These chocolate pumpkin muffins combine pureed pumpkin, pumpkin spice, and chocolate in the best way possible. They are absolutely fudgy and delicious!
You might also like our QUICK pumpkin cinnamon rolls, our apple pull apart bread or our apple cider donuts!
Double Chocolate Pumpkin Muffins
I may have a problem. And the problem is this recipe. These chocolate pumpkin muffins are SO. DANG. GOOD. I'll be honest, they are basically chocolate pumpkin cupcakes.
Why I Like This Recipe
- Fudgy and delicious. The chocolate chips mixed into the batter and pressed onto the top of each muffin add a fudgy texture to these double chocolate pumpkin muffins.
- Moist muffins. The sour cream and pumpkin puree make them ridiculously moist and delicious.
- Easy to reheat. Simply microwave the muffins for a few seconds on day 2 to slightly melt the chocolate again. They'll taste like they just came out of the oven!
What Others Are Saying
I’ve never reviewed a recipe before but felt compelled because this is truly the best muffin ever and we will surely be making batches to come. Thank you!!---Jenn
My family LOVED these! The extra chocolate chips on top definitely make it complete <3---Brooke
I love this recipe!! I usually need to cook a little longer if I put all the batter into 12 muffins.---Haunnah
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Tips and Tricks
- Homemade pumpkin pie spice. Here's a simple pumpkin pie spice mix if you don't have a bottle on hand: 2 teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon ground cloves. This makes 1 Tbsp. You can do whatever you'd like according to your personal taste!
- Use a Danish Dough Whisk. I've shared this tool multiple times, and it is seriously the best! It cuts through dough and batter much more effectively than a wooden spoon. I find myself using this far more than my KitchenAid stand mixer!
- Storage tips. Store muffins in a freezer container or freezer-safe plastic bag. Muffins can freeze for up to 3 months. When ready to eat again, thaw on the counter until room temperature or heat in the microwave.
- Large Muffin Tin. My husband bought me a giant muffin tin from Costco that bakes 24 muffins at a time. I wasn't sure I'd get a lot of use out of it at first, but it's amazing! I make double batches of muffins and freeze half for another day!
Ingredients
- Cocoa powder (baking cocoa): My favorite is a 50/50 blend of regular baking cocoa and Hershey's special dark baking cocoa.
- All purpose flour
- Pumpkin spice: This is where you can get creative. Use my measurement as a guide or make your own blend of spices.
- Baking soda, baking powder and salt.
- Butter: I always use butter in cookies, unless otherwise directed. I prefer salted butter, but you can use unsalted butter if you'd like.
- Sugar
- Sour cream: Creates a moist bread.
- Pumpkin puree: Use 100% pumpkin puree, not pumpkin pie filling.
- Vanilla
- Eggs: For richness and texture.
- Chocolate chips: It doesn't matter which one you use; they taste the same! Chocolate chips are mixed into the batter and also sprinkled on top of the batter before baking.
- See the recipe card for full information on ingredients and quantities.
How To Make Fudgy Chocolate Pumpkin Muffins
Step 1: Preheat oven to 350 degrees. Line a muffin pan with 12 liners or spray with non stick cooking spray. In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt.
Step 2: In another large bowl, combine melted butter, sugar, sour cream, vanilla, eggs and pumpkin puree.
Step 3: Combine wet and dry ingredients. Fold in chocolate chips.
Step 4: Scoop batter into muffin liners and bake for 15 minutes.
Step 5: Top each muffin with a few chocolate chips and press down slightly once they come out of the oven.
This recipe yields 12 delicious muffins that can be stored in a container for 3 days on the counter. They also freeze well for a few months in freezer bags.
Pumpkin Muffin FAQs
Yes, plain Greek yogurt can be used in place of sour cream for pumpkin bread and muffins.
To make a tablespoon of pumpkin pie spice, mix the following ingredients together: 2 teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon ground cloves.
Yes, to make a loaf of double chocolate pumpkin bread instead of muffins, follow my recipe for chocolate pumpkin bread or simply bake in a loaf pan for 55 minutes.
More Pumpkin Recipes To Make
MADE THIS RECIPE AND LOVED IT? 💛 Please leave a STAR rating and COMMENT below! Post it to Facebook or Pinterest to easily share with friends!
Chocolate Pumpkin Muffins
Ingredients
- ½ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 Tbsp. pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter melted
- ¾ cup sugar
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup pumpkin puree
- 1 cup semisweet chocolate chips plus extra for adding after baking
Instructions
- Preheat oven to 350°. Line a muffin tin with 12 liners.
- In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt.
- In another large bowl, combine melted butter, sugar, sour cream, vanilla, eggs and pumpkin puree.
- Combine wet and dry ingredients. Fold in chocolate chips.
- Scoop batter into muffin liners. Bake for 15 minutes.
- Sprinkle a few extra chocolate chips onto each muffin as they get out of the oven. Press lightly into each muffin.
- Let cool 5 minutes before transferring muffins to a cooling rack.
Notes
Nutrition
Adina Lubeek says
Thank you for this recipe. I made a cake though not muffins. Just needed a little more cooking time. Family loved it. 😍 My 15 year old who is not a fan of pumpkin said that we should eat pumpkin this way all the time!
Brandy says
Great idea! I bet it was delicious as a cake! It's my favorite way to have pumpkin too. 🙂
Brooke H. says
My family LOVED these! The extra chocolate chips on top definitely make it complete <3
Brandy says
Yay! So glad to hear. You can't have too much chocolate!
Haunnah McInelly says
I love this recipe!! I usually need to cook a little longer if I put all the batter into 12 muffins. Curious if anyone has tried an alternative to the sugar?
Brandy says
Glad to hear that you like the recipe! 🙂
Claudine says
Hi,
Can you without the pumpkin spice?
Brandy says
You can make them without the pumpkin spice!
Jen says
I’ve never reviewed a recipe before but felt compelled because this is truly the best muffin ever and we will surely be making batches to come. Thank you!!
Brandy says
Jen, you just made my day! These are my FAVORITE, too!
Linda says
Great recipe anytime of year! These are so moist and delicious.
An aside: your recipes would be easier to read if you used the standard “T” for tablespoon and “tsp” for teaspoon.
Miz Helen says
Your Chocolate Pumpkin Muffins look fantastic! Thanks so much for sharing your post with us at Full Plate Thursday, we have really enjoyed it. Hope you have a great day and come back soon!
Miz Helen
Andrea Tabler says
Thanks for sharing your Pumpkin Muffin recipe last week... we featured you in today's Sunday Features! http://www.tablerpartyoftwo.com/pumpkin-muffins-roundup-sunday-features-196/
Create With Joy says
Congrats Brandy - you are one of our four featured guests at Inspire Me Monday at Create With Joy this week - your muffins look scrumptious!
Brandy says
Yay, thank you!!
Create With Joy says
Brandy, your muffins look scrumptious! Thanks for sharing at Inspire Me Monday at Create With Joy and CONGRATS - you are one of our four featured guests this week! 🙂
Miss Kitty says
Perfect for Fall! Thanks for sharing this recipe...I need to take a goodie to a neighbor and I think this is going to be it. I pinned so I will have the recipe for future reference.
Brandy says
I hope you like them as much as we do!