About 9 months out of the year, I make my chocolate banana muffins. My kids love them, because they think they’re getting chocolate chips for breakfast. And while they definitely are, I love the incredible reduced amount of sugar in that recipe because of the sweetness of the banana. Today, we’re using pumpkin, pumpkin spice, and an extra tablespoon of sugar to make up for the missing overripe banana. If you’re never tried chocolate and pumpkin together (like in my chocolate pumpkin cupcakes), you are in for a fall treat!
How to Make Chocolate Pumpkin Muffins
If you have leftover pumpkin after making my pumpkin brownies, this is a great way to use it because this recipe only uses ⅓ cup of pumpkin! If you’re doubling this recipe to make a full dozen muffins, use ⅔ cup. You’ll need a muffin pan, muffin liners, and a bowl to make this chocolate pumpkin muffins recipe.
The Ingredients
Pumpkin Puree. When you’re buying canned pumpkin, ensure it’s pure pumpkin puree, not pumpkin pie filling.Granulated Sugar.Oil. Any type of neutral oil, like canola oil, vegetable oil, grapeseed oil, or even avocado oil. I don’t recommend coconut oil for this recipe, as the muffins will be slightly too firm at cool room temperatures.Egg. One large whole egg, both the egg white and egg yolk.Vanilla.Flour.Pumpkin Pie Spice. Store-bought pumpkin pie spice contains cinnamon, nutmeg, cloves and ground ginger.Cocoa Powder. All-natural unsweetened cocoa powder makes the richest, most chocolatey muffins ever!Baking Soda. This acidic leavener reacts with the acid in the cocoa powder and makes the chocolate pumpkin muffins rise in the oven while baking.Chocolate Chips. Reach for your favorite chocolate chips–semisweet, dark chocolate or even milk chocolate all work well here. Whatever you use in my pumpkin chocolate chip cookies is great here, too!
The Directions
First, preheat the oven to 350-degrees Fahrenheit, and place six muffin liners in a muffin pan.
How to Store Chocolate Pumpkin Muffins
These muffins keep for 2 days on the counter at room temperature in an airtight container. Beyond that, it’s a good idea to refrigerate them. You can also lay them flat on a baking sheet and freeze them individually. Once frozen, move them to a freezer storage bag or stacking container.
Other Pumpkin Recipes You Might Love:
Pumpkin Cheesecake BarsWhole30 Pumpkin MuffinsPumpkin SconesPumpkin Spice Oatmeal CookiesVegan Pumpkin Muffins
Pumpkin Puree: Be sure to buy pure pumpkin puree, not pumpkin pie filling.Oil: Any type of neutral oil, like canola oil, vegetable oil, grapeseed oil, or even avocado oil. I don’t recommend coconut oil.Pumpkin Pie Spice: Store-bought pumpkin pie spice contains cinnamon, nutmeg, cloves and ground ginger.Cocoa Powder: All-natural unsweetened cocoa powder for baking.Chocolate Chips: Reach for your favorite chocolate chips–semisweet, dark chocolate or even milk chocolate all work here. How to Store Leftovers: These chocolate pumpkin muffins keep for 2 days on the counter at room temperature in an airtight container. Beyond that, it’s a good idea to refrigerate them. You can also lay them flat on a baking sheet and freeze them individually. Once frozen, move them to a freezer storage bag or stacking container.
