5 from 12 votes
Chocolate Pumpkin Muffins
Chocolate Pumpkin Muffins blend pumpkin puree with butter, brown and granulated sugars, sour cream, eggs, vanilla, flour, cocoa powder, baking soda, baking powder, salt, and semi-sweet mini chocolate chips. The batter is thick and slightly lumpy, resting before spooning into parchment-lined muffin cups. Baking at 375°F produces moist, tender muffins with a rich chocolate and pumpkin flavor and a softly risen crumb.
Prep Time
10 mins
Cook Time
25 mins
Additional Time
35 mins
Total Time
1 hr 10 mins
Servings:
12
muffins
Calories:
365 kcal
Course:
Dessert, Snacks
Cuisine:
American
Ingredients
- 1 ½ cups pumpkin puree canned
- 113 grams butter 1 stick, unsalted
- ½ cup light brown sugar (100 grams)
- ½ cup granulated sugar (100 grams)
- ½ cup sour cream (124 grams)
- 2 egg large
- 2 tsp vanilla extract pure
- 1 ¾ cups all-purpose flour 210 grams, unbleached
- ½ cup cocoa powder 42 grams) see notes, unsweetened, special dark, dutch-processed
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt fine sea salt
- 1 cup semi-sweet mini chocolate chips
Instructions
- First preheat oven to 375℉.
- Next measure out all ingredients first for speedier muffin prep.
- Melt 1 stick of butter in a large bowl in the microwave or in a pot on the stove.
- Remove from heat and whisk in pumpkin puree, brown sugar, and granulated sugar. Add sour cream, vanilla, and egg and whisk vigorously to incorporate.
- Combine flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl and mix.
- Add flour mixture to the wet ingredients and mix until just combined and no flour bits remain. Batter will be thick and a little lumpy.
- Gently fold in chocolate chips.
- Cover bowl with a clean dish towel and rest batter for 15 minutes.
- Line muffin pan with 12 tulip-style parchment paper liners and add approx. ¼ cup batter per liner. These taller liners give them extra room rise upward. (If using regular liners, you can make approx. 17-18 muffins instead with 3 TBSP batter per muffin cup.)
- Place muffin pan on the center rack. Once oven door is closed, reduce the oven's temperature from 375℉ to 350℉ (another trick for fluffy tall muffins)
- Bake for 25-27 minutes. Mine were perfect after 26 minutes. (If making smaller muffins reduce bake time as needed and check at the 20-22 minute mark, adding any additional time needed.)
- Allow them to cool for a few minutes in the muffin tray, then transfer to a wire rack to finish cooling. Feel free to steal a warm one while you wait. Enjoy!
Cup of Yum
Notes
- Use Dutch-processed cocoa powder like Hershey's Special Dark or King Arthur Black Cocoa for best chocolate flavor.
- If regular chocolate chips are used instead of mini, add more on top before baking to maintain their presence.
- Prefer canned pumpkin puree brands such as Libby’s or Target’s store brand for consistent moisture; avoid homemade or organic puree which can be wetter.
Nutrition Information
Calories
365kcal
(18%)
Carbohydrates
47g
(16%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.3g
(15%)
Cholesterol
54mg
(18%)
Sodium
210mg
(9%)
Potassium
303mg
(6%)
Fiber
4g
(16%)
Sugar
26g
(52%)
Vitamin A
5111IU
(102%)
Vitamin C
1mg
(1%)
Calcium
59mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 365
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 54mg | 18% |
| Sodium | 210mg | 9% |
| Potassium | 303mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 26g | 52% |
| Vitamin A | 5111IU | 102% |
| Vitamin C | 1mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.