Chocolate Pumpkin Muffins are extra moist of pumpkin puree and get a double dose of chocolate from melted chocolate chips and cocoa powder!

If you like our traditional Recipe for pumpkin muffins, then you will definitely love this chocolate-containing version. That’s the perfect thing Breakfast to make any autumn morning or prepare in advance and store in the freezer for cooking.

Chocolate pumpkin muffins on grate


Pumpkin Chocolate Chip Muffins make a great breakfast, holiday treat or school meal. The sweet treats are so easy to take on the go and they are great for putting them in a sandwich bag and putting them in packed lunches as a delicious surprise for normal school meals.

Double Chocolate Pumpkin Muffins are like the perfect cross between Pumpkin bread and chocolate muffins. It’s a great way to enjoy the flavors of the season Pumpkin spice in a more portable and less messy way than pumpkin bread. Instead of having to cut slices that can crumble anywhere, Pumpkin Chocolate Muffins are compact and easy to transport in their paper liners.

Chocolate pumpkin muffins collage Double Chocolate Pumpkin Muffins may taste bakery-worthy, but they are easy to make without fuzzy ingredients. All you need for the rich chocolate flavor is a little cocoa powder and chocolate chips. Similarly, for pumpkin flavor, you just need canned pumpkin (which you would use for pumpkin pie filling) and pumpkin spice. Using canned pumpkin puree in the wet ingredients makes the chocolate muffins incredibly tender. The two different varieties come together to make perfectly delicious muffins.

To make the muffins look as baked as they taste, be sure to leave some chocolate chips to the side when combining them with the muffin batter. After placing the dough in the muffin tins, sprinkle the remaining chips over the top. This will ensure that there are some whole, shiny, chocolate chips looking forward instead of all covered in buns.



If you want to use this muffin recipe for meal preparation, just make a double batch. Use an extra large mixing bowl and double up on the amount of wet and dry ingredients. Line two cupcake tins with paper muffin cups and divide the dough evenly into 24 muffins for baking.

Once you have baked the muffins, you can enjoy one serving fresh and leave the other for later. Allow the second batch to cool to room temperature, then place in an airtight container or freezer bag to freeze for up to 3 months. Thaw Chocolate Pumpkin Muffins in the refrigerator and eat them chilled or reheat them in the oven.

Chocolate pumpkin muffins on grate with bite taken


  • Chocolate chips: You can use different kinds of chocolate chips in your Pumpkin Chocolate Chip Muffins like milk chocolate chips, dark chocolate chips or white chocolate chips. If you want extra chocolate in the recipe, just use one of the different kinds of chocolate chips as extra chocolate chips along with the semi-sweet already required in the ingredients.
  • Mini muffins: To make this recipe even more portable, try making adorable mini muffins. So that the chocolate chips do not overwhelm the mini muffins, just use the mini chocolate chips instead.
  • Wheat muffins: To make wholemeal muffins, just replace universal flour with wholemeal flour.
  • Sweetener: If you do not want to use processed sugar in your recipe, just replace the brown sugar with maple syrup. Switching maple syrup to brown sugar is a 1 to 1 exchange.
  • Mix-ins: For some delicious mix-ins along with chocolate chips, try adding walnuts, pecans, almonds, pumpkin seeds or dried cranberries.

Chocolate pumpkin muffins on grate



  • Serve: Stored in an airtight container Chocolate Pumpkin Muffins keep well at room temperature for up to 2 days.
  • Store: You can also store them in the refrigerator for up to 1 week. Always allow the muffins to cool to room temperature before sealing.
  • Freeze: To freeze the muffins, start by flash freezing them for an hour in their muffin tin. After class, you can transfer them to a freezer bag. Flash freezer them do so they do not freeze together. They will be good for up to 3 months.

Chocolate pumpkin muffins on grate

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  • Preheat the oven to 350 degrees.

  • Line a 12 cup muffin tin with muffin liners.

  • Add pumpkin puree, eggs, vegetable oil, sour cream, brown sugar and vanilla extract in a large bowl and whisk until completely combined.

  • In another bowl, sift flour, cocoa powder, pumpkin pie, baking powder, baking powder and salt and whisk until just blended.

  • Add the dry ingredients to the wet ingredients, and whisk until just blended.

  • Stir in ½ cup of chocolate chips.

  • Use a ¼ cup ice cream spoon to pour the dough into each liner.

  • Top with ½ cup of chocolate chips.

  • Bake for 18-20 minutes or until a toothpick comes out clean.

Calories: 240kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 126mg | Potassium: 129mg | Fiber: 2g | Sugar: 24g | Vitamin A: 3286IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg

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Chocolate pumpkin muffins collage