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    Home » Recipes » Breakfast/Brunch

    Pumpkin Chocolate Muffins (Moist and Fluffy)

    October 6, 2018 By Monika Last Updated February 4, 2025 12 Comments

    Jump to Recipe

    These pumpkin chocolate muffins with cocoa powder and a hint of spice, are made with pumpkin puree and buttermilk for a moist and fluffy texture. They are high in fibre, low in fat, perfect for breakfast or as a snack. Ready in just over 30 minutes!

    See also sweet potato chocolate muffins!

    Side view of pumpkin chocolate muffins in yellow liners.

    These pumpkin chocolate muffins are a delicious way of adding more vegetables to your breakfast. They are moderately sweet and made with a generous amount of pumpkin puree, which is high in fibre and low in calories. Thanks to the pumpkin puree these muffins have a light and fluffy texture and stay moist and delicious for up to 3 days!

    Making chocolate pumpkin muffins is easy and preparation takes minutes. All you have to do is combine the pumpkin with the other 'wet' ingredients, then add the dry mixture, spoon the batter into your muffin pan and bake!

    Can you taste the pumpkin in these muffins

    No, you can't! Despite being made with a vegetable (quite a lot of it too) the predominant flavour in these muffins is chocolate! Pumpkin has a very mild, almost neutral flavour, which makes it perfect to combine with bold ingredients, such as chocolate (see also my pumpkin brownies!).

    To ensure these pumpkin muffins are extra chocolatey I used a combination of cocoa powder and chocolate chips.

    Pumpkin chocolate muffins ingredients and substitutions

    Ingredients for making chocolate and pumpkin muffins in individual dishes.
    Pumpkin chocolate muffins ingredients.
    • Pumpkin puree: I used pumpkin puree from a can, but you can use homemade instead (see paragraph below).
    • Buttermilk: help to create a fluffy texture. Both kefir as well as pouring yogurt are good substitutes.
    • Milk: loosens the consistency. I tested this recipe without the milk and the muffins were a little dense so I don't recommend omitting this ingredient.
    • Flour: I used a combination of all-purpose/plain and whole wheat flours. Alternatively use white whole wheat flour.
    • Baking powder and baking soda.
    • Cocoa powder: either cocoa or cacao powders are fine to use.
    • Chocolate chips, chocolate chunks, semi-sweet chocolate chips or milk chocolate chips are fine to use. Alternatively you can also use chopped pecans.
    • Oil: any oil can be used (including melted coconut oil). I used cold-pressed rapeseed oil (which has a vivid yellow colour, as in the photos).
    • Light brown sugar: adds moisture and flavour.
    • Vanilla extract.
    • Spices: you can use ready made pumpkin spice/mixed spice (1.5 tsp) instead of individual spices if you prefer.

    Can I use homemade pumpkin puree

    Yes, you can, but only if you are certain it has the same consistency as pumpkin puree from a can. For example, if you use homemade pumpkin puree with success in recipes that call for the canned variety it should work in these pumpkin and chocolate muffins, too.

    How to make pumpkin muffins with chocolate: step-by-step

    1. Preheat the oven to 450 F/230 C/210 fan/gas mark 8. Lightly grease a 12-hole muffin pan or line with paper cases. Set aside.

    2. Prepare dry mixture: Combine the flours, baking powder, soda, cocoa and spices and whisk together until there are no lumps in the mixture.

    Flour, cocoa powder and spice in mixing bowl.

    3. Prepare wet mixture: Whisk together the eggs, sugar, pumpkin puree, buttermilk, milk, oil and vanilla until smooth. The mixture will be thick.

    Pumpkin puree, eggs, brown sugar and buttermilk in mixing bowl.
    Pumpkin muffin batter mixture with whisk in bowl.

    4. Assemble: Combine both mixtures and stir until the dry ingredients are no longer visible adding the chocolate chips half way through. Do not overstir the batter.

    TIP: You can use either a whisk or large spoon.

    Pumpkin mixture with flour and chocolate chips in mixing bowl with spoon.

    5. Bake: Divide the batter between 12 muffin cases and bake in the centre of the oven for 8 minutes. Lower the oven temperature to 350F/180C/160 fan/gas mark 4 (do not open the oven door) and continue baking for 18-19 minutes until a skewer inserted into the centre of a muffin comes out clean.

    Pumpkin muffin batter in paper liners in muffin pan.

    6. Cool: Remove from the oven and set aside to cool completely.

    TIP: If you cool your muffins completely before serving the paper cases tend to come off easier.

    Side view of chocolate pumpkin muffins in muffin pan.

    Serving suggestions

    I love these healthy pumpkin chocolate muffins with a cup of coffee, but tea or a glass of milk work well too. You can enjoy them as they are, but they are also delicious with peanut butter, cream cheese or cottage cheese (for added protein).

    You can also microwave them for a few seconds just to soften the chocolate chips, but this is optional.

    Top tips

    • Ensure the wet ingredients are thoroughly combined and the mixture is smooth before stirring in the dry ingredients.
    • Do not overstir the batter. Stir just to combine.
    • After 8 minutes of baking lower the oven temperature without opening the oven door.
    • Once cooled completely store your chocolate and pumpkin muffins in an airtight container for up to 3 days. This will keep them soft and moist. I also refrigerate mine the next day.
    • Freeze for up to 3 months.
    Chocolate pumpkin muffins in paper liners on top of grey board.

