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–+ servings

Double Chocolate Pumpkin Muffins

Deliciously moist muffins combining rich chocolate and pumpkin flavors, perfect for a cozy treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup cocoa powder unsweetened
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon ground
  • 1/2 tsp nutmeg ground
Wet Ingredients
  • 1 cup pumpkin puree canned or fresh
  • 1/2 cup sugar granulated
  • 1/2 cup brown sugar packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
Chocolate Chips
  • 1 cup semi-sweet chocolate chips

Method
 

Prepare the Oven and Muffin Tin
  1. Preheat the oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
Mix Dry Ingredients
  1. In a mixing bowl, whisk together all-purpose flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg.
Mix Wet Ingredients
  1. In another bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
Combine Mixtures
  1. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Add Chocolate Chips
  1. Fold in the semi-sweet chocolate chips until evenly distributed.
Fill Muffin Tin
  1. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake
  1. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
  1. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1.5gFiber: 2gSugar: 10g

Notes

These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.

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