These Double Chocolate Pumpkin Muffins are moist, fluffy, and filled with pools of melty chocolate. Great for breakfast, snack, or dessert.
Why you’ll love these
If you love my double chocolate banana muffins, then you’ll love this fall-themed pumpkin spice version!
- Kid-Approved. My kids love these for breakfast, snack, dessert, you name it.
- Quick and Easy. One bowl is all you need to create moist, flavorful, fluffy muffins.
- Freezer Friendly. Meal Prep Approved. Throw leftovers in the freezer and pop ’em in the microwave any time you need a warm, chocolatey, sweet treat.
Ingredient notes
- Pumpkin – make sure to use pure canned pumpkin, not pumpkin pie filling, which has additional sugar and spices added.
- Brown Sugar – dark or light brown sugar will work. In a pinch, make your own by mixing together 1 cup granulated sugar and 2 tablespoon molasses, then measure out how much you need for the recipe.
- Butter – unsalted or salted butter will work. Oil, such as avocado oil or coconut oil, will also work; oil will yield a moister muffin, but you’ll lose out on buttery flavor.
- Egg – 1 large egg, at room temperature.
- Vanilla – feel free to omit, if you don’t have any on hand. Pure or imitation vanilla are fine.
- Flour – all-purpose flour will give you the best results, but whole wheat pastry flour or white whole wheat flour should also work.
- Cocoa Powder – unsweetened natural cocoa powder or dutch processed are fine. I typically use natural cocoa powder, because that’s what I have on hand.
- Baking Powder and Baking Soda – use fresh of both to create a light and fluffy muffin.
- Spices: Pumpkin Pie Spice (or Cinnamon) and Salt – pumpkin pie spice or cinnamon are both great options; whichever you prefer.
- Chocolate Chips – dark chocolate, milk chocolate, and semi-sweet chocolate are all tasty. Pumpkin spice baking chips would also be delicious (they’re the Nestle brand), but you’ll lose out on the “double chocolate”.
- Turbinado Sugar – optional for a sparkly, crunchy topping.
Visual walk-through
- Whisk together pumpkin, sugar, butter, egg, and vanilla.
- Add in flour, cocoa powder, baking soda, baking powder, pumpkin pie spice, and salt.
- Fold in chocolate chips.
- Spoon batter into lined muffin tin and top with chocolate chips and sugar.
- Bake, then serve and enjoy!
How to store
Leftover muffins will last in an airtight container at room temperature for 1 week, in the fridge for 2 weeks, or in the freezer for about 3-4 months.
To enjoy again, microwave to warm!
– Jennifer
Double Chocolate Pumpkin Muffins
These Double Chocolate Pumpkin Muffins are moist, fluffy, and filled with pools of melty chocolate. Great for breakfast, snack, or dessert.
Prep Time: 15 minutes
Cook Time: 17 minutes
Yield: 12 muffins
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- 1 cup canned pumpkin purée not pumpkin pie filling
- ¾ cup dark brown sugar packed
- 6 tablespoons unsalted butter melted and cooled slightly
- 1 large egg room temperature
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice or ground cinnamon
- ½ teaspoon salt
- 1 cup chocolate chips divided (dark, semi-sweet, or milk chocolate)
- 1 tablespoon turbinado sugar optional for topping
Instructions
- Pre-heat oven to 425 degrees F and line a standard 12 cup non stick muffin tin with cupcake liners.
- In a large bowl, whisk together pumpkin, sugar, butter, egg, and vanilla until smooth.
- Add in flour, cocoa powder, baking soda, baking powder, pumpkin pie spice, and salt. Use a rubber spatula to mix, being careful to not over mix.
- Gently stir in 3/4 cup chocolate chips.
- Scoop evenly into prepared muffin tin. You should get 12 muffins.
- Top with remaining 1/4 cup chocolate chips and (optional) sprinkle with turbinado sugar.
- Bake for 5 minutes at 425 degrees F, then lower heat to 350 degrees F (keep muffins in oven).
- Bake an additional 12-14 minutes, or until a toothpick comes out *almost* clean. **Don’t over bake and make sure you’re not sticking a toothpick into a chocolate chip**
- Remove from pan and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
STORING
Room Temp:1 Week
Refrigerator:2 Weeks
Freezer:3-4 Months
Reheat:Microwave until warm
*Storage times may vary based on temperature and conditions
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Nutrition Information
Nutrition Facts
Double Chocolate Pumpkin Muffins
Amount Per Serving (1 muffin)
Calories 243 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Trans Fat 0.3g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 33mg11%
Sodium 211mg9%
Potassium 169mg5%
Carbohydrates 37g12%
Fiber 3g13%
Sugar 25g28%
Protein 3g6%
Vitamin A 3409IU68%
Vitamin C 1mg1%
Calcium 60mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
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