Chocolate Pumpkin Muffins

These chocolate pumpkin muffins are easy to make, lightly sweet, and perfect for a little fall treat. They’re unique and fun but surprisingly easy to make!

These soft muffins are perfectly intense pumpkin swirled with dark chocolate. These muffins are only lightly sweet and full of flavor. The soft crumb is very spongy and doesn’t crumble excessively. Layer the batter in different ways to create different designs. These muffins are great for fall mornings with a pumpkin spice latte or chai latte.

Where to Buy Pumpkin Pie Spice

We recommend picking up Shenandoah Spice Company’s pumpkin pie spice! We love this local spice company, and their pumpkin pie spice blend is perfect for these muffins.

Other Pumpkin Treats in Virginia

Looking for more places to snag a tasty treat? Check out our list of the best places to get a pumpkin treat in Virginia! If you really want to take these muffins to the next level, try them with a smear of local apple butter on top!

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Chocolate Pumpkin Muffins

pumpkin muffins

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  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast or Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 2 cups + 2 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup light brown sugar, packed, divided
  • 1 cup pumpkin puree
  • ½ cup + 2 tablespoons milk (almond milk or dairy milk)
  • 6 tablespoons vegetable oil
  • ½ teaspoon salt
  • 2 teaspoons Shenandoah Spice Company pumpkin pie spice
  • 3 tablespoons cocoa powder

Instructions

  1. Preheat the oven to 350°F (175°C). Line a muffin tin with liners or grease it well.
  2. In a medium bowl, mix together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
  3. In another bowl, combine the cocoa powder, 2 tablespoons milk, and 1 tablespoon brown sugar. Whisk into a smooth paste and set aside.
  4. In a large bowl, whisk the pumpkin puree, oil, and the remaining brown sugar until smooth. Add ½ cup oat milk and whisk again.
  5. Gradually add the dry flour mixture to the pumpkin mixture and stir until mostly smooth (a few lumps are okay).
  6. Scoop 1/3 of the batter into the bowl with the chocolate paste and stir until fully combined.
  7. Fill the muffin cups by alternating spoonfuls of the pumpkin batter and the chocolate batter. Start with the pumpkin, then add a dollop of chocolate, and continue until the cups are filled. Swirl a knife or skewer through the batter to create a marbled effect.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for at least 15 minutes before serving. Best served the same day. Store in the fridge for up to 3 days or freeze for up to 1 month. Bring to room temperature before serving.

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Tips & Substitutions

Oil choice: Any oil will work in this recipe. The best choices are very neutral flavored oils like canola, avocado, or vegetable. Melted coconut oil is not a good choice as it will combine with the pumpkin puree to create a much thicker batter that will be difficult to swirl.

Making your own pumpkin puree: This recipe works with both canned and fresh pumpkin puree. If making your own, be sure to use a sweet pie pumpkin variety or even butternut squash. Many canned pumpkin purees use a variety of pumpkin that is most similar to butternut squash. Puree can be made by deseeding the pumpkin, cutting in half and roasting cut side down in a baking dish. Once cool, scrape out the flesh of the pumpkin and mash it until smooth. Alternatively, peel sections of pumpkin and boil or steam until soft. If using this method, allow to rest until cool in a sieve to drain off excess liquid before mashing.

Brown sugar: This can be replaced with coconut or raw cane sugar but should not be substituted with any other sugar type as it is part of the structure of the recipe.

For a sweeter muffin, you can increase the total sugar to 1 ¼ cups and add an additional 2 tablespoons of milk.

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