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Double Chocolate Pumpkin Muffins

These Double Chocolate Pumpkin Muffins are soft, moist, and packed with rich cocoa, pumpkin puree, warm cinnamon, and plenty of chocolate chips. They're an easy fall bake that works beautifully for breakfast, snacks, dessert, or holiday gatherings. Perfect for anyone craving chocolate chip pumpkin muffins, a classic pumpkin muffin recipe, or decadent pumpkin chocolate chip muffins.

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 Muffins
Ingredients Method Notes

Ingredients
  

  • 1¾ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 cup pure pumpkin puree
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 1 cup semi-sweet chocolate chips

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
  3. In a large bowl, whisk together the eggs, brown sugar, and granulated sugar.
  4. Add pumpkin puree, vegetable oil, vanilla, and milk. Whisk until smooth.
  5. Gradually add the dry ingredients to the wet mixture. Stir just until combined. Do not overmix.
  6. Fold in the chocolate chips, reserving a few for the muffin tops.
  7. Divide the batter evenly between the muffin cups, filling each about ¾ full.
  8. Sprinkle the remaining chocolate chips over the tops.
  9. Bake for 18–23 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  10. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling.
  • Don't overmix the batter to keep the muffins soft and tender.
  • Semi-sweet, dark, milk, or white chocolate chips can be used.
  • Add chopped pecans or walnuts for extra crunch.
  • Store in an airtight container at room temperature for up to 3 days.
  • Refrigerate for up to 5 days.
  • Freeze individually wrapped muffins for up to 3 months.