the harvest season, family gatherings, and festive moments. Paired with chocolate, it takes on a new dimension, combining nostalgia with a touch of indulgence. Whether you’re a seasoned baker or someone trying your hand at muffins for the first time, this recipe is simple, straightforward, and foolproof. The result? Moist, fluffy muffins with just the right balance of spice and sweetness.
Bake these muffins to kick off the pumpkin season, as a snack for guests, or even as an easy breakfast on the go. Once you’ve made them, don’t be surprised if they disappear in no time—every bite is irresistible!
Ingredients
- 1 ½ cups (190g) all-purpose flour
- ½ cup (40g) unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup (150g) granulated sugar
- ½ cup (110g) packed brown sugar
- ¾ cup (180g) pumpkin puree
- ½ cup (120ml) vegetable oil
- 2 large eggs
- ⅓ cup (80ml) milk
- 1 teaspoon vanilla extract
- ¾ cup (135g) chocolate chips
Instructions
Step 1: Preheat the oven and prepare your pan.
Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking. This step is key to ensuring your muffins pop out perfectly after baking!
Step 2: Mix the dry ingredients.
In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, ground cinnamon, and nutmeg. This dry mixture is where the magic starts! The spices add warmth, while the cocoa creates a deep chocolatey base.
Step 3: Combine the wet ingredients.
In a separate medium-sized bowl, whisk together the pumpkin puree, vegetable oil, eggs, milk, vanilla extract, granulated sugar, and brown sugar. The pumpkin puree gives these muffins their signature moistness, while the mix of sugars adds sweetness and depth.
Step 4: Bring it all together.
Gradually add the wet ingredients to the dry ingredients. Use a spatula or spoon to gently fold the mixture until just combined. Be careful not to overmix—the batter should be slightly lumpy to ensure soft, fluffy muffins.
Step 5: Add chocolate chips.
Fold in the chocolate chips, reserving a few to sprinkle on top for that bakery-style look. The chocolate chips melt beautifully into the muffins, adding little pockets of gooey deliciousness.
Step 6: Fill the muffin cups.
Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the reserved chocolate chips on top for extra chocolatey goodness.
Step 7: Bake to perfection.
Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (a few crumbs are okay, but there shouldn’t be any wet batter).
Step 8: Cool and enjoy!
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Or, if you can’t resist, enjoy one warm with a glass of milk or a cup of coffee—it’s heaven!
Notes
- Store your muffins in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, they freeze wonderfully! Simply wrap them individually in plastic wrap, place them in a freezer-safe bag, and store them in the freezer for up to 2 months. To enjoy, let them thaw at room temperature or warm them in the microwave for about 20 seconds.
- Feel free to experiment with add-ins like chopped nuts, dried cranberries, or even a sprinkle of coarse sugar on top for a sweet crunch.