These chocolate pumpkin muffins combine pumpkin and chocolate for a moist, flavorful treat that’s simple to make and ideal for fall or Halloween baking.
WHY YOU’LL LOVE THEM
Easy to make. These muffins are mixed by hand and come together quickly.
Chocolate and pumpkin. Chocolate and pumpkin are a delicious match — rich, spiced, and comforting.
Festive. Dark cocoa gives these muffins a striking look that fits perfectly with Halloween baking.
INGREDIENTS
- Flour — all-purpose flour, spooned and levelled
- Pumpkin pie spice — for warm, autumn flavor
- Ground cinnamon
- Baking powder
- Baking soda
- Salt
- Eggs — two large, at room temperature
- Brown sugar
- White sugar
- Vegetable oil
- Pumpkin puree — use plain pumpkin puree, not pie filling
- Milk
- Vanilla extract
- Cocoa powder — black or dark cocoa for the deepest color
STEP BY STEP INSTRUCTIONS
Preheat the oven to 425°F and line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk the eggs with the brown sugar and white sugar until combined. Add the vegetable oil, pumpkin puree, milk, and vanilla extract and stir until smooth.
Add the dry ingredients to the wet ingredients and fold gently with a rubber spatula until just combined — avoid overmixing to keep the muffins tender.
Divide the batter in half and transfer one portion to a separate bowl. Stir the cocoa powder into one bowl until fully incorporated.
Spoon alternating layers of pumpkin batter and chocolate batter into the prepared muffin cups, filling them to the top for domed tops.
Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and continue baking for about 15 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
FREQUENTLY ASKED QUESTIONS
Storing the muffins
Store cooled muffins in an airtight container at room temperature for up to four days. For longer storage, refrigerate for up to a week or freeze for up to three months.
Can I use pumpkin pie filling instead of pumpkin puree?
No — use plain pumpkin puree. Pumpkin pie filling is already sweetened and spiced, which will alter the intended flavor and texture.
Do I need to bring my eggs to room temperature?
Yes. Room-temperature eggs incorporate more easily and help produce a lighter, more even batter. If you forget, place eggs in warm (not hot) water for a few minutes to take the chill off.
Where can I get black cocoa powder?
Black or very dark cocoa can often be found at specialty baking stores, bulk food shops, or online. Regular dark cocoa will also work if black cocoa isn’t available.
What does spooned and levelled flour mean?
Spoon flour into your measuring cup and level it off with the back of a knife. Scooping the cup directly into the flour compresses it and can lead to using more flour than the recipe requires.
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MORE PUMPKIN RECIPES TO LOVE
- Pumpkin Spice Latte Loaf Cake
- Halloween Cheesecake Swirl Brownies
- Pumpkin Coffee Cake Cookies
- Pumpkin Bread with Streusel Topping
- Mini Pumpkin Spice Donuts
- Chewy Pumpkin Cookies
- Pumpkin Swirl Cheesecake Bars
Chocolate Pumpkin Muffins
Jessie M
Pin Recipe
25 mins
20 mins
Equipment
- Large and medium bowls
- Muffin pan
- Muffin liners
Ingredients
- 1 3/4 C all-purpose flour (spooned and levelled)
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs, at room temperature
- 2/3 C brown sugar
- 1/3 C white sugar
- 1/2 C vegetable oil
- 1 1/4 C pumpkin puree
- 1/4 C milk
- 1 tsp vanilla extract
- 2 tbsp black cocoa powder
Instructions
- Preheat oven to 425°F and line a muffin pan with paper liners.
- Whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt; set aside.
- In a large bowl, combine eggs, brown sugar, white sugar, oil, pumpkin puree, milk, and vanilla.
- Add dry ingredients to the wet and fold with a rubber spatula until just combined.
- Divide batter in half. Stir cocoa powder into one portion until fully mixed.
- Layer spoonfuls of pumpkin and chocolate batter into each muffin cup, filling to the top.
- Bake at 425°F for 5 minutes, then lower oven to 350°F and bake 15 minutes more, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a rack to finish cooling.
Breakfast
American, Canadian
12 muffins
chocolate, chocolate muffins, Chocolate Pumpkin Muffins, halloween, muffin, muffins, pumpkin muffins