Chocolate Pumpkin Muffins Are Delicious & Decadent

These chocolate pumpkin muffins combine pureed pumpkin, pumpkin spice, and chocolate in the best way possible.

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.

The perfect combination! I saw this recipe for a chocolate ganache pumpkin bread and it looked divine so I adapted the entire thing to make into muffins for my kids (minus the ganache), and it has quickly become a favorite over here.

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.

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

5 from 1 vote

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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.

Course Breakfast, Dessert

Cuisine American

Keyword pumpkin muffins, chocolate pumpkin, chewy pumpkin, pumpkin bread,

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 12

Ingredients

• 1/2 c. unsweetened cocoa powder
• 1 c. all-purpose flour
• 1 tbsp. pumpkin pie spice
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 c. butter melted
• 3/4 c. sugar
• 1/4 c. sour cream
• 1 tsp. vanilla extract
• 1 egg plus 1 egg yolk
• 1 c. pumpkin puree
• 1 c. semisweet chocolate chips plus extra for adding after baking

Instructions

1. Preheat oven to 350°. Line a muffin tin with 12 liners.
2. In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt.
   
3. In another large bowl, combine melted butter, sugar, sour cream, vanilla, egg and egg yolk until smooth. Fold in pumpkin puree.
   
4. Combine wet and dry ingredients. Fold in chocolate chips.
   
5. Scoop batter into muffin liners. Bake for 15 minutes.
   
6. Sprinkle a few extra chocolate chips onto each muffin as they get out of the oven. Press lightly into each muffin.
   
7. Let cool 5 minutes before transferring muffins to a cooling rack.
   

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