These double chocolate pumpkin muffins are rich, fudgy, and packed with pumpkin spice and chocolate chips. Pumpkin puree and sour cream make them incredibly moist, while cocoa powder and chocolate chips give them a deep chocolate flavor.
Looking for more pumpkin inspiration? I've rounded up my favorite 21 Best Pumpkin Recipes for Fall →, including pumpkin cookies, muffins, breads, pies, and more.
If you love chocolate muffins, these are a must-make for fall. They're rich and fudgy like a chocolate cupcake, but packed with pumpkin and warm pumpkin spice.
The batter comes together quickly, and the muffins only need about 15 minutes in the oven. Add a few extra chocolate chips to the tops, and you've got a bakery-style pumpkin muffin that's hard to resist.
Why You'll Love These Double Chocolate Pumpkin Muffins
- Rich and fudgy. Cocoa powder, chocolate chips, pumpkin, and sour cream create an incredibly moist texture.
- Double chocolate. There's chocolate in the batter and chocolate chips throughout.
- Full of pumpkin flavor. Pumpkin puree and pumpkin pie spice add classic fall flavor.
- Easy to make. The batter comes together in about 10 minutes.
- No mixer required. You can easily mix these muffins by hand.
- Quick to bake. They only need about 15 minutes in the oven.
- Perfect for fall. These are delicious for breakfast, snacks, school lunches, or dessert.
- Freezer-friendly. Make a batch now and freeze some for later.
What Makes These Chocolate Pumpkin Muffins So Good?
The combination of pumpkin puree and sour cream is the secret to the texture.
Pumpkin adds moisture and flavor, while sour cream makes the muffins exceptionally tender. Cocoa powder gives the batter a rich chocolate flavor, and chocolate chips add pockets of melted chocolate throughout.
I also like pressing a few extra chocolate chips into the tops while the muffins are still warm. They melt slightly into the tops and make these muffins look—and taste—even more decadent. They're basically chocolate pumpkin cupcakes without the frosting.
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
Jump to:
- Why You'll Love These Double Chocolate Pumpkin Muffins
- What Makes These Chocolate Pumpkin Muffins So Good?
- What Others Are Saying
- Tips for the Best Chocolate Pumpkin Muffins
- Ingredients
- How To Make Fudgy Chocolate Pumpkin Muffins
- Double Chocolate Pumpkin Muffin FAQs
- What to Serve With Chocolate Pumpkin Muffins
- More Pumpkin Recipes To Make
- Chocolate Pumpkin Muffins
Tips for the Best Chocolate Pumpkin Muffins
- Use 100% pumpkin puree. Don't substitute pumpkin pie filling, which already contains sugar and spices.
- Don't overmix the batter. Stir the wet and dry ingredients together just until combined.
- Use sour cream for the best texture. Sour cream makes these muffins especially moist and tender.
- Try a combination of cocoa powders. I like using half regular unsweetened cocoa powder and half Special Dark cocoa powder for a deeper chocolate flavor.
- Use your favorite chocolate chips. Semisweet, milk chocolate, or dark chocolate chips all work.
- Add extra chocolate chips to the tops. This gives the muffins an extra chocolatey finish.
- Don't overbake. The muffins should be moist and fudgy. Start checking them around 15 minutes.
- Let them cool slightly before eating. The chocolate chips will be soft and melty when the muffins are warm.
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 after 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.
Double Chocolate 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.
This recipe makes 12 standard-size muffins. If you fill the muffin cups more generously, you may need to increase the baking time slightly.
Store the muffins in an airtight container at room temperature for up to 3 days. They're especially good the next day, after the chocolate has softened and the pumpkin flavor has had time to develop.
Yes! These muffins freeze very well. Allow them to cool completely, then place them in a freezer-safe container or freezer bag. Freeze for up to 3 months.
Thaw at room temperature or warm one in the microwave for a few seconds before serving.
What to Serve With Chocolate Pumpkin Muffins
These muffins are delicious with:
- Hot chocolate
- Cold milk
- Apple cider
- Whipped cream
- A drizzle of chocolate sauce
They're rich enough to serve as dessert but easy enough to make for breakfast.
More Pumpkin Recipes To Make
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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!