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.

The sour cream and pumpkin puree make them ridiculously moist and delicious.

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

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.

Chocolate Pumpkin Muffins Printable Recipe

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.

5 from 3 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 12

Calories: 260kcal

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

• 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, egg and egg yolk until smooth. Fold in 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.

Nutrition

Calories: 260kcal

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