Introduction

There’s something magical about the smell of chocolate and pumpkin baking together on a crisp fall morning. It’s cozy, comforting, and downright irresistible. These Scrumptious Chocolate Pumpkin Muffins capture all the warm, spicy sweetness of autumn, with a rich chocolatey twist that makes them impossible to stop eating.

Whether you’re brewing a cup of coffee or serving them at a cozy brunch, these muffins are the perfect fall treat. Moist, fluffy, and loaded with melty chocolate chips, they strike the perfect balance between sweet indulgence and earthy pumpkin goodness.

These chocolate pumpkin muffins aren’t just for pumpkin season, they’re a treat worth baking year-round.

Recipe Card

• Type: Dessert / Snack
• Cuisine: American
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 12 muffins
• Calories: ~210 per muffin
• Main Ingredients: Pumpkin purée, cocoa powder, chocolate chips, flour, eggs, sugar

Why You’ll Love This Recipe

• Perfectly Moist and Soft: Thanks to pumpkin purée, every bite is tender and rich.
• Deep Chocolate Flavor: Cocoa powder and chocolate chips combine for a decadent dessert feel.
• Easy One-Bowl Recipe: No mixer, no stress , just mix, pour, and bake.
• Kid and Family-Friendly: Everyone will love these for breakfast, snacks, or lunchboxes.
• Freezer-Friendly: Make a batch ahead for quick grab-and-go mornings.
• Smells Like Heaven: The blend of pumpkin spice and chocolate makes your kitchen smell divine.

Ingredients You’ll Need

Here’s everything you’ll need to make these irresistible chocolate pumpkin muffins:

• 1 ¾ cups all-purpose flour – Gives the muffins their structure. You can substitute with a 1:1 gluten-free flour blend if needed.
• ½ cup unsweetened cocoa powder – Adds rich chocolate flavor.
• 1 tsp baking soda – Helps the muffins rise perfectly.
• ½ tsp baking powder – Ensures a light, fluffy texture.
• 1 tsp pumpkin pie spice – For that classic fall warmth.
• ½ tsp ground cinnamon – Enhances the pumpkin flavor.
• ½ tsp salt – Balances the sweetness.
• 1 cup canned pumpkin purée – The star ingredient; adds moisture and natural sweetness.
• ¾ cup granulated sugar – Sweetens the batter.
• ½ cup brown sugar – Adds depth and caramel notes.
• 2 large eggs – For structure and richness.
• ½ cup vegetable oil (or melted coconut oil) – Keeps the muffins moist.
• ⅓ cup milk – Helps thin the batter; any dairy or non-dairy milk works.
• 1 tsp vanilla extract – For aroma and flavor balance.
• 1 cup semi-sweet chocolate chips – Melts into gooey pockets of chocolate in every bite.

Step-by-Step Instructions

Follow these simple steps for bakery-style muffins right in your kitchen:

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, pumpkin spice, cinnamon, and salt until evenly combined.

Step 3: Combine Wet Ingredients

In another bowl, whisk the pumpkin purée, eggs, both sugars, oil, milk, and vanilla extract until smooth and well blended.

Step 4: Bring It Together

Pour the wet ingredients into the dry ingredients. Using a spatula, mix gently until just combined, don’t overmix or your muffins will be dense.

Step 5: Add the Chocolate Chips

Fold in ¾ cup of chocolate chips, reserving the rest to sprinkle on top later.

Step 6: Fill and Bake

Spoon the batter evenly into muffin cups, filling each about ¾ full. Sprinkle the remaining chocolate chips on top for that bakery-style look.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay!).

Step 7: Cool and Serve

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm for the ultimate melt-in-your-mouth experience.

Pro Tips for the Best Chocolate Pumpkin Muffins

1. Don’t Overmix the Batter

Overmixing can make the muffins tough. Stir gently until the dry ingredients disappear, a few lumps are perfectly fine.

2. Use Pure Pumpkin Purée

Avoid pumpkin pie filling (which has added sugar and spices). You want pure pumpkin purée for the right texture and flavor.

