Fudgy Chocolate Pumpkin Muffins (Video)

These chocolate pumpkin muffins combine pureed pumpkin, pumpkin spice, and chocolate in the best way possible. They are absolutely fudgy and delicious! This post contains an affiliate link.

You might also like our QUICK pumpkin cinnamon rolls, our apple pull apart bread or our apple cider donuts! 

Watch our step by step video!

Guys, I may have a problem. And the problem is this recipe. These chocolate pumpkin muffins are SO. DANG. GOOD. Filled with pumpkin spice, chocolate AND pumpkin.

Double Chocolate Pumpkin Muffins

Earlier in the week Lizzy, from the Food Nanny, was on Insta Stories talking about how she only drinks a warm beverage for breakfast (hot chocolate, tea) and it helps curb her appetite in the mornings. I’ve always been a cereal or toast kind of girl, but I do love hot apple juice and if it can get me through that mid-morning urge to snack, I’ll try it.

Well, the next day I sipped my cup of apple juice while I made the chocolate pumpkin muffins, and was feeling pretty good about things until they came out of the oven. Of course, I needed to sample one. One turned into 2. Haha! I didn’t even last a day, but I’ve since done a lot better. The muffins were definitely worth it, though.

The sour cream and pumpkin puree make them ridiculously moist and delicious. I’ll be honest, they are basically chocolate pumpkin cupcakes. The chocolate chips mixed into the batter and pressed onto the top of each muffin adds a fudgy texture to these double chocolate pumpkin muffins.

Make a batch this fall, you won’t regret it!

Ingredients

• 1/2 cup cocoa powder
• 1 cup flour
• 1 Tbsp. pumpkin spice*
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, melted
• 3/4 cup sugar
• 1/4 cup sour cream
• 1 cup pumpkin puree
• 1 teaspoon vanilla
• 2 eggs
• 1 cup semi-sweet chocolate chips (plus extra for after baking)
• cooking spray

Directions

Preheat oven to 350 degrees. Line a muffin pan with 12 liners or spray with non stick cooking spray.

Whisk together dry ingredients in a large bowl. In a separate bowl combine wet ingredients.

Add dry ingredients to wet and stir. Fold chocolate chips into muffin batter.

Scoop batter into muffin liners and bake for 15 minutes. Top each muffin with a few chocolate chips and press down slightly.

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.

Tips For Freezing Double Chocolate Pumpkin Muffins

1. Store muffins in a freezer container or freezer safe plastic bag.
2. Muffins can freeze for up to 3 months.
3. When ready to eat again, thaw on the counter until room temperature or heat in microwave.

Best Kitchen Tools for Quick Bread Recipes

• Large bowl for mixing
• Danish Dough Whisk-–I’ve shared this tool on here multiple times, but it is seriously the best! It’s cuts through dough an batter so much better than a wooden spoon. I find myself using this far more than my KitchenAid stand mixer!
• 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!

Don’t Have Pumpkin Pie Spice?

No worries! It’s easy to make your own. Pumpkin pie spice can be made from allspice, cinnamon, nutmeg, ground cloves, ginger. Some mixes I’ve seen don’t include ginger, others don’t include allspice. I like coming up with my own ratio. 1 Tbsp. of my own pumpkin spice mix would include 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger and 1/4 teaspoon ground cloves. You can do whatever you’d like according to your personal taste!

Chocolate Pumpkin Muffins

A FAVORITE recipe in our home that will sure to be a hit in yours, too. These chocolate pumpkin muffins combine pureed pumpkin, pumpkin spice, and chocolate in the best way possible.

4.62 from 18 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 12

Calories: 260kcal

Ingredients

• 1/2 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1 Tbsp. pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter melted
• 3/4 cup sugar
• 1/4 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

These muffins will stay fresh (stored in a container) for 3 days. They also freeze well. If you don't have pumpkin spice you can use 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground cloves, and 1/2 teaspoon ginger.

Nutrition

Calories: 260kcal