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Best Double Chocolate Chip Pumpkin Muffins

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These Best Double Chocolate Chip Pumpkin Muffins are moist, tender, packed with actual chocolate flavor, and they taste like you spent hours in the kitchen when really, they come together in about 35 minutes flat. The trick is in how you handle the pumpkin and the chocolate together.

Ingredients

Scale
  • 1 and 3/4 cups (220g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup (245g) pumpkin puree (100% pure, not pumpkin pie filling)
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) vegetable oil (canola or avocado oil)
  • 2 teaspoons vanilla extract
  • 1/4 cup (60ml) milk (whole milk preferred)
  • 1 and 1/2 cups (270g) semi-sweet chocolate chips
  • Coarse sugar (turbinado or demerara) for topping (optional)
  • Extra chocolate chips for topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 12-cup muffin pan with paper liners or grease the cups well.
  2. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice until evenly distributed.
  3. In a separate bowl, whisk together the pumpkin puree, eggs, vegetable oil, vanilla extract, and milk until smooth and uniform.
  4. Pour the wet mixture into the dry mixture. Use a rubber spatula to fold together until just combined (a few lumps are fine). Do not overmix.
  5. Fold in 1 and 1/4 cups of the chocolate chips, reserving the remaining 1/4 cup for topping.
  6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full (or to the top for domed tops).
  7. Sprinkle the reserved chocolate chips over the tops, pressing them in gently. Sprinkle a generous pinch of coarse sugar over each muffin if desired.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should spring back when gently pressed.
  9. Cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.
  10. Enjoy warm or at room temperature.

Notes

Don’t overmix the batter. Use room temperature ingredients. Blot pumpkin if watery. Use good quality chocolate chips. Let muffins cool in pan for exactly 5 minutes. For bakery-style domed tops, let batter rest for 10 minutes before baking. Don’t open oven door during first 15 minutes of baking.

Nutrition

Keywords: double chocolate chip pumpkin muffins, pumpkin muffins, chocolate pumpkin muffins, fall muffins, easy pumpkin muffins

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