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Chocolate Pumpkin Muffins

How to make Chocolate Pumpkin Muffins Homemade and delicious
Servings 12 muffins


  • 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


  • 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!