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!
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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.
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Comments & Recipe Tips Share a tip or comment!
I’m one of those weird people that don’t like cinnamon or pumpkin spice with chocolate so I skipped that and added more vanilla and a whole bag of dark chocolate chips and omg freaking delicious!!!
These are fabulous! My whole family loves them (except my youngest, but she is so picky and I couldn’t even get her to try one, so technically she didn’t NOT like them). Moving on. This recipe is spot on and I will be making this a lot when fall rolls around again, but lets be real I will be eating these year round if possible. Thanks for another lovely recipe Mrs. Magpie xoxo
Sharon West says
I added walnuts and these are to die for. Best chocolate muffin I have ever had. Shared with some friends and every one agreed.
Maudie Bro says
The best muffin/cupcake!! I added a couple tbsp of flaxmeal to the mix. Perfect!
Marcella Nieswandt says
I made these with a 10 YO and homemade pumpkin. I ended up adding a cup of milk to the batter to mix it. My guess is my pumpkin was far more condensed than canned as I squeeze the water out. Anyway, they came out great and are delicious. My only, minor complaint is that the recipe netted 1.5 doz cupcakes which is a lot when they are super-sweet. So I froze a few for later, the texture feels like this will work fine.
Olga Lopez says
I made this muffins and my family and I we loved.
Thank you for sharing this recipe.
These are great, adding them to my inventory of favourite muffins receipts! Moist, not too sweet and they freeze well.
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!
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!
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.
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!
LianneLetitiaZilm I am SO glad that you love this recipe! It’s one of my favorites!!
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!
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.
These are great!!! I used whole wheat and acorn squash (couldn’t find pumpkin!) and coconut oil instead of butter.
Do you think I could bake the batter in an 8×8 inch pan instead of making muffins?
Can this recipe work for mini muffins?