Chocolate Pumpkin Muffins

chocolate pumpkin muffins in muffin pan

5 from 1 review

Chocolate Pumpkin Muffins that are moist, chocolate-y and absolutely delicious! You can’t taste the pumpkin in this recipe, it just keeps the muffins moist and it’s a great way to use up any canned pumpkin hiding in your pantry! Gluten free and dairy free friendly recipe.


Units Scale

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 maple syrup
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup unsweetened non-dairy milk (cashew, oat, coconut, etc.)
  • 1/3 cup mini chocolate chips, plus more for topping
  • 1/3 cup regular chocolate chips


  1. Preheat oven to 425ºF and grease muffin pan, or use liners; set aside.
  2. In medium bowl combine dry ingredients; flour, cocoa powder, baking soda, baking power and salt.
  3. In a large bowl whisk together pumpkin, maple syrup and oil until smooth. Whisk in eggs, vanilla and milk until combined.
  4. 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.
  5. Evenly distribute batter into muffin pan, filling about 3/4 way full. Top with more chocolate chips and chunks.
  6. 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).
  7. 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.


Keywords: pumpkin muffins, chocolate muffins, gluten free pumpkin muffins