This lightly sweetened chocolate pumpkin muffin recipe combines a gentle pumpkin flavor with rich chocolate for a versatile treat—perfect for an afternoon snack, a light dessert, or a cozy fall breakfast.
These muffins are a great way to use about 1 cup of leftover pumpkin puree. During pumpkin season I often have extra puree from other recipes and these muffins are an easy, delicious way to use it up.
Bonus: the recipe includes two formats—bakery-style and regular. Bakery-style muffins are larger, with tall domed tops, while the regular version yields standard-sized muffins.
“So good and so easy to make! The cleanup was so nice!!” -Rachel
Ingredients for Chocolate Pumpkin Muffins
These muffins use simple pantry staples and come together in one bowl for easy prep and cleanup.
- Pumpkin puree. Use 100% pumpkin puree (not pumpkin pie filling) as your base.
- Eggs. Provide structure and help hold the muffins together.
- Granulated sugar. Keeps the muffins moist. Since pumpkin adds natural sweetness, this recipe uses a moderate amount.
- Neutral oil. Canola, vegetable, or avocado oil works best for moist results; melted butter tends to produce a drier muffin.
- Vanilla extract. A small amount brightens the baked flavor.
- All-purpose flour. Gives the muffins the right crumb and structure.
- Cocoa powder. Adds the chocolate flavor; regular cocoa is used here, but Dutch-processed cocoa should work too.
- Baking powder. Slightly more than in some cake recipes to help create a tall muffin top.
- Salt. Enhances and balances the flavors.
- Chocolate chips. Use dark, semisweet, or milk chocolate depending on how sweet you want the muffins.
How to Make Chocolate Pumpkin Muffins
These muffins are made in one bowl with a spatula, so cleanup is minimal. Below are tips to help you get tall, tender muffins.
Mix the Wet Ingredients
In a large bowl, stir together pumpkin puree, eggs, sugar, oil, and vanilla until there are no streaks of egg. A spatula is convenient here—one utensil means one bowl to wash.
Add the Dry Ingredients
Add flour, cocoa powder, baking powder, and salt to the wet mixture. If your cocoa powder is lumpy, sift it first to avoid pockets of dry cocoa in the batter. Stir until just combined to keep the muffins tender—overmixing develops gluten and can make them dense.
Gently fold in the chocolate chips, aiming for about five folds so the batter remains light.
Divide the Batter into Muffin Cups
To achieve bakery-style domes, fill the paper liners to the top. For regular muffins, fill liners about two-thirds full. Using a scoop helps keep portions even. Sprinkle a few extra chocolate chips on top before baking for a pretty finish.
Bake and Enjoy
Bakery-style muffins bake best at a slightly higher temperature to form a tall top; regular muffins fare better at a lower temperature so they stay moist. Bake times below are a guideline—bake until the tops spring back to the touch or a toothpick inserted into the center comes out clean.
- Bakery-style muffins: 375°F / 190°C for 20–23 minutes.
- Regular muffins: 350°F / 175°C for 17–20 minutes.
For large muffins, leave extra space in the pan (fill every other cup) so they have room to expand evenly. Serve warm or at room temperature for the best flavor.
FAQs about Chocolate Pumpkin Muffins
No—the pumpkin flavor is mild, balanced with cocoa and chocolate chips. It’s pleasant for pumpkin lovers and approachable for people who prefer subtler pumpkin notes.
Store muffins in an airtight container at room temperature for up to three days, or refrigerate for up to five days.
Yes—add an extra 1/4 cup (50 g) sugar and use milk chocolate chips if you prefer a sweeter muffin.
Other Recipes You May Enjoy
If you enjoy fall muffins, try caramel chai muffins for a spiced, sweet option. For more chocolate, a chocolate Bundt cake without sour cream is rich and moist. For a nostalgic treat, Aunt Deb’s Special K bars are an easy anytime snack.
Dish Cleanup: Not Too Bad
This recipe rates low on cleanup: you’ll typically need one mixing bowl, one spatula, measuring tools, and a muffin pan—so cleanup is easy. Using a cookie scoop can reduce spills and make portioning neater.
Chocolate Pumpkin Muffins Recipe
Thanks so much for stopping by! If you make these muffins and enjoy them, please leave a review to share how they turned out.
Chocolate Pumpkin Muffins
Ingredients
- 1 cup (240 g) pumpkin puree
- 2 large eggs, at room temperature
- ¾ cup (150 g) granulated sugar
- ¼ cup (60 ml) neutral oil
- 1 teaspoon vanilla extract
- 1 ¼ cup (170 g) all-purpose flour, spooned and leveled
- 3 Tablespoons (18 g) cocoa powder
- 2 teaspoons (10 g) baking powder
- ½ teaspoon salt
- ⅓ cup (65 g) chocolate chips, plus more for topping
Instructions
- Preheat: For bakery-style muffins, preheat oven to 375°F / 190°C and line every other hole in a muffin pan with paper liners. For regular muffins, preheat to 350°F / 175°C and line a 12-cup pan.
- In a large bowl, stir together pumpkin puree, eggs, sugar, oil, and vanilla with a spatula until no streaks of egg remain.
- Add flour, cocoa powder, baking powder, and salt. Stir until just combined, scraping the sides of the bowl.
- Fold in the chocolate chips—about five gentle folds is enough.
- Scoop batter into liners: fill to the top for bakery-style or about two-thirds full for regular muffins. Top each with a few extra chocolate chips.
- Bake bakery-style muffins 20–23 minutes or regular muffins 17–20 minutes, until the tops spring back or a toothpick inserted into the center comes out clean. Cool slightly and enjoy.
Notes
Recommended Supplies
- Paper baking liners
- Spatula
- Mixing bowl
- Muffin pan
- Cookie scoop (optional)
Nutrition
I’d love to see your results—share a photo on Instagram and tag @floralapronblog or use the hashtag #floralapronbakes.