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+ servings

Chocolate Pumpkin Muffins

Broken Oven Baking Company
Chocolate and pumpkin flavors swirled together into the most delicious, moist muffins!
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 275 kcal

Equipment

  • Muffin/cupcake pan
  • Muffin liners
  • Mixing bowls
  • Measuring spoons
  • Measuring Cups or Scale
  • Whisk
  • Spatula
  • Cooling rack

Ingredients
 
 

Pumpkin Batter

  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 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 (I used black cocoa powder for the muffins pictured)
  • ¼ teaspoon baking soda
  • teaspoon salt
  • ½ cup mini semi-sweet chocolate chips plus ¼ cup extra for topping (optional)
  • 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
 

  • Preheat oven to 350°F and line a muffin/cupcake pan with liners.

Pumpkin Batter

  • In a small bowl, whisk together the flour, baking soda, salt and pumpkin spice*.
  • In a medium/large bowl, mix together the oil and sugars. Add the egg, vanilla extract and pumpkin puree, mixing well after each addition.
  • Fold the flour mixture into the wet ingredients until no flour streaks are left. Set aside and make the chocolate batter.

Chocolate Batter

  • In a small bowl, whisk together the flour, cocoa powder, baking soda, salt and mini chocolate chips.
  • In a medium/large bowl, mix together the oil and sugars. Add the egg, sour cream and milk, mixing well after each addition.
  • Fold the flour mixture into the wet ingredients until no flour streaks are left.

Baking the Muffins

  • Alternately fill the muffin liners with spoonfuls of each batter until they're ¾ full. Sprinkle extra mini chocolate chips on the tops (optional) and bake until a toothpick inserted in the center comes out clean (about 18-23 minutes).
  • Let the muffins sit in the pan until they're cool enough to remove. Let them finish cooling on a wire rack. Enjoy!

Notes

*To make your own pumpkin spice, combine:
  • 3 tablespoons ground cinnamon
  • 2 ¼ teaspoons ground nutmeg
  • 2 teaspoons ground ginger
  • 1 ¾ teaspoons ground cloves
  • 1 teaspoon ground allspice
Store muffins at room temperature for up to 1 week or in the freezer for up to 1 month.

Nutrition

Calories: 275kcalCarbohydrates: 36gProtein: 4gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 34mgSodium: 163mgPotassium: 161mgFiber: 2gSugar: 19gVitamin A: 2470IUVitamin C: 1mgCalcium: 37mgIron: 2mg
Keyword autumn, brunch, Chocolate, Chocolate Chip, fall, mini, pumpkin, pumpkin pie spice, pumpkin spice
Tried this recipe?Let us know how it was!