These Chocolate Pumpkin Muffins are a yummy treat that combines the rich flavors of chocolate with the warm, spiced goodness of pumpkin. Perfect for breakfast or a snack!
You won’t believe how moist and chocolaty they are! I love having one (or two!) with my morning coffee. They also make the house smell amazing while they bake! 🎃🍫
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the muffins. If you’re looking to make it gluten-free, you can try a 1:1 gluten-free flour blend. Personally, I find that traditional flour gives the best texture.
Cocoa Powder: Unsweetened cocoa adds chocolate flavor. For a richer taste, use Dutch-processed cocoa. If you need a milder flavor, you could substitute with carob powder, but it will alter the chocolateiness.
Pumpkin Puree: Always use canned pumpkin puree, not pumpkin pie filling, which has added spices and sugar. If you want a twist, you can use sweet potato puree instead. It’s just as delicious!
Oil: I usually use vegetable oil for its neutral flavor, but you can substitute it with melted coconut oil for a different taste. Applesauce can also work as a healthier option, though it may change the texture slightly.
Chocolate Chips: Semi-sweet chips are perfect, but you could use dark chocolate for a richer flavor or even white chocolate for a sweet contrast. For a healthier option, try dark chocolate chunks or cacao nibs.
How Do I Ensure My Muffins Are Perfectly Moist?
To keep your muffins moist, pay attention to the mixing and baking times. Overmixing can lead to dense muffins, so mix until just combined. Also, check them in the oven a minute or two earlier; every oven is different!
- Prepare all your ingredients first so you can add them quickly.
- Mix the wet and dry ingredients just until they come together. It’s okay if the batter is a bit lumpy.
- Fill muffin cups about 3/4 full to allow room for rising without overflowing.
- Start checking your muffins at the lower end of the baking time to prevent overbaking.
Let them cool in the pan for just a few minutes to maintain moisture before transferring to a rack. Enjoy these delightful muffins warm or at room temperature! Happy baking!
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
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or milk with 1/2 tablespoon vinegar)
Extras:
- 1 cup semi-sweet chocolate chips (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 18-22 minutes to bake. After baking, allow the muffins to cool for about 5 minutes in the pan, then transfer them to a wire rack to cool completely. So total, it’s around 40-45 minutes until you have these delicious muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s hot enough when you put your muffins in to bake. While the oven heats, line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray or oil.
2. Mix the Dry Ingredients:
In a large bowl, whisk together all the dry ingredients: flour, cocoa powder, baking soda, baking powder, salt, and the spices (cinnamon, nutmeg, cloves, and ginger). Make sure everything is well combined so your muffins will have an even flavor.
3. Prepare the Wet Ingredients:
In another bowl, beat the granulated sugar, brown sugar, and eggs together until the mixture is smooth. Then add the pumpkin puree, oil, vanilla extract, and buttermilk. Stir everything together until it’s fully mixed. This step adds moisture and richness to your muffins!
4. Combine the Mixtures:
Now slowly add the dry ingredients to the wet mixture. Mix gently, being careful not to overmix—just stir until the flour is incorporated. It’s okay if it’s a bit lumpy; this will keep your muffins light and airy.
5. Add Chocolate Chips:
Fold in the chocolate chips, saving a handful to sprinkle on top of the muffin batter in the cups. This adds a nice little touch and more chocolate flavor!
6. Fill the Muffin Tin:
Divide the batter evenly among the muffin cups, filling each about 3/4 full to allow room for the muffins to rise nicely. Sprinkle any leftover chocolate chips on top.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out with a few moist crumbs but no raw batter.
8. Cool and Enjoy:
Once baked, let the muffins cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature. These muffins combine rich chocolate with pumpkin spice, making them the perfect cozy treat!
Enjoy your Chocolate Pumpkin Muffins! Perfect for autumn or whenever you’re in the mood for a delightful, chocolatey snack! 🍫🎃
Can I Substitute Pumpkin Puree with Fresh Pumpkin?
Yes, you can use fresh pumpkin! To do this, cook a small pumpkin until soft, scoop out the flesh, and puree it until smooth. Make sure to strain any excess moisture to avoid overly wet muffins.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, you can make your own! Just mix 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly before adding it to the batter.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just wrap each muffin tightly and place them in a freezer bag, where they can last for about 2-3 months. Thaw at room temperature or in the microwave when you’re ready to enjoy.
Can I Make These Muffins Vegan?
Yes! To make them vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based milk in place of buttermilk. Ensure the chocolate chips are dairy-free as well!
