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 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!

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

• 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.

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

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.

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.

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.

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.

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

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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