Tender, fluffy, and perfectly spiced, these Chocolate Pumpkin Muffins are a one-bowl, no-special-equipment recipe that’s perfect to share for breakfast or snack.
After making my Easy Pumpkin Muffins for years, I decided it was time for a chocolate version. And these are equally easy to stir together, have the same fluffy texture, and a hit of chocolate flavor for extra yumminess.
Quick Look: Chocolate Pumpkin Muffins
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Servings: 12
- Flavor Profile: Cozy pumpkin spice with dark chocolate flavors
- Difficulty: Easy, perfect for everyday breakfasts and snacks
- Why to Make: It’s a quick, yummy way to make fall-inspired muffins
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Table of Contents
These are like a mash up of my Double Chocolate Muffins and my classic Pumpkin Muffins. The pumpkin flavor is subtle, but the note of cozy spices is so good in the mix with the chocolate flavor.
Why This Recipe Works
With an easy method, accessible ingredients, and lower added sugars, these muffins are amazingly yummy. They are perfect as a Halloween breakfast idea or any day that deserves extra yum.
You can make these as mini muffins or standard-size muffins and they store well, too. Which means they are a great toddler snack to make whenever you have time!
Ingredients You Need
Below is a look at what you need to make Chocolate Pumpkin Muffins.
- Pumpkin puree: Using canned pumpkin puree (not pumpkin pie filling) is easy and adds pumpkin flavor and tenderness to the muffins.
- Yogurt: I like to use yogurt made with whole milk, but any type of yogurt will work here.
- Butter: I keep unsalted butter in my kitchen so that’s what I prefer to use in baking.
- Egg: I bake with large eggs, so that’s what to use here so the volume of wet ingredients to dry ingredients is correct.
- Vanilla extract and pumpkin pie spice: The combination of these ingredients adds ample flavor to the muffins.
- All-purpose flour: Using this flour keeps the muffins light and fluffy.
- Sugar: I keep the added sweetener as low as possible and prefer to use granulated sugar here since I prefer the final texture in the muffins. You can use maple syrup or honey (for kids over age 1) if you prefer.
- Unsweetened cocoa powder: This adds ample chocolate flavor. I recommend sifting it through a fine-mesh sieve to remove any lumps.
- Baking powder and baking soda: The combination of these ingredients ensures the muffins bake up light and fluffy. Be sure they are both fresh.
TIP: Mini chocolate chips can be added to the batter for more flavor, too.
How to Make Chocolate Pumpkin Muffins
Here’s a look at how to make these easy Chocolate Pumpkin Muffins so you know what to expect from the process. Scroll down to the end for the full recipe, including the amounts and timing.
Step 1. Whisk the wet ingredients together in a large bowl.
Step 2. Add the dry ingredients and stir the batter together gently to combine.
Step 3. Portion out into a grease muffin tin, dividing evenly.
Step 4. Top with chocolate chips, if desired, and bake until a cake tester inserted into the center comes out cleanly.
How to Store
Once the muffins are fully cooled, store at room temperature in an airtight container for 3 days or longer in the refrigerator or freezer. You can thaw frozen muffins at room temperature or pop into the microwave for 15-30 seconds.
Best Tips for Success
- Sift the cocoa powder to remove any lumps as they can sometimes be hard to whisk out.
- To make these without added sugars, use half pumpkin puree and half mashed ripe banana.
- Pair with Vanilla Milk, Baked Sliced Apples, or another simple side.
Chocolate Pumpkin Muffins
Ingredients
- 1 cup pumpkin puree
- ¼ cup plain whole milk yogurt
- ¼ cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ⅓ cup sugar
- ⅓ cup unsweetened cocoa powder (sifted to remove lumps)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup mini chocolate chips (optional but recommended)
Instructions
- Preheat the oven to 375 degrees F and grease a 24-cup nonstick mini muffin tin with nonstick spray. (Or use a 12-cup standard-size muffin pan.)
- Stir together the pumpkin puree, yogurt, melted butter, egg, and vanilla in a large bowl.
- Stir in the flour, sugar, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
- Portion into the prepared muffin tin using a heaping 1 tablespoon per mini cup or about ¼ cup for each standard-size muffin. Bake for 12-14 minutes for mini muffins and 16-18 for standard size muffins, or until a cake tester inserted into the center comes out clean.
- Transfer to a wire rack to cool completely.
Equipment
Notes
- Store muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 3 days in an airtight container.
- Be sure to use fresh, active baking soda. This is key to making sure that the muffins bake through in the center.
- Gluten-free: Use cup-for-cup gluten-free flour.
- Egg-free: Increase the baking soda to 1 teaspoon, omit the egg, and add 2 tablespoons milk.
- Dairy-free: Omit the yogurt and butter and use ½ cup melted coconut or avocado oil.
- Use whole wheat pastry flour instead of all-purpose if you prefer. (The muffins will be a little denser.)
- Add chocolate chips to the batter if desired.
Can I use Greek yougurt in the chocolate pumpkin muffins?
Yes, but I would also add a splash of milk, too. Enjoy!