Chocolate Pumpkin Muffins

12 Servings
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Chocolate Pumpkin Muffins are extra moist from pumpkin puree and get a double dose of chocolate from melty chocolate chips and cocoa powder!

If you like our traditional Pumpkin Muffin Recipe, then you’re sure to love this chocolatey version. It’s the perfect Breakfast to make any autumn morning, or prep ahead of time and store in the freezer for meal prep.

Chocolate Pumpkin Muffins on wire rack


Pumpkin Chocolate Chip Muffins make a great breakfast, holiday treat, or school snack. The sweet treats are so easy to take on the go, and they are great for putting them in a sandwich bag and popping them in lunch boxes as a delicious surprise to go with normal school lunch foods.

Double Chocolate Pumpkin Muffins are like the perfect cross between Pumpkin Bread and chocolate muffins. It’s a great way to enjoy the seasonal flavors of Pumpkin Spice in a more portable and less messy way than pumpkin bread. Instead of having to cut slices that can crumble everywhere, the Pumpkin Chocolate Muffins are compact and easy to transport in their paper liners.

Chocolate Pumpkin Muffins Collage Double Chocolate Pumpkin Muffins may taste bakery-worthy, but they are easy to make with no obscure ingredients. All you need for the rich chocolate flavor is some cocoa powder and chocolate chips. Similarly, for the pumpkin flavor, you just need canned pumpkin (like you’d use for pumpkin pie filling) and pumpkin spice. Using canned pumpkin puree in the wet ingredients makes the chocolate muffins unbelievably tender. The two distinct flavors come together for perfectly delicious muffins.

To make the muffins look as bakery-worthy as they taste, be sure to leave some chocolate chips to the side when you combine them with the muffin batter. Then after you put the batter in the muffin tins, sprinkle the remaining chips over the top. This will make sure that there are some whole, shiny, chocolate chips peeking out instead of all being covered by the muffins.



If you want to use this muffin recipe for meal prep all you have to do is make a double batch. Use an extra-large mixing bowl and double up on the amount of wet and dry ingredients. Line two cupcake tins with paper muffin cups and divide the batter evenly into 24 muffins to bake.

Once you’ve baked the muffins, you can enjoy one batch fresh and leave the other for later. Let the second batch cool to room temperature, then put it in an airtight container or freezer bag to freeze for up to 3 months. Thaw the Chocolate Pumpkin Muffins in the fridge, and eat them chilled or reheat them in the oven.

Chocolate Pumpkin Muffins on wire rack with bite taken


  • Chocolate chips: You can use different kinds of chocolate chips in your Pumpkin Chocolate Chip Muffins like milk chocolate chips, dark chocolate chips, or white chocolate chips. If you want extra chocolate in the recipe just use one of the different kinds of chocolate chips as extra chocolate chips along with the semi-sweet already called for in the ingredients.
  • Mini muffins: To make this recipe even more portable, try making adorable mini muffins. So that the chocolate chips don’t overwhelm the mini muffins, just use mini chocolate chips instead.
  • Wheat muffins: To make whole wheat muffins, just replace the all-purpose flour with whole wheat flour.
  • Sweetener: If you don’t want to use processed sugar in your recipe, just replace the brown sugar with maple syrup. Switching maple syrup for brown sugar is a 1 to 1 exchange.
  • Mix-ins: For some delicious mix-ins along with the chocolate chips, try adding walnuts, pecans, almonds, pumpkin seeds, or dried cranberries.

Chocolate Pumpkin Muffins on wire rack



  • Serve: Kept in an airtight container Chocolate Pumpkin Muffins will stay good at room temperature for up to 2 days.
  • Store: You could also store them in the fridge for up to 1 week. Make sure to always let the muffins cool to room temperature before you seal them.
  • Freeze: To freeze the muffins, start by flash freezing them for an hour in their muffin tin. After the hour you can transfer them to a freezer bag. Flash-freezing them makes it so they won’t freeze together. They’ll be good for up to 3 months.

Chocolate Pumpkin Muffins on wire rack

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Chocolate Pumpkin Muffins

Chocolate Pumpkin Muffins are extra moist from pumpkin puree and get a double dose of chocolate from melty chocolate chips and cocoa powder!
Yield 12 Servings
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1/4 cup sour cream
  • 3/4 cup brown sugar , packed
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips , divided
  • 1 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt


  • Preheat the oven to 350 degrees.
  • Line a 12 cup muffin tin with muffin liners.
  • In a large bowl add the pumpkin puree, eggs, vegetable oil, sour cream, brown sugar, and vanilla extract and whisk until fully combined.
  • Into a second bowl sift the flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt and whisk until just combined.
  • Add dry ingredients to the wet ingredients and whisk until just combined.
  • Stir in ½ cup of chocolate chips.
  • Using a ¼ cup ice cream scoop, scoop the batter into each liner.
  • Top with ½ cup of chocolate chips.
  • Bake for 18-20 minutes or until a toothpick comes out clean.


Calories: 240kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 126mg | Potassium: 129mg | Fiber: 2g | Sugar: 24g | Vitamin A: 3286IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg
Keyword: Chocolate Pumpkin Muffins

Chocolate Pumpkin Muffins Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Delious and moist! These muffins are great for winter as well as fall. We’ll be making them again soon. Thank you for the recipe!

  2. I’ve made these twice in one week! I used whole wheat flour and used just cinnamon instead of the pumpkin pie spice! These muffins are so moist, they’re like real soft brownies! They’re so addicting!! And so easy to make!!

  3. These are so delicious and so very moist… we love them. Thanks for the great recipe… just in time for pumpkin season ??

  4. Hi Sabrina..I made your chocolate pumpkin muffins yesterday and they were wonderful..I loved the pumpkin pie spice flavor..delicious! I will definitely make them again..followed the recipe as written..thank you for sharing your recipe..I love your blog