Pumpkin Chocolate Muffins

Looking for an easy and delicious pumpkin muffin recipe? I’ve got you covered. These super moist pumpkin chocolate muffins are made with a handful of simple ingredients and everything comes together in one bowl in under 30 minutes. Perfectly spiced and filled with cozy, fall flavors, these muffins are my go-to recipe. Make these muffins on Monday and enjoy warm, delicious pumpkin and chocolate muffins for breakfast all week long. 

Ingredients for pumpkin chocolate muffins

Not only are these muffins crazy delicious but they could not be easier to make. All you need is a bowl, a whisk and a spatula or wooden spoon. There’s no mixer required and you can have a warm batch of pumpkin chocolate muffins fresh from the oven in less than 30 minutes. Ummm….yes please!

And the best part is all you need is a handful of ingredients and a can of pumpkin. Be sure to stock up because you’ll want to make these muffins again and again! Here’s what you’ll need:

• Brown sugar – along with the vegetable oil and pumpkin puree, brown sugar helps keep these muffins ultra moist. I use light brown sugar for this recipe but dark brown will work just as well.
• Vegetable oil – oil is the key to moist muffins. I use canola oil but any neutral oil will do. If you’re looking to make a healthy pumpkin muffin, you can sub half of the oil for applesauce. No one will know the difference!
• Spices – to really bring out the pumpkin flavor we’ll add cinnamon, nutmeg, ginger, allspice and cloves. It’s the perfect combo of all the cozy fall flavors we love this time of year.
• Pumpkin – stock up on pumpkin puree next time you’re at the market because these muffins will be on repeat in your kitchen all season long. Be sure to purchase pure pumpkin puree, not to be confused with pumpkin pie filling. 
• Chocolate – for this recipe we are melting semi-sweet chocolate chips and swirling the chocolate into the top of the muffins before baking. Simply melt the chocolate in a heat safe bowl in the microwave in 30 second increments until smooth and shiny. It’s so easy and makes for a super pretty muffin top!

In addition to these ingredients you’ll need flour, eggs, granulated sugar, buttermilk, baking powder, baking soda, and salt.

 

How to make pumpkin muffins

From start to finish, these muffins can be ready in 30 minutes or less. There’s just 4 simple steps standing between you and a batch of the best pumpkin chocolate muffins. I can’t think of a single reason NOT to make these muffins!

First, whisk together the wet ingredients in a large bowl.

Second, gently fold in the dry ingredients which includes flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, cloves and salt. Be careful not to over mix the batter. For a light and airy crumb it’s important not to overwork the mixture. Aim for a few streaks of flour remaining. Don’t worry about working out all the lumps and bumps. 

Next, scoop the batter into a lined muffin tin and use a toothpick to swirl a teaspoon of melted chocolate on the top of each muffin.

And finally, bake at a high temperature of 400°F for 5-6 minutes and then reduce the heat to 350°F for another 7-8 minutes. Keep an eye on your oven and do not over bake. Serve warm with a cup of coffee or tea!

Tips for the best muffins

If you love a good muffin top as much as I do, try these tips and tricks and watch your muffins rise perfectly in the oven every time. Follow these same steps when making any of my muffin recipes, like my Peach Streusel Muffins or these decadent Double Chocolate Espresso Muffins. 

1. Do not over mix the batter. Less is more when it comes to mixing muffin batter. Avoid stirring the mixture too much or you will risk over working the glutens in the flour which results in dense, gummy muffins. 
2. Fill the liners 3/4 full. For perfectly domed muffins tops you’ll want to fill the muffin liners 3/4 of the way full. This gives the muffins room too rise without overflowing on to the top of the muffin pan. 
3. No peaking! Keep a close eye on your oven as the muffins bake but don’t be tempted to open the oven door. This will cause the steam to escape as the muffins bake which will prevent the muffin tops from rising nice and high. Keep the oven door closed until the end of the baking cycle when it’s time to test for doneness. 
4. Do not over bake. It takes just an extra minute or two in the oven for muffins to go from soft and tender to dry and crumbly. Not two ovens are the same so it’s important to keep an eye on the muffins as they bake. To test that they are done, gently press on the top of the muffin and it should spring back. A toothpick inserted into the top of the muffin should also come out clean or with just a few crumbs remaining. Allow the muffins to cool in the pan for about 5 minutes and then transfer them to a cooling rack. 

How to store muffins

These easy pumpkin muffins are amazing fresh from the oven but they are even better on the second day once all the pumpkin and warm spices have had a chance to marry together. They will stay moist for days which means you can make a batch on Monday and enjoy delicious muffins all week long. They also freeze beautifully. Simply wrap the cooled muffins in a layer of plastic wrap and place in a large plastic bag in the freezer. Defrost at room temperature and then pop them in the microwave for 15 seconds before serving. They’re perfect for breakfast on-the-go on a chilly fall morning. 

FAQ’s

Can I double the recipe? Yes! I highly recommend making a double batch. These muffins freeze perfectly and will last for up to three months in the freezer. They’re perfect for hurried weekday mornings or an after-school snack. You can defrost them at room temperature or reheat them in the microwave for 15 seconds or a 350°F oven for just 5 minutes. 

Why don’t my muffins have perfectly domed tops? Muffins that are over mixed or contain too much flour may not rise properly in the oven. Also, make sure you bake them at 400° for the first 5-6 minutes. The high heat causes a burst of steam that lifts the batter which creates those perfectly domed muffin tops.

Can I use homemade pumpkin puree? Absolutely. Keep in mind that homemade pumpkin puree generally contains more liquid than it’s canned counterpart. You can correct this by blotting the pumpkin with a paper towel to help remove some moisture before adding it to the batter. To make your own pumpkin {or squash} puree, try this recipe from Food52. 

Can I use chocolate chips instead of melted chocolate? If you are short on time or just don’t want to dirty another dish, you can skip melting the chocolate and turn this into pumpkin chocolate chip muffins. Simple drop a cupful of chocolate chips into the batter and fold them in. Reserve a handful to place on top of the muffins as soon as they emerge from the oven. I love the extra sweetness that semi-sweet chocolate chips offer but you can use milk chocolate chips or dark chocolate, whatever you have on hand. 

Why are my muffins dry? Muffins often turn out on the dry side because too much flour was added to the batter. For best results, use a digital kitchen scale for the most accurate measurements. I love this one from OXO. 

If you like these easy Pumpkin Chocolate Muffins, you might also like:

• Easy Peach Streusel Muffins
• The Best Blueberry Streusel Muffins
• Double Chocolate Espresso Muffins
• Glazed Coffee Cake Muffins

Other pumpkin recipes you’ll love:

• Pumpkin Bread with Streusel Topping
• Mini Pumpkin Whoopie Pies
• Mini Salted Caramel Pumpkin Cheesecakes
• Chocolate Dipped Brown Butter Pumpkin Madeleines

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