Go Back
–+ servings
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!

Pumpkin Chocolate Muffins

Christina
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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Servings 14 muffins

Ingredients
  

  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 cup milk
  • ½ cup refined coconut oil, melted
  • ¼ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg
  • 1 and ½ teaspoon vanilla extract
  • 1 and ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 and ½ teaspoons baking powder
  • 1 and ½ teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice

Instructions
 

  • 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.

Notes

  1. 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.
  2. 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.
  3. Pumpkin Puree: Use real pumpkin puree, not pumpkin pie filling.
Keyword breakfast, chocolate muffins, muffins, pumpkin muffins
Tried this recipe?Let us know how it was!