Chocolate Pumpkin Muffins that are moist, chocolate-y and absolutely delicious! You can’t taste the pumpkin in this recipe, it keeps the muffins moist and is a great way to use up canned pumpkin hiding in your pantry! Gluten free and dairy free recipe.
Why You’ll Love These Muffins
- These chocolate pumpkin muffins 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, of 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!
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 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.
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 and non-dairy milk to help thin the batter.
And then I like to add both mini chocolate chips and regular sized morsels, because why not?
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 separate large 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 morsels.
Add the batter to a greased or lined muffin pan and bake for about 20 minutes.
It can be easy to over-bake chocolate muffins if you’re not paying close attention. 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” liners – they come off so easily. I can’t recommend them enough. Silicone pans or liners work too!
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, label and use within 3 months. You can leave the container out overnight to thaw to room temperature.
These muffins are delicious warmed up and enjoyed with some coffee!
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
- 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
- 3/4 cup canned pumpkin purée
- 1/3 cup light olive oil
- 1/2 cup 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
- 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.
If you’re looking for a good muffin liner, I’ve been loving these. No sticking!
Recipe adapted from my Gluten Free Double Chocolate Muffins.