This lightly sweetened chocolate pumpkin muffin recipe combines a gentle pumpkin taste with rich chocolate. Use dark, semisweet, or milk chocolate chips depending on how sweet you’d like the muffins to be—these are perfect for an afternoon snack, a light dessert, or a cozy fall breakfast.
These muffins are a great way to use one cup of leftover pumpkin puree. During pumpkin season I often have leftover puree from recipes like pumpkin spice caramels or pumpkin pie ice cream, and this quick muffin recipe is an easy, satisfying way to use it up.
Bonus: the recipe includes directions for two sizes—bakery-style and regular. Bakery-style muffins are larger with tall, crackly tops, while the regular version yields smaller, everyday muffins.
“So good and so easy to make! The cleanup was so nice!!” -Rachel
Ingredients for Chocolate Pumpkin Muffins
These chocolate pumpkin muffins use simple pantry ingredients and come together in one bowl for minimal cleanup.
- Pumpkin puree. Use 100% pumpkin puree, not sweetened pumpkin pie filling.
- Eggs. Provide structure and help bind the muffins.
- Granulated sugar. Keeps the muffins moist—this recipe is lightly sweetened so it doesn’t need a large amount.
- Neutral oil. Canola, vegetable, or avocado oil works well; it keeps the muffins tender.
- Vanilla extract. A touch to enhance the baked flavor.
- All-purpose flour. Gives the muffins the right crumb and structure.
- Cocoa powder. Provides the chocolate base; regular or Dutch-processed will work.
- Baking powder. A bit more than in cakes to help develop a tall muffin top.
- Salt. A pinch to balance the flavors.
- Chocolate chips. Choose dark for less sweetness or milk for a sweeter muffin.
How to Make Chocolate Pumpkin Muffins
This recipe is made in one bowl using a spatula, which keeps the process quick and cleanup light. Below are tips to help you get tall, tender muffins with a nice dome.
Mix the Wet Ingredients
In a large bowl, stir together the pumpkin puree, eggs, sugar, oil, and vanilla until no streaks of egg remain. A spatula works well so you only need to wash one utensil, and it makes it easy to fold in the dry ingredients later.
Add the Dry Ingredients
Add the flour, cocoa powder, baking powder, and salt to the wet mixture. If your cocoa is lumpy, sift it first to avoid clumps. Stir the dry ingredients into the wet just until combined—overmixing develops gluten and can make the muffins dense.
Gently fold in the chocolate chips with about five folds; this keeps the batter tender while evenly distributing the chips.
Divide the Batter into Muffin Cups
To achieve bakery-style tall tops: fill paper liners right to the top, give each muffin enough surrounding airflow by leaving empty holes between filled ones, and bake at a higher temperature. Use a scoop for even portions.
For regular muffins, fill liners about two-thirds full. They’ll still develop a dome but are less likely to overflow.
Finish by sprinkling a few extra chocolate chips on top of each muffin.
Bake and Enjoy
Bake large bakery-style muffins at 375°F (190°C) for 20–23 minutes and regular muffins at 350°F (175°C) for 17–20 minutes. The tops should spring back when gently pressed or a toothpick inserted in the center should come out clean. Let cool briefly, then enjoy warm or at room temperature.
FAQs about Chocolate Pumpkin Muffins
No — they have a mild pumpkin flavor that appeals to both fans and those who prefer subtle pumpkin notes.
Store muffins in an airtight container at room temperature for up to three days, or refrigerate for up to five days.
To make the muffins sweeter, add an extra 1/4 cup (50 g) granulated sugar and use milk chocolate chips.
Other Recipes You May Enjoy
If you like fall muffins, try caramel chai muffins for a spiced alternative. For a chocolate option, a chocolate Bundt cake without sour cream is deeply chocolatey and moist. For a nostalgic treat, try a classic cereal bar recipe.
Dish Cleanup: Not Too Bad
This recipe has an easy cleanup: one mixing bowl, one spatula, and a few measuring cups. I rate the cleanup a 2 out of 5—simple and quick. Using a scoop can reduce spills and help keep pans cleaner.
Chocolate Pumpkin Muffins Recipe
Thanks for stopping by! If you try these muffins and enjoy them, please leave a review to let others know how they turned out.
Chocolate Pumpkin Muffins
Ingredients
- 1 cup (240 g) pumpkin puree
- 2 large eggs, at room temperature
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (60 ml) neutral oil
- 1 teaspoon vanilla extract
- 1 1/4 cup (170 g) all-purpose flour, spooned and leveled
- 3 Tablespoons (18 g) cocoa powder
- 2 teaspoons (10 g) baking powder
- 1/2 teaspoon salt
- 1/3 cup (65 g) chocolate chips, plus more for topping
Instructions
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This recipe yields about 8 large bakery-style muffins or 12 regular muffins.
For bakery-style muffins: preheat oven to 375°F / 190°C and line every other hole in a muffin pan with liners.
For regular muffins: preheat oven to 350°F / 175°C and line a 12-cup muffin 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 with a spatula until just combined, scraping the bowl sides.
- Fold in the chocolate chips, about five folds, until evenly distributed.
- Scoop batter into muffin liners: fill to the top for bakery-style or two-thirds full for regular muffins. Top each muffin 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 comes out clean. Cool briefly and enjoy.
Notes
Store in an airtight container at room temperature for up to three days, or refrigerate for up to five days.
Recommended Supplies
- Paper muffin liners
- Mixing bowl and spatula
- Muffin pan (12-cup recommended)
- Cookie scoop or ice cream scoop for even portions
Nutrition
Serving: 1 muffin | Calories: 273 kcal | Carbohydrates: 42 g | Protein: 4 g | Fat: 11 g | Sugar: 24 g
I’d love to see how your batch turns out—take a photo and tag @floralapronblog on Instagram or use #floralapronbakes to share.