3. Add Espresso Powder

A teaspoon of espresso powder intensifies the chocolate flavor without making it taste like coffee.

4. Room Temperature Ingredients

Bring eggs and milk to room temperature before mixing for a smoother batter.

5. Don’t Skip the Topping

A sprinkle of extra chocolate chips or chopped nuts makes the tops look irresistible.

6. Use Quality Cocoa Powder

High-quality unsweetened cocoa makes all the difference , Dutch-processed cocoa gives a deeper, richer flavor.

Variations & Substitutions

• Gluten-Free: Use a 1:1 gluten-free baking flour blend.
• Dairy-Free: Swap milk with almond, oat, or coconut milk.
• Sugar-Free: Replace sugar with monk fruit or erythritol for a lower-carb version.
• Double Chocolate Pumpkin Muffins: Add an extra ¼ cup of mini chocolate chips.
• Pumpkin Banana Muffins: Replace half the pumpkin purée with mashed ripe banana for a fruity twist.
• Nutty Delight: Stir in ½ cup of chopped pecans or walnuts for crunch.

Serving Suggestions

These scrumptious chocolate pumpkin muffins pair beautifully with:

• A steaming cup of pumpkin spice latte or hot chocolate.
• A scoop of vanilla ice cream for dessert.
• A side of Greek yogurt for a balanced breakfast.
• Fresh berries and whipped cream for a café-style brunch.

If you loved these muffins, you’ll adore my Cinnamon Sugar Donut Muffins and Double Chocolate Banana Bread!

Storage & Reheating Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for up to 1 week.
• Freezer: Freeze cooled muffins in a zip-top bag for up to 3 months.
• Reheating: Warm in the microwave for 15–20 seconds or pop in a 300°F oven for 5 minutes for that fresh-baked taste.

Nutrition Information (per muffin)

Nutrient	Amount
Calories	210
Protein	4g
Fat	9g
Carbohydrates	30g
Fiber	3g
Sugar	18g
Sodium	160mg

(Nutrition values are approximate.)

Common Mistakes to Avoid

• Using pumpkin pie filling instead of purée, it changes texture and sweetness.
• Overbaking: Muffins will dry out quickly if left too long in the oven.
• Skipping the cooling time: Muffins continue to cook as they cool, let them rest!
• Overmixing the batter: Results in dense, chewy muffins.
• Not preheating the oven: Can cause uneven baking and flat tops.

Frequently Asked Questions (FAQ)

1. Can I make these chocolate pumpkin muffins ahead of time?

Absolutely! They stay moist for days, so you can bake them the night before and store them in an airtight container.

2. Can I freeze chocolate pumpkin muffins?

Yes! Wrap each muffin individually in plastic wrap and store in a freezer bag. Thaw at room temperature or reheat in the microwave.

3. Can I use fresh pumpkin instead of canned?

Yes , just make sure it’s well-puréed and not watery. Homemade pumpkin purée can be slightly less sweet, so adjust sugar if needed.

4. How can I make this recipe healthier?

Use whole wheat flour, coconut sugar, and dark chocolate chips for a wholesome twist.

5. Can I make mini muffins?

Definitely! Bake mini muffins for 10–12 minutes or until a toothpick comes out clean.

6. What can I use instead of eggs?

Try flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) or unsweetened applesauce for a vegan option.

7. Can I add frosting?

Sure! A cream cheese glaze or chocolate ganache takes these muffins to dessert level.

Conclusion

These Scrumptious Chocolate Pumpkin Muffins are everything you crave in a cozy fall bake soft, chocolatey, and infused with pumpkin spice warmth. They’re simple enough for a weekday breakfast yet special enough for a weekend treat.

So preheat that oven, grab a can of pumpkin, and bake up a batch of these beauties. Trust me one bite, and you’ll be making them again before the week’s over!

This easy chocolate pumpkin muffin recipe will quickly become your go-to for every chilly morning and sweet craving.