These Chocolate Pumpkin Muffins are a tasty treat that combines rich chocolate with the cozy flavor of pumpkin. Perfect for breakfast or a snack!
Honestly, when I bake these, my house smells amazing! I can’t help but sneak a muffin while they’re still warm. They’re so good, it feels like a warm hug! 😊
Making these muffins is super easy. Just mix the ingredients, scoop into muffin tins, and bake! They’re a great way to enjoy the fall flavors any time of year.
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the muffins. If you want to make them gluten-free, you can use a gluten-free flour blend. Just make sure it’s a 1:1 substitute.
Cocoa Powder: Unsweetened cocoa adds that rich chocolate flavor. If you’re low on cocoa powder, you could substitute with Dutch-processed cocoa. Just be aware it might change the color and flavor slightly!
Pumpkin Puree: Canned pumpkin is best here for consistency. You can use homemade pumpkin puree if you have it, but make sure it’s thick and not watery.
Oils: I like using vegetable oil for a light flavor, but melted coconut oil works well too. It adds a slight coconut taste, which some may love!
Milk: Any milk will do, whether dairy or plant-based. Almond or oat milk works perfectly without changing the taste much.
How Do I Ensure My Muffins Are Moist?
The secret to moist chocolate pumpkin muffins is mixing the wet ingredients well while ensuring you don’t overmix with the dry ingredients. Here’s how to achieve that perfect texture:
- Combine wet ingredients first until smooth.
- Mix the dry ingredients separately to evenly distribute leavening agents.
- When combining, stir gently and stop once just combined to avoid heavy muffins.
- Don’t skip adding the chocolate chips—these not only taste great but also add moisture.
Follow these tips, and you’ll have beautifully moist muffins every time! Enjoy your baking adventure! 🎉
Chocolate Pumpkin Muffins
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1/2 cup (40g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) milk (any kind)
- 3/4 cup (135g) chocolate chips (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and approximately 20-25 minutes to bake. Allow about 5 minutes for cooling in the pan, and you’re ready to enjoy your homemade muffins! In total, you can expect to spend around 40-50 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C). While it heats up, line a 12-cup muffin tin with paper liners or grease the cups lightly to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This helps to evenly distribute all the dry ingredients.
3. Mix Wet Ingredients:
In another bowl, combine the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil or melted coconut oil, vanilla extract, and milk. Mix them well until everything is smooth and combined.
4. Combine Wet and Dry Mixtures:
Gradually add the wet mixture to the dry ingredients. Stir gently until just combined – be careful not to overmix, or your muffins may turn out dense.
5. Add Chocolate Chips:
Next, fold in the chocolate chips with a spatula, caring not to deflate the batter. It’s okay if some chocolate chips break; it’ll add even more chocolate flavor!
6. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 3/4 full to allow room for rising. Top each muffin with a few extra chocolate chips if you like a little extra chocolatey goodness.
7. Bake:
Place the muffin tin into the preheated oven and bake for 20-25 minutes. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they’re done!
8. Cool and Enjoy:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Enjoy these delicious muffins warm or at room temperature!
These Chocolate Pumpkin Muffins are delicious and comforting with a perfect blend of cocoa and pumpkin spice. Happy baking! 🎃🍫
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast a pumpkin until tender, scoop out the flesh, and puree it until smooth. Just make sure to drain any excess moisture for the best results.
How Can 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 wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months.
Can I Substitute the Sugars with Alternatives?
Yes, you can substitute granulated sugar with coconut sugar or a sugar substitute like stevia. Just keep in mind that it may slightly affect the flavor and texture, depending on the alternative used.
What Happens if I Overmix the Batter?
If you overmix the batter, your muffins may turn out denser and less fluffy. Mix just until the ingredients are combined for light and tender muffins!