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!
1(15 ounce)can pumpkin puree (not pumpkin pie filling)
1/2cuprefined coconut oil, melted
1/2cuppacked light brown sugar
1 and 1/2teaspoonvanilla extract
1 and 1/2cupsall-purpose flour
1/2cupunsweetened cocoa powder
1 and 1/2teaspoonsbaking powder
1 and 1/2teaspoonsbaking soda
2teaspoonspumpkin 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.