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Double Chocolate Pumpkin Muffins

Site Index Chocolate Muffins Pumpkin

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doublechocolatepumpkinmuffins

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.

Evil.

doublechocolatepumpkinmuffins2

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?

doublechocolatepumpkinmuffins1

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!

Love,

Karlynn

Learn to cook like the Kitchen Magpie

Double Chocolate Pumpkin Muffins

Rich, moist, decadent double chocolate pumpkin muffins.
5 from 1 vote
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Course
Breakfast
Cuisine
Muffins
Servings
12
Calories
326
Author
Karlynn Johnston

Ingredients

  • 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

Instructions

  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 Information

Serving: 12g, Calories: 326kcal, Carbohydrates: 42g, Protein: 4g, Fat: 16g, Saturated Fat: 9g, Cholesterol: 48mg, Sodium: 283mg, Potassium: 250mg, Fiber: 3g, Sugar: 24g, Vitamin A: 3465IU, Vitamin C: 0.8mg, Calcium: 49mg, Iron: 2.7mg

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.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Chocolate Muffins Pumpkin

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Olga Lopez says

    I made this muffins and my family and I we loved.

    Thank you for sharing this recipe.

    Olga.

  2. Amy says

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

  3. Fli says

    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!

  4. Sarah233 says

    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!

  5. Squeaky says

    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.

  6. LianneLetitiaZilm says

    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 says

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

  7. Janet says

    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!

  8. Ellie says

    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.

  9. Sarah says

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

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