Chocolate Pumpkin Muffins that are moist, chocolate-y and absolutely delicious! You can’t taste the pumpkin in this recipe, it just adds the perfect amount of moisture, and is a great way to use canned pumpkin hiding in your pantry! Gluten free and dairy free recipe.
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If you’re looking for traditional pumpkin muffins, check out my Pumpkin Chocolate Chip Vegan Muffins, Healthy Pumpkin Muffins and Paleo Pumpkin Muffins. Want a quick pumpkin bread? Try my Chocolate Pumpkin Bread or my Healthy Pumpkin Loaf recipe!
If you’re looking for healthy chocolate pumpkin muffins, I’ve got you covered! Pumpkin muffins are perfect during the fall months if you’re looking to get into the fall spirit (and you love chocolate), but really I love these any time of year!
I mean, who can say no to chocolate, right?
Why You’ll Love These Muffins
- These double chocolate pumpkin muffins are perfectly chocolate-y, using both cocoa powder and chocolate chips in the batter.
- An easy gluten-free and dairy-free friendly recipe, using a 1:1 gluten free baking flour and non-dairy milk (and vegan friendly chocolate chips).
- The perfect way to make use of leftover canned pumpkin, or canned pumpkin in your pantry.
- Both kids and adults enjoy them!
What You Need
This pumpkin muffin recipe some basic pantry ingredients and fridge staples, so you might already have everything you need! Let’s break down the ingredients into dry ingredients and wet ingredients:
Dry ingredients
For the dry ingredients in these muffins we’re using a gluten-free 1:1 baking flour (I use Bob’s Red Mill, the light blue bag which includes xanthan gum in its ingredients). You can also use whole wheat white flour or whole wheat pastry flour if you don’t need these to be gluten-free.
Then we’re adding unsweetened cocoa powder, baking soda, baking powder and hint of salt.
Make sure you’re not using old baking powder (6 months shelf life once opened) or your muffins won’t rise properly.
If you want to heighten the chocolate flavor in these muffins, you can add ½ teaspoon espresso powder. If you want a fall spiced flavor, add 1 teaspoon pumpkin pie spice.
Wet Ingredients
For the wet ingredients we’re using canned pumpkin purée which helps keep these muffins moist, as well as some light olive oil (or you can sub avocado oil), maple syrup to sweeten, eggs, vanilla extract and non-dairy milk to help thin the batter. You can use cashew milk, almond milk, soy milk or something similar.
And then I like to add both mini chocolate chips and regular sized morsels, because why not?
NOTES: I have not tested this recipe with a flax egg yet, but let me know if you do. If trying to use homemade pumpkin puree, make sure to drain any excess liquid – homemade is much more liquid-y than canned and can affect the batter.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make
Muffins are very easy to make and you don’t need any fancy tools! Just some bowls, a whisk (a fork works too!), a spatula (or spoon) and a 12-cup muffin pan.
First, mix together the dry ingredients in a separate bowl – flour, cocoa powder, baking soda, baking powder and sea salt – and set aside.
In a large mixing bowl start adding the wet ingredients – pumpkin, maple syrup and oil. Then whisk in eggs, vanilla and milk until combined.
Add in the bowl of dry ingredients and then gently fold in the chocolate chips – I like to use both mini and regular sized chocolate morsels.
Add the muffin batter to a greased muffin pan or use muffin liners (I swear by these ones!) and bake for about 20 minutes.
Baking Tips
It can be easy to over-bake chocolate muffins if you’re not paying close attention. For the best results, I like to start by baking the muffins 3-4 minutes under the initial bake time, then check with a toothpick for any wet batter.
The muffins are done when the inserted toothpick comes out clean – a little crumb is okay but you don’t want wet batter.
Spray muffin tin well or use good liners. I have been loving these “grease proof” paper liners – they come off so easily. I can’t recommend them enough. Silicone pans or silicone liners work too!
What do Chocolate Pumpkin Muffins Taste Like?
These pumpkin chocolate muffins don’t really have too much pumpkin flavor coming through, as the cocoa powder covers it up. If you like chocolate and spice paired together, you can definitely add pumpkin spice to the dry ingredients. The pumpkin adds moisture to the muffins without having to add extra oil or milk to the batter.
How to Store & Reheat
These muffins will keep at room temperature in a storage container, best enjoyed within 3 days.
If freezing, be sure to use a airtight container or freezer bag, label and use within 3 months. You can leave the container out overnight to thaw to room temperature.
What to do with Leftover Pumpkin?
Because this recipe uses ¾ cup canned pumpkin, that leaves you with about 1 cup leftover. To use up the whole can of pumpkin, you can make my Baked Pumpkin Oatmeal, which uses 1 cup.
Or, if you’re looking for quick breads to use up the rest of the can, try my Almond Flour Pumpkin Bread or my Grain Free Pumpkin Bread, which each require one cup of canned pumpkin
More Delicious Muffin Recipes
These muffins are delicious warmed up and enjoyed with some coffee! They’re also the perfect snack for your sweet tooth.
Let me know if you make this recipe by leaving a comment and star rating below! It helps others learn more about the recipe too! Xx Ashley
Chocolate Pumpkin Muffins
Ingredients
Dry ingredients
- 1 cup + 2 tablespoons gluten-free 1:1 baking flour, like Bob’s Red Mill
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
Wet Ingredients
- 3/4 cup canned pumpkin purée
- 1/3 cup light olive oil
- 1/2 cup pure maple syrup
- 2 large eggs
- 2 teaspoons vanilla extract
- ⅓ cup unsweetened non-dairy milk, cashew, oat, coconut, etc.
- ⅓ cup mini chocolate chips, plus more for topping
- ⅓ cup regular chocolate chips
Instructions
- Preheat oven to 425ºF and grease muffin pan, or use liners; set aside.
- In medium bowl combine dry ingredients; flour, cocoa powder, baking soda, baking power and salt.
- In a large bowl whisk together pumpkin, maple syrup and oil until smooth. Whisk in eggs, vanilla and milk until combined.
- Add dry ingredients to bowl of wet ingredients, stirring together gently until almost combined then fold in chocolate chips. Make sure there are no lumpy or dry spots in batter.
- Evenly distribute batter into muffin pan, filling about 3/4 way full. Top with more chocolate chips and chunks.
- Bake for 5 minutes at 425ºF, then drop oven temperature down to 350ºF and continue baking for another 9-12 minutes, or until inserted toothpick in center comes out clean (no wet batter).
- Allow muffins to cool in pan for 5 minutes before transferring to wire rack to cool completely.
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