Chocolate Pumpkin Muffins Recipe
These Chocolate Pumpkin Muffins are rich, fudgy, and packed with chocolate chunks. An easy one-bowl recipe ready in 35 minutes - Perfect for fall!
Servings 18 Muffins
Ingredients
- 2 cups flour
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 eggs large
- 2 tsp vanilla
- ½ cup butter melted and cooled
- 1 ½ cups pumpkin puree I used canned
- ½ cups sugar
- ¾ cup brown sugar
- ½ cup unsweetenend cocoa powder sifted
- ½ cup milk
- 1 cup chocolate chips plus more for garnish if desired
Instructions
- Preheat the oven to 425°F. Lightly grease 2 muffin pans or fill them with cupcake liners and set aside.
- In a medium-sized bowl, combine flour, cinnamon, pumpkin pie spice, baking soda, baking powder, salt, and sifted cocoa powder. Set aside.
- In a larger mixing bowl, whisk the eggs and add the vanilla, butter, pumpkin puree, milk, brown sugar, and sugar together until well combined.
- Stir the flour mixture into the pumpkin mixture.
- Scoop the batter into the muffin tin.
- Bake in the center of the oven for 5 minutes and then turn the oven to 350° F and bake for an additional 10 to 12 minutes or until a toothpick comes out clean or with just a few crumbs.
- Remove the pan from the oven, and let cool in the pan for 5 minutes, and then remove the muffins from the pan to a cooling rack.
Notes
A 20oz can of pureed pumpkin is enough to double this recipe.
An offset spatula or a knife works well to remove baked muffins from the pan.
To store: Let the muffins cool completely, then store them in an airtight container or resealable bag at room temperature for up to 5 days. Skip the fridge — the cold air causes condensation that makes these muffins go soggy.
To freeze: Place cooled muffins in a freezer-safe bag or container for up to 3 months. Freeze them in a single layer first if you want to grab just one or two at a time later.
To reheat: Microwave in 10-second bursts just until warmed through. Any longer and you'll melt the chocolate chunks completely instead of leaving them soft and gooey.
Nutrition
Calories: 228kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 187mg | Potassium: 148mg | Fiber: 2g | Sugar: 22g | Vitamin A: 3395IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg
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