These Chocolate Pumpkin Muffins are a tasty treat that mixes the flavors of chocolate and pumpkin perfectly! They’re soft, moist, and have a lovely spice that makes them comforting.
Plus, they are super easy to make! I love having them for breakfast or a snack. They disappear quickly, so don’t be surprised if you need to bake a second batch! 😄
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience; just make sure it’s 100% pumpkin with no additives. You can also make your own by cooking and blending fresh pumpkin. This gives a fresher taste!
Cocoa Powder: Unsweetened cocoa powder gives the muffins a deep chocolate flavor. If you want it sweeter, you can mix in some sweetened cocoa, but adjust the sugar in the recipe to balance it out.
Vegetable Oil: This keeps the muffins moist. You can substitute it with melted coconut oil or unsweetened applesauce for a lighter option, especially if you want to cut back on calories.
Buttermilk: If you don’t have buttermilk, mix regular milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. This will give you a similar acidity that helps the muffin rise.
How Can I Ensure My Muffins Are Moist and Fluffy?
To get the lightest, fluffiest muffins, it’s essential to be gentle when mixing. Overmixing can lead to tough muffins. Here are a few tips:
- Sift the dry ingredients to aerate them and break up any lumps.
- Combine wet and dry ingredients until just blended. Some lumps are okay!
- Don’t open the oven early to check; it can cause the muffins to sink. Wait until at least 18 minutes are up.
By following these steps, you’ll end up with humid muffins every single time!
Chocolate Pumpkin Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree (canned or homemade)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or milk with 1 tablespoon vinegar or lemon juice, let sit for 5 minutes)
- 1 cup semi-sweet chocolate chips, plus extra for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 20 minutes to bake. After that, let the muffins cool for about 5 minutes in the pan, and then you can enjoy them right away or store them for later. In total, you’ll spend around 40 minutes, including baking and cooling time!
Step-by-Step Instructions:
1. Preheat & Prepare the Muffin Pan:
First, preheat your oven to 350°F (175°C). While the oven is warming up, line a muffin pan with paper liners or lightly grease each cup with cooking spray or butter to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This step helps prevent any lumps and ensures that all the dry ingredients are evenly distributed.
3. Combine the Wet Ingredients:
In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until everything is smooth and well combined. This mixture will keep your muffins moist and flavorful!
4. Combine Wet and Dry Mixtures:
Pour the wet mixture into the bowl with the dry ingredients. Gently mix everything together until just combined. Be careful not to overmix; a few lumps are perfectly fine!
5. Add Buttermilk & Chocolate Chips:
Stir in the buttermilk until fully incorporated. Then, fold in the chocolate chips, making sure they’re evenly distributed throughout the batter.
6. Fill & Top Muffin Cups:
Using a spoon or a scoop, fill each muffin cup about 3/4 full with the batter. For an extra chocolatey touch, sprinkle a few more chocolate chips on top of each muffin before baking.
7. Bake the Muffins:
Place the muffin pan in the preheated oven and bake for 18 to 22 minutes. To check if they are done, insert a toothpick into the center of a muffin. It should come out with just a few moist crumbs.
8. Cool the Muffins:
Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them not to get soggy.
9. Serve & Enjoy:
Once cooled, your delicious chocolate pumpkin muffins are ready to enjoy! They’re perfect for breakfast, as a snack, or even dessert. Happy baking!
These muffins are the perfect combination of rich chocolate flavor and the warm, comforting spices of pumpkin, making them a delightful treat any time of year!
Can I Substitute the Pumpkin Puree?
Absolutely! If you don’t have pumpkin puree, you can use mashed bananas or even applesauce for a different flavor. Just keep in mind that it will slightly change the taste and texture of the muffins.
How Can I Make These Gluten-Free?
You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup with regular flour. Just make sure your cocoa powder and other ingredients are also gluten-free to ensure the whole recipe is safe for those with gluten sensitivities.
Can I Store Leftover Muffins?
Yes! Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the muffins. Just wrap them tightly in plastic wrap and place them in an airtight container. Thaw in the refrigerator or at room temperature before eating.
How Can I Make These Muffins Vegan?
To make this recipe vegan, substitute the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg). Use a non-dairy milk in place of buttermilk and replace the granulated sugar with a vegan option.
