Just wait till you try a bite of these Chocolate Pumpkin Muffins. You’re not going to believe the taste and flavor that come out of these tiny treats! What used to be just for breakfast might just become one of your favorite go-to desserts.
These muffins are made with simple ingredients found in your pantry and they make the perfect snack or treat for your kids.
Best Chocolate Pumpkin Muffins
Chocolate Pumpkin Muffins
We have hit the cooler season of fall. What that means for you and your taste buds is that eating anything and everything pumpkin flavored needs to be on your radar.
What I can tell you about these delicious homemade muffins is that I crave them all year long. Once the fall season arrives, I can’t wait to bake a batch of these muffins up.
How to Make Chocolate Pumpkin Muffins
Some of the ingredients you will need to make these Chocolate Pumpkin Muffins is in this picture below. However, I have the full ingredients and recipe to print out towards the bottom of the page.
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Chocolate Pumpkin Muffins Recipe
This recipe does call for a few more ingredients than I usually share but most of these can probably already be found in your pantry or spice cabinet.
- 2 eggs
- 2/4 cup granulated sugar
- ¼ cup brown sugar, packed
- ¼ cup vegetable oil
- ¾ cup pumpkin puree
- ¼ cup water
- 1 ½ cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 cup chocolate chips, divided
- ¼ cup cocoa powder
Start by preheating your oven to 400 degrees F and line a muffin pan with paper muffin liners and set aside.
In a medium-sized bowl, cream together eggs and both sugars. Then add oil, pumpkin puree, and water. Mix them all until all of the ingredients are well incorporated with one another.
In a separate bowl, sift together flour, baking powder, and soda, cinnamon, nutmeg, and salt. Slowly add all of the dry ingredients into the wet ingredients and mix it thoroughly.
Next, pour half of the batter into a small bowl.
In a microwave safe bowl, melt ½ cup chocolate chips in 30-second intervals and pour it into one of the bowls of batter. Mixing it each time.
Add your cocoa powder to the pumpkin batter and chocolate mixture and mix it thoroughly.
Fold the chocolate and pumpkin batter back into the other pumpkin batter, taking care you don’t mix both but instead, create a “marble effect.”
Scoop batter into each section of the muffin pan – filling them about ¾ of the way.
Use the remaining ½ cup chocolate chips to top off each muffin.
Don’t these chocolate pumpkin muffins look scrumptious already?!
Put them in the oven and bake them for 20 minutes or until a toothpick comes out clean once inserted in the center.
Allow them to cool for 10 minutes before serving and then enjoy them!
Easy Fall Recipes
Once you make these Pumpin Muffins Your family will love these fall recipe ideas too.
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Pumpkin Recipes
Studies have shown that if you like this, you will also love the following recipes. I have pulled them together for you right here!
Pumpkin Brownies
Chocolate Pumpkin Muffin Recipe
Chocolate Pumpkin Muffins
Ingredients
- 2 eggs
- 2/4 cup granulated sugar
- ¼ cup brown sugar packed
- ¼ cup vegetable oil
- ¾ cup pumpkin puree
- ¼ cup water
- 1 ½ cups a/p flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
- 1 cup chocolate chips divided
- ¼ cup cocoa powder
Instructions
- Preheat oven to 400 degrees F.
- Line a muffin pan with paper muffin liners and set aside.
- In a medium-sized bowl, cream together eggs and both sugars.
- Add oil, pumpkin puree, and water. Mix until all ingredients are well incorporated with one another.
- In a separate bowl, sift together flour, baking powder, and soda, cinnamon, nutmeg and salt.
- Slowly add dry ingredients into wet ingredients and mix thoroughly.
- Pour half of the batter into a small bowl.
- In a microwave safe bowl, melt ½ cup chocolate chips in 30 second intervals. Pour into one of the bowls of batter. Mix.
- Add cocoa powder to the pumpkin batter and chocolate mixture. Mix thoroughly.
- Fold the chocolate and pumpkin batter back into the other pumpkin batter, taking care you don’t mix both but instead, create a “marble effect.”
- Scoop batter into each section of the muffin pan – filling them about ¾ of the way.
- Use the remaining ½ cup chocolate chips to top off each muffin.
- Bake for 20 minutes or until a toothpick comes out clean once inserted in the center.
- Allow them to cool for 10 minutes on a wire rack. Serve and enjoy!
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