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Chocolate Pumpkin Muffins

These soft and moist Chocolate Pumpkin Muffins combine rich cocoa, creamy pumpkin puree, warm pumpkin spice, and sweet chocolate chips for an irresistible fall treat. They're quick and easy to make with simple ingredients and are perfect for breakfast, snacks, lunchboxes, or dessert. If you're looking for delicious chocolate chip pumpkin muffins, an easy pumpkin muffin recipe, or classic pumpkin chocolate chip muffins, this recipe is a cozy seasonal favorite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 Muffins
Ingredients Method Notes

Ingredients
  

  • 1¾ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 cup pure pumpkin puree
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 1 cup semi-sweet chocolate chips

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  3. In a separate large bowl, whisk the eggs, brown sugar, and granulated sugar until well combined.
  4. Add the pumpkin puree, vegetable oil, vanilla extract, and milk. Whisk until smooth.
  5. Gradually add the dry ingredients to the wet ingredients. Stir gently just until combined. Do not overmix.
  6. Fold in the chocolate chips, reserving a few for topping.
  7. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  8. Sprinkle the remaining chocolate chips over the tops.
  9. Bake for 18–23 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  10. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling.
  • Don't overmix the batter, as this can make the muffins dense.
  • For a richer chocolate flavor, use dark chocolate chips.
  • Add chopped pecans or walnuts for extra crunch.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days.
  • Refrigerate for up to 5 days.
  • Freeze individually wrapped muffins for up to 3 months.