These pumpkin chocolate muffins are made with real pumpkin puree and lots of cozy pumpkin spice. They’re full of flavor, incredibly moist, easy to make, and taste even better the next day!
It’s time to cross something off your to-do list this weekend: this pumpkin chocolate muffins.
A version of today’s recipe has been on my website for quite a while, but it was never a favorite. The muffins tasted dry, crumbled a little too easily, and there wasn’t enough of a pumpkin flavor. These pumpkin chocolate muffins are new and improved and I’m so excited to share the recipe with you!
I’m a huge fan of muffins. It’s usually what we eat/snack on during the week— I just made another batch of these peanut butter banana muffins. Cannot get enough muffins!
Here’s Why You’ll Love These Pumpkin Chocolate Muffins
- Tastes like dessert for breakfast
- Everything comes together in 1 bowl
- The perfect amount of pumpkin spice flavor
- Freeze beautifully
- Loaded with chocolate chips
Pumpkin Chocolate Muffin Ingredients
- Flour: The flour keeps this muffin recipe thick and sturdy and helps keep the chocolate chips from sinking.
- Cocoa Powder: These wouldn’t be chocolate muffins without it! Make sure to use unsweetened cocoa powder.
- Baking Powder & Baking Soda: The combination of these leaveners helps the muffins rise.
- Vanilla Extract, Pumpkin Pie Spice, Cinnamon & Salt: Use for flavor.
- Pumpkin Puree: Using pure pumpkin puree (not pumpkin pie filling) helps keep the muffins moist while also adding flavor.
- Sugar: We use a combination of granulated sugar and brown sugar in these muffins.
- Coconut Oil: The oil helps produce a moist, tender muffin.
- Egg: The egg helps bind everything together.
- Milk: The milk adds additional moisture and lightens up the crumb.
Pumpkin Chocolate Muffins
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 cup milk
- 1/2 cup refined coconut oil, melted
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 and 1/2 teaspoon vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 12-14 muffins, so you may need a 2nd muffin pan or bake in batches.
- Whisk the pumpkin puree, milk, coconut oil, granulated sugar, brown sugar, and vanilla together in a large bowl. Whisk in the flour, cocoa powder, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Avoid overmixing. The batter will be thick. Fold in the chocolate chips.
- Divide the batter between each muffin cup, filling all the way to the top. Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for 16-18 minutes. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
- Allow to cool for 5 minutes in the pan before serving. Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week.
- Make Ahead Instructions: Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.
- Milk: Any type of milk works for this recipe. I’ve used 1%, 2%, or whole milk. You can also use dairy-free milk such as almond, soy, or oat milk.
- Pumpkin Puree: Use real pumpkin puree, not pumpkin pie filling.