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Moist Chocolate Pumpkin Muffins for Fall Delights

Chocolate Pumpkin Muffins – Moist, Rich & Perfect for Fall Baking made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 1 cup pumpkin puree
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips optional

Instructions

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  • In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla until well combined.
  • In a separate bowl, mix the dry ingredients: flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  • Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid over-mixing.
  • If desired, fold in chocolate chips for extra richness and flavor.
  • Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  • Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.