These Chocolate Pumpkin Muffins are a tasty treat that combines rich chocolate with the warmth of pumpkin. They’re moist, fluffy, and perfect for breakfast or a snack!
Honestly, who can resist a muffin that’s both healthy and delicious? I love to have these with a cup of hot chocolate on a chilly day. They really hit the spot! ☕️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the muffins. If you want to make them gluten-free, you can substitute with a gluten-free flour blend. I’ve tried almond flour in a similar recipe, and it adds a nice nutty flavor!
Cocoa Powder: Unsweetened cocoa powder is crucial for that rich chocolate flavor. Dutch-processed cocoa can also work well if you prefer a smoother taste. For a fun twist, try using dark cocoa for a more intense chocolate kick!
Pumpkin Puree: Canned pumpkin is super convenient, but homemade puree works just as well. If you have butternut squash, you can use that instead— it provides a similar texture and sweetness.
Sugars: Granulated and brown sugars together give a great balance of sweetness and moisture. For a lower sugar option, you can use coconut sugar or a natural sweetener like maple syrup, adjusting the liquid amounts in the recipe.
Vegetable Oil: This keeps the muffins moist. You could substitute with melted coconut oil or applesauce for a healthier option! I often use Greek yogurt to add moisture and protein.
How Do You Achieve the Perfect Muffin Texture?
Getting the right texture can be tricky, but it’s all about mixing! To keep your muffins fluffy, follow these steps:
- Mix wet and dry ingredients separately before combining them. This helps ensure everything is evenly mixed.
- When combining wet and dry, stir until just blended. Overmixing can cause tough muffins— a few lumps are perfectly fine!
- Don’t skip the resting time after baking. Letting them cool in the pan for a few minutes will help set their shape.
- Always check doneness with a toothpick; you want it clean but not dry.
How to Make Chocolate Pumpkin Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
Wet Ingredients:
- 1 cup pumpkin puree (canned or homemade)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1/4 cup milk (dairy or plant-based)
Extras:
- 1 cup semi-sweet chocolate chips, plus extra for topping
How Much Time Will You Need?
This delightful recipe will take approximately 15 minutes of prep time and about 20 minutes of baking time. You’ll want to let them cool for 5 minutes in the pan before transferring them to a wire rack. Overall, you’ll be enjoying your muffins in about 40 minutes—perfect for a quick treat!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). This ensures your muffins bake evenly. While the oven heats up, you can get everything else ready!
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, and cloves) until well combined. This step helps to evenly distribute the leavening agents and spices in the flour.
3. Prepare the Wet Ingredients:
In a separate bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and milk. Whisk until the mixture is smooth and well blended—no lumps allowed here!
4. Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps. Overmixing can lead to dense muffins!
5. Add the Chocolate Chips:
Fold in the chocolate chips with a spatula, keeping a handful aside for topping later. This will add that delicious chocolate flavor throughout!
6. Fill the Muffin Cups:
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. This gives them room to rise without overflow. Top each muffin with a few reserved chocolate chips for an extra indulgent touch.
7. Bake:
Pop the muffin tin into your preheated oven and bake for 18-22 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean (some melted chocolate is totally fine!).
8. Cool the Muffins:
Once baked, take the muffins out and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step helps avoid soggy bottoms!
9. Enjoy!
Finally, enjoy your warm, moist Chocolate Pumpkin Muffins either on their own or with a lovely cup of coffee or tea. These muffins are delightful for breakfast or a snack anytime!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast the pumpkin until soft, scoop it out, and blend it until smooth. You can use the same amount as the canned puree.
What Can I Substitute for the Eggs?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana per egg. You can also use a flax egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water; let it sit for a few minutes until it thickens.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, freeze them for up to 3 months. Just thaw at room temperature or microwave briefly before enjoying!
Can I Add Nuts or Other Mix-ins?
Definitely! Feel free to add 1/2 to 1 cup of chopped nuts, such as walnuts or pecans—just be sure to adjust the amount of chocolate chips accordingly. You can also mix in dried fruits for added flavor and texture!
