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
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.
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.
MORE MUFFIN RECIPES PERFECT FOR AUTUMN
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.
Create a free account to Save Recipes
VARIATIONS ON CHOCOLATE PUMPKIN MUFFINS
- 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.
MORE PUMPKIN RECIPES
HOW TO STORE CHOCOLATE PUMPKIN MUFFINS
- 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.
- 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.