These Double Chocolate Pumpkin Muffins are a great way to enjoy pumpkin spice season. The muffins are super easy to make and are ready in 30 minutes. Deliciously moist, chocolatey, and downright decadent which make this recipe the best chocolate pumpkin muffins.
Uhm, okay, I’m finally into pumpkin season now. Just a couple weeks ago, I shared about this moist pumpkin brownie on my Instastory which I seriously thought that’s the best brownie ever. Super moist, decadent, and one of a kind (until it collapsed because my hand could not handle the heat after took a shot and a bite). So, I thought it’s time to share a pumpkin recipe with you finally. But before we’ve gone too far, what is:
- something moist
- so delicious
- filled with chocolates. I’m talking about double chocolate pumpkin here so yeah!
- easy to make. Seriously easy-to-follow recipe
- NOT A SALAD. I don’t know about you but when the Fall season hits, I feel it’s also time for something sweet
DOUBLE CHOCOLATE PUMPKIN MUFFINS. Yep, this is by far the best chocolate pumpkin muffin according to me (and you, too). So what makes these muffins special?
What are the ingredients to make these double chocolate pumpkin muffins?
First, you combine all the dry ingredients, such as granulated sugar, brown sugar, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, salt, cocoa powder, and of course, chocolate chips.
As for the wet ingredient, you will need vegetable oil or coconut oil, water, and pumpkin puree.
How do you make double chocolate pumpkin muffins?
Once you have gathered all your ingredients, you will need a large bowl to combine all your items then mix it well. Then, scoop the batter into a muffin pan and bake in the preheated oven for 10 minutes at 400F. And that my friends, is how you make the best chocolate pumpkin muffins.
Do you add pumpkin pie spice in this recipe?
While I’m not a fan of pumpkin pie spice (sorry, PSL lovers) but I don’t see why especially if you’re a fan; however, try not to add more than 1 teaspoon since we have added nutmeg and cinnamon in this pumpkin recipe.
Keep it simple with this shortcut recipe. Instead of measuring your flour and the rest of the ingredients, simply combine 1 can (15 ounces) pumpkin puree with 1 box chocolate cake mix and 1 cup dark chocolate chips. Pour the batter into a muffin tin and bake in a preheated oven for 20 minutes at 400F. Easy peasy!
What can I use to substitute chocolate chips?
Easy enough. Nutella always does the trick! Yep, Nutella swirl pumpkin muffins are also a perfect holiday treat.
What other pumpkin recipes do you crave this Fall?
- Creamy Pumpkin Pasta
- Pumpkin Cheesecake Brownies
- Pumpkin Wonton with Chocolate Dipping Sauce
- One-Pot Pumpkin Yellow Curry
Happy Fall, food-loving friends! See you next week!
Double Chocolate Pumpkin Muffins
- 2 eggs
- 1/2 cup granulated sugar
- 1/4 cup lightly-packed brown sugar
- 1.5 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup cocoa powder
- Pinch of salt
- 1/4 cup vegetable oil
- 3/4 cups semi-sweet chocolate chips divided
- 1/2 cup dark chocolate chips
- 1/4 cup water
- 3/4 cup pumpkin puree
- Preheat the oven to 400F. Line a muffin pan with paper muffin liners and set aside.
- In a large bowl, cream together eggs and both sugar. Add oil, pumpkin puree, and water, Mix until all ingredients are well incorporated.
- In a separate bowl, sift together flour, baking powder and soda, cinnamon, nutmeg, and salt. Slowly add dry ingredients into wet ingredients and mix thoroughly. Pour half od the batter into a small bowl.
- In a microwave safe bowl, melt 1/2 cup of semi-sweet chocolate chips and 1/2 cup of dark chocolate chips in 30 seconds intervals. Add cocoa powder to the chocolate mixture, then pour into the batter in a small bowl. Mix.
- Fold the chocolate pumpkin batter into the rest of the batter and make a marble effect (do not mix).
- Scoop batter into each muffin pan, filling about 3/4 of the way. Use the remaining chocolate chips to top off each muffin.
- Bake for 20 minutes or until a toothpick comes out clean once inserted in the center. Allow to cool for 10 minutes on a wire rack.