Pumpkin Chocolate Muffins

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These Pumpkin Chocolate Muffins are rich, moist, and loaded with chocolate chips, with pumpkin puree adding the perfect soft and tender texture.

They’re an easy fall baking treat that combines warm pumpkin goodness with plenty of decadent chocolate in every bite.

Why This Recipe is a Winner!

• Double the chocolate – Cocoa powder creates a rich chocolate muffin base while semi-sweet chocolate chips add gooey pockets of chocolate.
• Perfect for fall baking – Pumpkin gives classic autumn vibes while chocolate makes them irresistible to pumpkin lovers and skeptics alike.
• Quick and easy to make – Just 15 minutes of prep and simple ingredients make these muffins perfect for beginner bakers.
• No mixer required – Everything can be mixed by hand with a whisk and spatula.
• Makes a big batch – One recipe makes 18 muffins, so there are plenty for sharing, freezing, or enjoying throughout the week.

Ingredients You'll Need

• 1 ½ cups pumpkin puree
• ½ cup unsalted butter
• ½ cup brown sugar
• ½ cup granulated sugar
• ½ cup sour cream
• 2 large eggs
• 2 tsp. vanilla extract
• 1 ¾ cups all purpose flour
• ½ cup cocoa powder
• 1 tsp. baking soda
• ½ tsp. baking powder
• ½ tsp. salt
• 1 cup semi sweet chocolate chips

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don't miss out on any important tips and tricks! 

Step By Step Instructions:

 STEP 1: 

I poured melted butter, pumpkin puree, brown sugar, granulated sugar, sour cream, vanilla extract, and eggs into a large mixing bowl and whisked them together well.

 STEP 2: 

I poured flour, cocoa powder, baking soda, and baking powder into a separate bowl and whisked them together well.

 STEP 3: 

I folded the dry ingredients into the wet ingredients.

 STEP 4: 

I stirred some chocolate chips into the batter.

 STEP 5: 

I spooned the batter into cupcake liners in a muffin tin.

 STEP 6: 

I baked the muffins until a toothpick inserted in the center came up clean.

Biting into one of these pumpkin chocolate muffins gives you a soft, moist crumb packed with rich cocoa flavor and melty chocolate chips in every bite.

Enjoy one slightly warm with a cup of coffee or cold milk for a cozy fall treat that tastes like pure chocolatey comfort.

If you are looking for a tasty fall pumpkin treat, then you need to try these Pumpkin Chocolate Muffins!

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

• No. Pumpkin pie filling contains added sugar and spices that will change the flavor and sweetness of the muffins. Be sure to use pure pumpkin puree.

Can I use homemade pumpkin puree?

• Yes! Homemade pumpkin puree works well, but make sure it is thick and not overly watery. If it has a lot of excess moisture, strain it before measuring.

Can I substitute Greek yogurt for the sour cream?

• Yes. Plain Greek yogurt can be substituted for the sour cream in equal amounts and will still help keep the muffins moist and tender.

How do I know when the muffins are done?

• Insert a toothpick into the center of a muffin. It should come out clean or with a few moist crumbs attached. Keep in mind that melted chocolate chips may leave chocolate on the toothpick.

How should I store pumpkin chocolate muffins?

• Store the cooled muffins in an airtight container at room temperature for about 2–3 days. For longer storage, refrigerate them for up to 5 days.

Can I freeze these muffins?

• Yes. Allow the muffins to cool completely, then freeze them in an airtight freezer-safe container or bag for up to 3 months. Thaw at room temperature or gently warm them in the microwave before serving.

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