Print

Double Chocolate Pumpkin Muffins Recipe

Print Recipe

★★★★★

4.5 from 54 reviews

These Double Chocolate Pumpkin Muffins combine the rich flavors of cocoa and pumpkin, layered in a moist, tender muffin. With a swirl of spiced pumpkin batter and a decadent chocolate batter studded with mini chocolate chips, these muffins are a perfect fall treat that balances sweetness and spice.

Ingredients

Scale

Pumpkin Batter

  • 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

Chocolate Batter

  • 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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin or cupcake pan with paper liners to prepare for baking.
  2. Mix Dry Pumpkin Ingredients: In a small bowl, whisk together the 1 cup all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt, and 1½ teaspoons pumpkin spice until well combined.
  3. Combine Wet Pumpkin Ingredients: In a medium to large bowl, mix ¼ cup canola or vegetable oil with ¼ cup granulated sugar and ¼ cup light brown sugar. Add 1 large room temperature egg, then ¾ teaspoon vanilla extract, and finally ¾ cup pumpkin puree. Mix well after each addition for a smooth batter.
  4. Incorporate Pumpkin Dry Ingredients: Gradually fold the dry flour mixture into the wet pumpkin ingredients until no streaks of flour remain. Set this pumpkin batter aside while you prepare the chocolate batter.
  5. Mix Dry Chocolate Ingredients: In a small bowl, whisk together ¾ cup all-purpose flour, 3 tablespoons cocoa powder, ¼ teaspoon baking soda, ⅛ teaspoon salt, and ½ cup mini semi-sweet chocolate chips.
  6. Combine Wet Chocolate Ingredients: In a separate medium to large bowl, mix ⅛ cup canola or vegetable oil with 3 tablespoons granulated sugar and 3 tablespoons light brown sugar. Add 1 large room temperature egg, then ¼ cup sour cream and finally 3 tablespoons whole milk, mixing well after each addition.
  7. Incorporate Chocolate Dry Ingredients: Fold the chocolate dry ingredients into the wet mixture until the batter is homogeneous and free of flour streaks.
  8. Fill Muffin Liners: Alternate spoonfuls of pumpkin and chocolate batters into each muffin liner, filling them about ¾ full. Optionally, sprinkle an extra ¼ cup mini chocolate chips on top of each muffin for added texture and chocolate bursts.
  9. Bake Muffins: Bake in the preheated oven for about 18-23 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
  10. Cool the Muffins: Allow the muffins to cool in the pan until they are firm enough to remove. Transfer them to a wire rack to finish cooling completely before serving. Enjoy your double chocolate pumpkin muffins!

Notes

  • Use black cocoa powder for a richer, darker chocolate flavor and color, but regular cocoa powder works fine as well.
  • Ensure all wet ingredients are at room temperature to help the batter mix evenly.
  • Filling liners about ¾ full prevents overflow and allows muffins to rise perfectly.
  • Store baked muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • For a dairy-free version, substitute sour cream and milk with plant-based alternatives.

Keywords: pumpkin muffins, double chocolate muffins, fall desserts, chocolate pumpkin recipe, easy muffin recipe, holiday baking

Find it online: https://nayabaker.com/double-chocolate-pumpkin-muffins-recipe/