Chocolate Pumpkin Muffins: Quick Fall Delight!
Oh wow, these Chocolate Pumpkin Muffins are everything I love about fall! Picture this…. rich chocolate mixed with cozy pumpkin spices.
Can you imagine anything better? They’re perfect when you need a quick breakfast or want something sweet in the afternoon. Your whole kitchen will smell AMAZING while they bake!
So if you’re like me and can’t get enough pumpkin-chocolate combo, you’ve got to check out these Pumpkin Chocolate Chip Muffins too. Trust me on this one!
Ingredients You’ll Need
Here’s the good news—you probably have most of this stuff already! Just peek at the recipe card down below for the exact amounts you’ll need.
- All-Purpose Flour: This is what makes your muffins nice and fluffy inside.
- Pumpkin Puree: The star of the show! Keeps everything super moist and yummy.
- Cocoa Powder: Because we need that deep chocolate taste, right?
- Chocolate Chips: Little pockets of melty chocolate in every bite. Yum!
- Brown Sugar: Makes them sweet and adds that caramel-y flavor we love.
- Eggs: These help hold everything together and make them light.
- Pumpkin Pie Spice: All those warm spices like cinnamon and nutmeg together.
- Baking Soda: This is what makes them rise up nice and tall.
How to Make Chocolate Pumpkin Muffins
So here’s the deal—these are super easy to make! Mix, pour, bake, and you’re done in about 30 minutes.
Step 1: Preheat and Prepare
First things first—turn your oven to 375°F. Pop some paper liners in your muffin tin or give it a good spray. Nobody wants stuck muffins!
Step 2: Mix Dry Ingredients
Grab a big bowl and toss in 2 cups flour, 1/3 cup cocoa powder, 1 tablespoon pumpkin pie spice, 1 teaspoon baking soda, and 1/2 teaspoon salt. Give it a good stir!
Step 3: Combine Wet Ingredients
Now, in your other bowl, whisk up 1 cup pumpkin puree, 3/4 cup brown sugar, 1/2 cup oil, 2 eggs, and 1 teaspoon vanilla. Make sure it’s nice and smooth!
Step 4: Fold Together
Pour your wet stuff into the dry bowl. Here’s the trick—fold it gently until you barely see any flour. Then fold in 1 cup chocolate chips. Save some for the tops!
Step 5: Fill Muffin Cups
Scoop that batter into your muffin cups. Fill them about 3/4 full—they need room to puff up! Sprinkle those extra chocolate chips on top because more chocolate is always better, right?
Step 6: Now Bake Time
Pop them in for 18-22 minutes. You’ll know they’re ready when you poke a toothpick in and it comes out mostly clean. The tops should bounce back when you touch them.
Step 7: Cool and Enjoy
Take them out and let them sit for 5 minutes. Then move them to a cooling rack. Or if you’re like me, eat one while it’s still warm and melty!
Tips for the Best Chocolate Pumpkin Muffins
- Go easy on the mixing—just stir until you can’t see dry flour anymore. Overmixing makes them tough!
- Use real pumpkin puree, not the pie filling stuff. That has sugar already mixed in.
- A cookie scoop is your friend here. All your muffins will look professional and bake evenly.
- Start checking at 18 minutes because every oven is different. Dry muffins make nobody happy!
- Keep them fresh in a container for 3 days or freeze them for later. They’re great for grab-and-go!
Variations and Substitutions
Want to mix things up? No problem! Here are some fun ways to make these muffins your own.
- Need gluten-free? Just swap regular flour for a gluten-free blend. Easy peasy!
- Love nuts? Toss in some chopped walnuts or pecans for extra crunch. So good!
- Want it less sweet? Use dark chocolate chips instead. They’re more intense and less sugary.
- Feeling fancy? White chocolate chips make these taste like a special treat. Different but delicious!
- Cutting calories? Replace the oil with applesauce. They’ll still be moist and tasty, promise!
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Sure can! Just make sure you cook it and mash it really well. Squeeze out extra water so your muffins don’t get soggy.
How do I store these muffins?
Keep them in a container with a lid on your counter for 3 days. Or stick them in the fridge for a week!
Can I freeze chocolate pumpkin muffins?
Absolutely! Put cooled muffins in a freezer bag for up to 3 months. Warm them up when you want one. PERFECT for busy mornings!
Can I make these muffins ahead of time?
Yep! Bake them 2 days early and keep them covered. Honestly, they taste even better the next day when everything melds together.
Why are my muffins dense?
You probably mixed too much! When you stir a lot, it makes them heavy. Just fold gently until things look combined.
Can I use pumpkin pie filling instead?
Nope, don’t do it! Pie filling has tons of sugar and spices already. It’ll make your muffins way too sweet.
What’s the best way to reheat them?
Microwave one for about 15-20 seconds. Or warm them in the oven at 300°F for 5 minutes. Easy!
Can I make mini muffins instead?
Sure thing! Use a mini pan and bake for just 10-12 minutes. Poke one with a toothpick to check if they’re done.
Chocolate Pumpkin Muffins: Quick Fall Delight!
Ingredients
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 3/4 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips plus extra for topping
Equipment
- 12-cup muffin pan
- Muffin liners or cooking spray
- Two mixing bowls
- Whisk
- Rubber spatula
- Ice cream scoop
Instructions
- Preheat oven to 375°F and line muffin pan with paper liners or grease cups thoroughly.
- Whisk together flour, cocoa powder, pumpkin pie spice, baking soda, and salt in a large bowl.
- In a separate bowl, mix pumpkin puree, brown sugar, oil, eggs, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and fold gently until just barely combined throughout.
- Fold in chocolate chips carefully, reserving some extra for sprinkling on muffin tops.
- Fill each muffin cup about three-quarters full using an ice cream scoop for even portions.
- Sprinkle remaining chocolate chips on top of each muffin for extra chocolatey goodness.
- Bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for 5 minutes before transferring to a wire cooling rack.
- Serve warm or at room temperature and enjoy your delicious fall treat!
Notes
- Don’t overmix batter to keep muffins tender, light, and perfectly fluffy inside.
- Use pure pumpkin puree, not pie filling, for the best texture and flavor.
- Store muffins in an airtight container at room temperature for 3 days maximum.
- Freeze cooled muffins in freezer bags for up to 3 months for later.
- Add extra chocolate chips on top before baking for more chocolate flavor.
