Oh, I’m not done with pumpkin yet! Just because there is snow on the ground and Christmas is coming up faster than you can say “Santa” doesn’t mean that I stop baking with my favorite squash of all.

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 velvetly chocolate interior.



These are seriously sinfully decadent, which is why I have a hard time actually calling the muffins. I have one more pumpkin recipe coming up that ARE 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!



5 from 1 vote
Double Chocolate Pumpkin Muffins
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Rich, moist, decadent double chocolate pumpkin muffins.
Course: Breakfast
Cuisine: Muffins
Servings: 12
Calories: 326 kcal
Author: Karlynn Johnston
  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup pumpkin puree
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup unsweetened cocoa powder
  • 1 cup mini semi-sweet chocolate chips
  1. Preheat oven to 350 degrees. 

  2. Cream the butter and sugar together until light and fluffy. 

  3. Add in the eggs, one at a time, beating thoroughly after each addition. 

  4. Add in the pumpkin and vanilla; beat all ingredients until light and airy.

  5. Whisk together all dry ingredients in a separate bowl, excepting chocolate chips until incorporated completely.

  6. Slowly, little by little, add the dry ingredients to the wet and mix thoroughly. 

  7. Add in the chocolate chips and mix until they are spread evenly through the batter.

  8. Fill lined muffin tins to 2/3's full. 

  9. 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.

Nutrition Facts
Double Chocolate Pumpkin Muffins
Amount Per Serving (12 g)
Calories 326 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 9g 45%
Cholesterol 48mg 16%
Sodium 283mg 12%
Potassium 250mg 7%
Total Carbohydrates 42g 14%
Dietary Fiber 3g 12%
Sugars 24g
Protein 4g 8%
Vitamin A 69.3%
Vitamin C 1%
Calcium 4.9%
Iron 14.9%
* Percent Daily Values are based on a 2000 calorie diet.



Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!


  1. These are great, adding them to my inventory of favourite muffins receipts! Moist, not too sweet and they freeze well.

  2. The pop up subscribe on messenger was REAALY annoying I couldn’t even write this message without it covering it! Had to screen shot the recipe and won’t be back to this site!

  3. Just made these with some left over pumpkin puree from another recipe and they were delicious! The only change I made was I used regular sized chocolate chips because that’s all I had, and tossed in about 1 1/4 cup (I wanted them really chocolatey :)). The muffins were super tasty, moist and had a slight crisp on the tops which I love. Thanks for sharing!

  4. My kids don’t like muffins too sweet (weirdos) so I simply used half the sugar and they came out great. They hoovered up the whole dozen so quickly! Making some more this morning.

  5. LianneLetitiaZilm Reply

    Oh this is such an amazing recipe!! I’m devastated I didn’t find this before! And it’s so simple too – I made this with my toddler yesterday (who did all the mixing) and needless to say, he is really happy with the results!

    • thekitchenmagpie Reply

      LianneLetitiaZilm I am SO glad that you love this recipe! It’s one of my favorites!!

  6. These muffins/cupcakes were awesome.  I sprinkled some chips on top before baking.  Great way to use up left over pumpkin. I always make a pumpkin cheese cake for Thanksgiving that calls for only 250 ml of pumpkin – and I always have a half a can remaining. Not anymore!

  7. Just made these. Really delicious. I used normal sized chocolate chips as that’s what I had. I would put a bit more cinnamon or pumkin pie spice, but still really good as is. Nice and chocolatey without being too sweet. Thanks.

  8. These are great!!! I used whole wheat  and acorn squash (couldn’t find pumpkin!) and coconut oil instead of butter.

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