    More 'sweet' recipes with pumpkin to try next

    • Soft Pumpkin Cookies
    • Fluffy Pumpkin Pancakes
    • Pumpkin Cake with Cream Cheese Frosting

    See also these other easy, delicious breakfast ideas including vegetable breakfast recipes.

    Recipe

    Side view of pumpkin chocolate muffins in yellow liners.

    Pumpkin Chocolate Muffins (Moist and Fluffy)

    These pumpkin chocolate muffins with cocoa powder and a hint of spice, are made with pumpkin puree and buttermilk for a moist, fluffy texture. They are high in fibre, low in fat, perfect for breakfast or as a snack.
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: American, vegetarian
    Prep Time: 8 minutes minutes
    Cook Time: 27 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 12 muffins
    Calories: 174kcal
    Author: Monika Dabrowski

    Equipment

    • 12-hole muffin pan
    • 2 large mixing bowls plus whisk and spoon

    Ingredients

    • 1⅓ cups+1tbsp (320 g) pumpkin puree *see Notes
    • ½ cup (120 ml) buttermilk at room temperature
    • ¼ cup (60 ml) milk at room temperature
    • 2 large eggs at room temperature
    • ⅔ cup+1tbsp (150 g) packed light brown sugar
    • ⅓ cup+2tsp (90 ml) oil any
    • 1½ teaspoons vanilla extract
    • 1 cup (125 g) all-purpose/plain flour
    • ⅔ cup (80 g) whole wheat/wholemeal flour
    • 1½ teaspoons baking powder
    • ⅔ teaspoon bicarbonate of soda
    • 4½ tablespoons (33 g) cocoa powder
    • 1¼ teaspoons cinnamon and ground ginger each
    • ⅔ cup (120 g) dark chocolate chips

    Instructions

    • Preheat the oven to 450 F/230 C/210 fan/gas mark 8. Lightly grease a 12-hole muffin pan or line with paper cases. Set aside.
    • Prepare dry mixture: Combine the flours, baking powder, soda, cocoa and spices and whisk together until there are no lumps in the mixture.
    • Prepare wet mixture: Whisk together the eggs, sugar, pumpkin puree, buttermilk, milk, oil and vanilla until smooth.
    • Assemble: Combine both mixtures and stir until the dry ingredients are no longer visible adding the chocolate chips half way through. Do not overstir the batter.
      TIP: You can use either a whisk or large spoon.
    • Bake: Divide the batter between 12 muffin cases and bake in the centre of the oven for 8 minutes. Lower the oven temperature to 350F/180C/160 fan/gas mark 4 (do not open the oven door) and continue baking for 18-19 minutes until a skewer inserted into the centre of a muffin comes out clean.
    • Cool: Remove from the oven and set aside to cool completely.
      TIP: If you cool your muffins completely before serving the paper cases tend to come off easier.

    Notes

    • *You can use homemade pumpkin puree, but only if you are certain it has the same consistency as pumpkin puree from a can.
    • Ensure the wet ingredients are thoroughly combined and the mixture is silky smooth before stirring in the dry ingredients.
    • Do not overstir the batter. Stir just to combine.
    • Buttermilk: Both kefir as well as pouring yogurt are good substitutes
    • You can use readymade pumpkin spice (1.5 tsp) instead of individual spices if you prefer.
    • Once cooled completely store in an airtight container for up to 3 days. I also refrigerate these muffins the next day. 
    • Freeze for up to 3 months.

    Nutrition

    Serving: 1muffin | Calories: 174kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 86mg | Potassium: 180mg | Fiber: 2g | Sugar: 5g | Vitamin A: 88IU | Vitamin C: 0.01mg | Calcium: 54mg | Iron: 2mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

    Keep in touch!

    If you make this chocolate pumpkin muffin recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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    Comments

      5 from 2 votes

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    1. Monika says

      October 08, 2018 at 9:31 am

      Glad we are on the same page then!

      Reply
    2. Monika says

      October 08, 2018 at 9:24 am

      It's a pleasure!

      Reply
    3. Lee MacArthur says

      October 07, 2018 at 5:24 pm

      These look great. Thank you for sharing.

      Reply
      • Monika says

        October 08, 2018 at 9:29 am

        Thank you! Glad you like the recipe.

        Reply
    4. Judith A. Graber says

      October 07, 2018 at 5:21 pm

      Your healthy pumpkin muffins sound delicious. Thanks for sharing!

      Reply
      • Monika says

        October 08, 2018 at 9:26 am

        You are welcome!

        Reply
    5. Helen at the Lazy Gastronome says

      October 07, 2018 at 3:43 pm

      Oh these look so good!

      Reply
      • Monika says

        October 07, 2018 at 4:05 pm

        Thank you!

        Reply
    6. Jacqui Bellefontaine says

      October 06, 2018 at 10:02 pm

      5 stars
      Don't These look delicious?

      Reply
      • Monika says

        October 07, 2018 at 4:14 pm

        Thank you Jacqui!

        Reply
    7. Angie | Fiesta Friday says

      October 06, 2018 at 8:19 pm

      5 stars
      I like the sound of these muffins, Monika.

      Reply
      • Monika says

        October 07, 2018 at 4:16 pm

        Thank you:)

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

    Find out more about me →

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