Pumpkin is good any time of the year, not just fall when everyone goes crazy over it! These chocolate pumpkin muffins have double the chocolate, which means double the decadence!
Remember my double chocolate pumpkin cookies that you all drooled and ooh-ed and aah-ed over?
This is the muffin version. I can barely call these a muffin, actually, the pumpkin makes them so moist that they are verging on a cupcake. Just look at those chocolate chips studding that gorgeous velvety chocolate interior.
Sweet and Decadent
These pumpkin muffins are seriously sinfully decadent, which is why I have a hard time actually calling them muffins. I also have my Pumpkin Chocolate Chip Muffins that are healthier muffins and to be honest, the two are night and day.
Maybe I should call these cupcakes instead?
I think you are just going to have to taste test them yourselves and then you can tell me whether they are a muffin or a cupcake. I know it’s hard, and a lot to ask of you, to bake up these beauties and take one for the team.
However, if you are brave and you do bake these up, let me know.
Cupcake or muffin?
Happy Baking everyone!
PIN THIS RECIPE to your BAKING or PUMPKIN board and remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!
Double Chocolate Pumpkin Muffins
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Total Time
- 25 minutes
- 12 muffins
- Karlynn Johnston
- 1/2 cup butter
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup pumpkin puree
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1 cup mini semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- Cream the butter and sugar together until light and fluffy.
- Add in the eggs, one at a time, beating thoroughly after each addition.
- Add in the pumpkin and vanilla; beat all ingredients until light and airy.
- Whisk together all dry ingredients in a separate bowl, excepting chocolate chips until incorporated completely.
- Slowly, little by little, add the dry ingredients to the wet and mix thoroughly.
- Add in the chocolate chips and mix until they are spread evenly through the batter.
- Fill lined muffin tins to 2/3's full.
- Bake at 350 degree for 17-20 minutes, until the muffin tops spring back to the touch or a tester inserted comes out clean. Cool on racks.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.