Chocolate Pumpkin Muffins: Quick Fall Delight!
Moist chocolate pumpkin muffins with warm fall spices and melty chocolate chips. Perfect for breakfast or a cozy autumn dessert treat.
Equipment
- 12-cup muffin pan
- Muffin liners or cooking spray
- Two mixing bowls
- Whisk
- Rubber spatula
- Ice cream scoop
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
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.