It's dessert... for breakfast! These chocolate pumpkin muffins are rich, chocolate-y and loaded with pumpkin flavor in every bite. Made with basic ingredients and come together in 1 bowl- these muffins are not only easy to make but also taste even better the next day- if they make it that long!
Meet the sequel to my favorite pumpkin bread: chocolate pumpkin muffins. Today's recipe was originally published in 2020, and it remains on regular rotation. I'm bringing it back from the archives with new photos and clearer instructions... because no one should miss out on theses. I mean, who doesn't love chocolate cake for breakfast? 😉
Here's Why You'll Love These Pumpkin Chocolate Muffins
- Basically chocolate cake for breakfast
- Made in just 1 bowl and done in 30 minutes!
- Tons of pumpkin and chocolate flavor
- Super soft and extra moist
- Wonderful make ahead recipe- freeze for up to 3 months
- Loaded with chocolate chips
Ingredients You Need & Possible Substitutions
Let's walk through the ingredients- it's helpful when understanding what substitutions can be made.
- Flour: Using all-purpose flour helps provide the structure needed for the muffin recipe.
- Cocoa Powder: Use unsweetened natural cocoa powder- it replaces takes place of some of the flour in the recipe.
- Pumpkin Puree: You want to use pure pumpkin puree, not pumpkin pie filling. Not only does this give the muffins flavor, it also keeps them moist.
- Baking Powder & Baking Soda: The combination of these leaveners helps the muffins rise.
- Vanilla Extract: Essential for flavor.
- Pumpkin Pie Spice, Cinnamon & Salt: Use for flavor. You can use store-bought pumpkin pie spice or use the spices listed in the recipe notes below.
- Sugar: Like other muffin recipes, there's a combination of brown sugar and granulated sugar. Using a combination of both sugars adds more flavor (from the molasses) and moisture.
- Oil: Because cocoa powder is dryer than flour, instead of using butter, we're using oil to keep the muffins moist. While typically butter gives more flavor, you won't miss it because the chocolate and pumpkin overpower it. You can use coconut oil, canola oil, vegetable oil or avocado oil.
- Egg: The 2 eggs helps bind everything together.
- Milk: I found that using whole milk produced the best results but you can also use a lower-fat milk or a dairy-free substitute.
How To Make Chocolate Pumpkin Muffins
The process is really easy and you only need 1 bowl for these chocolate pumpkin muffins! As instructed in the full printable recipe below, whisk together the wet ingredients in a bowl. Then, add the dry ingredients and whisk to combine. Fold in the chocolate chips. Expect a thick batter.
It's important to fill the muffin cups to the top like you see below. And, don't forget about the high-temperature trick outlined in this post.
#1 Trick for Sky-High Chocolate Pumpkin Muffins Muffins
Most muffin recipes out there use the same baking trick. Start by baking the muffins in an extra-hot oven; that initial burst of heat helps raise the muffin tops. Then, reduce the oven temperature to allow the centers of the muffins to finish cooking.
FAQ: Are These Muffins Healthy?
When it comes to labeling recipes as healthy, use the best judgment for YOU and YOUR BODY. We are all different- what might be OK for one person, may not be for another that needs maybe watch their sugar intake. You can input the recipe ingredients into an online recipe nutrition calculator with the exact brands you use to find out the nutritional information.
More Muffin Recipes
Pumpkin Chocolate Muffins
Description
Ingredients
- 1 15-ounce can pumpkin puree , (not pumpkin pie filling)
- ½ cup vegetable oil, canola oil or coconut oil
- 1 cup light or dark brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 Tablespoons whole milk
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 1 ¾ teaspoons pumpkin pie spice
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- optional: ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 425ºF. Spray a 12-count muffin pans with nonstick spray or line with cupcake liners. This recipe yields about 14 muffins, so prepare a second muffin pan the same way or bake in batches and reserve the remaining batter at room temperature.
- Whisk together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, vanilla, and milk in a large bowl. Then, whisk in the flour, cocoa powder, baking soda, cinnamon, pumpkin pie spice, ground ginger, and salt until everything is combined. Finally, fold in the chocolate chips (if using.)
- Spoon the batter evenly between each muffin cup or liner, filling each almost to the top.
- Bake for 5 minutes at 425ºF; then, keeping the muffins in the oven, reduce the heat to 350ºF and bake for another 16-17 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The total baking time for these muffins is about 21-22 minutes, give or take.
- Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling (or enjoy warm!) Muffins stay fresh at room temperature up to 1 week.
Notes
- Freezing Instructions: For longer storage, freeze the completely cooled muffins for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then heat up in the microwave, if desired.
- Pumpkin Puree: You can find pumpkin puree in the baking aisle of most grocery stores, however some might only carry it seasonal. Make sure it's pure pumpkin puree and not pumpkin pie filling.
- Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores. If you prefer to use individual spices, use ¼ teaspoon each ground cinnamon, ground cloves, ground allspice, nutmeg, and ground ginger. Do not leave out the 1 ½ teaspoons of ground cinnamon that is included in the recipe. Depending on how much you like ginger, you can omit or leave in the ¼ teaspoon that is also included in the recipe.
- Milk: For best results and the richest muffins, use whole milk. However, you can also use a lower-fat milk or dairy-free substitute.
- Oil: You can use coconut oil, canola oil, vegetable oil, or avocado oil.
- Make Mini Muffins: For around 28-30 mini muffins, line the mini muffin pan with liners or spray with nonstick spray. Prepare as directed and fill liners to the top. Bake at 350ºF for 11-13 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Lanie says
Incredibly simple!! Mix with a light hand and don’t over cook!!Light and velvety texture!