Introduction

These Double Chocolate Pumpkin Muffins combine the warm spices of pumpkin with rich chocolate for a delightful treat. Perfect for fall mornings or anytime you want a cozy, indulgent snack.

The image shows two stacked marbled muffins with distinct swirls of dark chocolate brown and golden yellow. The top muffin is cut in half, revealing a soft, moist crumb with a rich contrast between the dark chocolate and yellow layers inside. The outer surface of the muffins is dotted with small, shiny dark chocolate chips. Both muffins sit inside light brown paper liners with visible ridges and dark chocolate marbling. The background is a white marbled texture, giving a clean and simple look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1½ teaspoons pumpkin spice*
¼ cup canola or vegetable oil
¼ cup granulated sugar
¼ cup light brown sugar (packed)
1 large egg (room temperature)
¾ teaspoon vanilla extract
¾ cup pumpkin puree
¾ cup all-purpose flour
3 tablespoons cocoa powder (black cocoa powder optional)
¼ teaspoon baking soda
⅛ teaspoon salt
½ cup mini semi-sweet chocolate chips (plus ¼ cup extra for topping, optional)
⅛ cup canola or vegetable oil
3 tablespoons granulated sugar
3 tablespoons light brown sugar (packed)
1 large egg (room temperature)
¼ cup sour cream (room temperature)
3 tablespoons whole milk (room temperature)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin or cupcake pan with paper liners.
Step 2: Prepare the pumpkin batter by whisking 1 cup flour, ½ teaspoon baking soda, ¼ teaspoon salt, and 1½ teaspoons pumpkin spice in a small bowl.
Step 3: In a larger bowl, combine ¼ cup oil, ¼ cup granulated sugar, and ¼ cup brown sugar. Add 1 egg, vanilla extract, and pumpkin puree one at a time, mixing well after each addition.
Step 4: Fold the dry flour mixture into the wet pumpkin mixture until no streaks remain. Set aside.
Step 5: Prepare the chocolate batter by whisking ¾ cup flour, cocoa powder, ¼ teaspoon baking soda, ⅛ teaspoon salt, and ½ cup mini chocolate chips in a small bowl.
Step 6: In another large bowl, mix ⅛ cup oil, 3 tablespoons granulated sugar, and 3 tablespoons brown sugar. Add 1 egg, sour cream, and milk, mixing well after each.
Step 7: Fold the chocolate dry ingredients into the wet ingredients until smooth with no flour streaks.
Step 8: Alternately spoon both batters into the prepared muffin liners, filling each about ¾ full. Sprinkle extra chocolate chips on top if desired.
Step 9: Bake for 18 to 23 minutes, or until a toothpick inserted in the center comes out clean.
Step 10: Allow muffins to cool in the pan until firm enough to remove, then transfer to a wire rack to cool completely before enjoying.

Tips & Variations

Use black cocoa powder for a more intense chocolate flavor and darker color.
Room temperature eggs and dairy help create a smooth batter and better texture.
Swirl the two batters gently instead of layering for marbled muffins that look as good as they taste.
Try adding chopped nuts or a pinch of espresso powder to the chocolate batter for extra depth.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week or freeze for up to 3 months. Reheat refrigerated or frozen muffins in the microwave for 15–20 seconds to enjoy them warm.

How to Serve

A close-up view of two marbled muffins stacked one on top of the other on a white marbled surface, both with swirls of yellow and dark brown batter mixed together. The bottom muffin is fully intact with small dark chocolate chips scattered on the top, while the top muffin is cut in half and placed with its cut side facing forward, showing a moist, crumbly interior with a marbled pattern of yellow and dark brown. The muffins are wrapped in natural brown baking liners with dark brown spots. The background is blurred with soft lighting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is the typical form used in pumpkin baking recipes.

Can I make these muffins gluten-free?

To make these gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure it contains xanthan gum for best results.