Go Back
- 1 cup canned pumpkin puree - 1 cup granulated sugar - 1/2 cup light brown sugar, packed - 1/2 cup vegetable oil - 1/2 cup buttermilk (or milk of choice) - 3 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1/2 cup unsweetened cocoa powder - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon salt - 1 cup semi-sweet chocolate chips, plus extra for topping These ingredients create a rich and moist muffin. Pumpkin adds flavor and moisture. The cocoa gives a chocolatey depth. Sugar balances the flavors and adds sweetness. You will need the following tools: - Muffin tin - Paper liners or non-stick spray - Mixing bowls - Whisk - Sifter - Rubber spatula - Measuring cups and spoons - Scoop or spoon for batter These tools help you create the perfect muffins. A good muffin tin ensures even baking. A whisk blends wet ingredients smoothly. If you need to make changes, consider these options: - Use apple sauce instead of vegetable oil for less fat. - Swap buttermilk with regular milk or yogurt. - Use whole wheat flour for a healthier option. - Replace semi-sweet chips with dark chocolate for a richer taste. These swaps help you customize your muffins. They also maintain good texture and flavor. First, preheat your oven to 350°F (175°C). This step warms up the oven for baking. Next, grab a large bowl. In this bowl, whisk together: - 1 cup canned pumpkin puree - 1 cup granulated sugar - 1/2 cup light brown sugar, packed - 1/2 cup vegetable oil - 1/2 cup buttermilk (or milk of choice) - 3 large eggs - 1 teaspoon vanilla extract Make sure everything blends well. This mixture should be smooth and creamy. Now, in a separate bowl, sift together the dry ingredients: - 2 cups all-purpose flour - 1/2 cup unsweetened cocoa powder - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon salt Slowly mix the dry ingredients into the wet ingredients. Stir gently until just combined. Small lumps are okay; do not overmix. Finally, fold in 1 cup semi-sweet chocolate chips, saving some for topping. Now it’s time to fill the muffin tin. Use a scoop or spoon to fill each muffin liner about 2/3 full with batter. If you like, sprinkle extra chocolate chips on top. Place the muffin tin in the oven and bake for 18 to 22 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, your muffins are ready! Once baked, remove the muffins from the oven. Let them cool in the tin for about 5 minutes. After that, transfer them to a wire rack to cool completely. For serving, enjoy these muffins warm. You might drizzle some chocolate ganache on top or dust them with powdered sugar. To make it extra special, add a scoop of vanilla ice cream! To get that perfect bakery-style texture, focus on mixing. Start with your wet ingredients. Whisk them well to combine. This helps to create a light batter. When you add the dry ingredients, mix just until combined. Lumps are okay! Overmixing can lead to tough muffins. One common mistake is not measuring ingredients correctly. Use a scale or measuring cups for accuracy. Another mistake is skipping the cooling step. Letting muffins cool helps them set. Avoid opening the oven too soon. This can cause your muffins to sink. Add spices for extra warmth. A pinch of cloves or ginger elevates the flavor. You can also swap some cocoa powder for more pumpkin spice. Try adding a splash of espresso for depth. You could even toss in some orange zest for a citrus twist. Enjoy experimenting to find your perfect blend! {{image_2}} You can add nuts or dried fruits to your muffins for extra flavor. I love using walnuts or pecans. They give a nice crunch and pair well with chocolate. Dried cranberries or raisins also work well. Just fold in one cup of your choice when mixing the batter. This will make your muffins even more delightful! If you want gluten-free muffins, use a gluten-free flour blend instead of regular flour. Make sure it has a 1:1 ratio for best results. You may also want to add a bit more baking powder for lift. This way, your muffins stay fluffy and light, just like the bakery version! Toppings can change the game for your muffins. Try adding a sprinkle of sea salt or a drizzle of caramel sauce. You can also swap chocolate chips for white chocolate or peanut butter chips. Get creative! Each mix-in can give your muffins a whole new vibe. Enjoy experimenting! To keep your muffins fresh, store them in an airtight container. This method helps keep moisture in. Place a paper towel at the bottom of the container. This towel absorbs any extra moisture. You can keep them at room temperature for about three days. If you need more time, the fridge works too, but they may dry out faster. Freezing your chocolate pumpkin muffins is simple and effective. First, let them cool completely. Then, wrap each muffin tightly in plastic wrap. You can also use aluminum foil for extra protection. After wrapping, place them in a freezer-safe bag. Label the bag with the date. Muffins can stay frozen for up to three months. When you're ready, just take one out and thaw it at room temperature. To enjoy your muffins warm again, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet. Heat them for about 10 to 15 minutes. You can also use a microwave for quick reheating. Just warm them for 15 to 20 seconds. Enjoy your freshly warmed muffins as if they just came from the oven! Yes, you can use fresh pumpkin! Start with a small pumpkin. Cut it in half, roast it, and scoop out the flesh. Blend it until smooth. Use the same amount as the canned pumpkin in the recipe. Fresh pumpkin can add a brighter taste to your muffins. To make these muffins healthier, try these tips: - Use whole wheat flour instead of all-purpose flour. - Cut the sugar by one-third or use a sugar substitute. - Swap out half the oil for unsweetened applesauce. - Add in some ground flaxseed for extra fiber. - Toss in some chopped nuts for healthy fats. These changes keep the muffins tasty while making them better for you. If you don't have buttermilk, don't worry! You can easily make a substitute. Mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes. This will mimic the tangy flavor of buttermilk. You can also use yogurt or sour cream in equal amounts. You learned how to make delicious chocolate pumpkin muffins from scratch. We covered key ingredients and their substitutes, making this recipe flexible. You now know step-by-step how to prepare, bake, and serve these muffins. Plus, I shared tips to avoid common mistakes and ways to elevate flavor. With variations like nuts or gluten-free options, there’s something for everyone. Lastly, storing and reheating muffins ensures your treats stay fresh. Enjoy baking these easy muffins; they promise a warm and tasty treat for all!

Chocolate Pumpkin Muffins Bakery-Style

Indulge in the ultimate fall treat with these delicious Chocolate Pumpkin Muffins! Combining the warm flavors of pumpkin and chocolate, this easy recipe is perfect for any baking enthusiast. From preparation to baking, discover how to create 12 mouthwatering muffins that everyone will love. Click through for step-by-step instructions and tips to elevate your baking game! #ChocolatePumpkinMuffins #FallBaking #PumpkinRecipes #MuffinRecipes
Print Recipe Pin Recipe

Ingredients
  

1 cup canned pumpkin puree

1 cup granulated sugar

1/2 cup light brown sugar, packed

1/2 cup vegetable oil

1/2 cup buttermilk (or milk of choice)

3 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1 cup semi-sweet chocolate chips, plus extra for topping

Instructions
 

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.

    In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, buttermilk, eggs, and vanilla extract until smooth and well combined.

      In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt.

        Slowly incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix; small lumps are fine.

          Fold in the chocolate chips, saving some for topping if desired.

            Using a scoop or spoon, fill each muffin liner about 2/3 full with batter. If you're topping with additional chocolate chips, sprinkle them on top now.

              Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

                Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 mins | Total Time: 40 mins | Servings: 12 muffins

                    - Presentation Tips: Serve these muffins warm with a drizzle of chocolate ganache or a dusting of powdered sugar on top. You can also pair them with a scoop of vanilla ice cream for an indulgent dessert!