Pumpkin Chocolate Muffins – These deliciously moist pumpkin muffins are swirled with chocolate and perfectly spiced. Enjoy with your morning tea or coffee this autumn!

A close-up of pumpkin chocolate muffins in a muffin pan.

I looove autumn.

It’s definitely my favourite season, because I get to enjoy everything pumpkin spice, Halloween, and a whole lotta scary movies. Aaand I get to bake up all the autumn treats and desserts.

Today, I’m sharing one of my favourite pumpkin recipes – Pumpkin Chocolate Muffins!

Overhead shot of pumpkin chocolate muffins in a muffin pan.

How to make Pumpkin Chocolate Muffins

Ingredients you’ll need:

  • plain/all-purpose flour
  • cocoa powder
  • light or dark brown sugar
  • baking soda
  • salt
  • ground cinnamon, ginger, nutmeg, and cloves
  • large eggs
  • vegetable oil
  • greek-style yogurt
  • canned pumpkin puree
  • vanilla extract

To make these muffins, whisk together the flour, sugar, baking soda, salt, and spices. Set aside.

In a separate bowl, whisk together the eggs, vegetable oil, yogurt, pumpkin, and vanilla extract. Add the dry ingredients, and mix until just combined. Do not over-mix.

Add half of the batter into a separate bowl, and fold in the cocoa powder.

Alternating between the two batters, spoon into a greased muffin pan. Bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 – 10 minutes in the pan, then transfer them to a wire rack to cool completely.

The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.

A stack of two pumpkin chocolate muffins.

If you enjoyed my Pumpkin Bread and Pumpkin Streusel Muffins, you’ll love these muffins, because pumpkin and chocolate – what could be better??

I simply divided the pumpkin batter in half, and mixed a little cocoa powder in one, then I alternated spooning the two batters into a muffin pan. So simple, yet SO good!

Overhead shot of pumpkin chocolate muffin sliced in half.
Pumpkin Chocolate Muffins - These deliciously moist pumpkin muffins are swirled with chocolate and perfectly spiced. Enjoy with your morning tea or coffee this autumn! #pumpkin #chocolate #muffins #recipe

Try these delicious muffins next!

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A stack of two pumpkin chocolate muffins.
Simply Bake

Pumpkin Chocolate Muffins

These deliciously moist pumpkin muffins are swirled with chocolate and perfectly spiced. Enjoy with your morning tea or coffee this autumn!
Author: Marsha
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yields: 12 muffins

Ingredients

  • 2 cups (250g) plain/all-purpose flour
  • ¼ cup (25g) cocoa powder
  • ¾ cup (150g) light brown sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • teaspoon ground cloves
  • 2 large eggs, room temperature
  • cup (80ml) vegetable oil
  • 1 cup (240g) Greek-style yogurt
  • 1 cup (225g) canned pumpkin puree
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin pan well, then set aside.
  • Whisk together the flour, sugar, baking soda, salt, and spices. Set aside.
  • Whisk together the eggs, oil, yogurt, pumpkin, and vanilla extract. Add the dry ingredients, and mix until just combined. Do not over-mix.
  • Add half of the batter into a separate bowl, and mix in the cocoa powder.
  • Alternating between the two batters, spoon into the prepared pan.  Bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 – 10 minutes in the pan, then transfer them to a wire rack to cool completely.

Recipe Notes

Muffins stay fresh in an air-tight container at room temperature or in the fridge for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.

Nutrition Information:

Serving: 1muffinCalories: 227kcalCarbohydrates: 35gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 6gCholesterol: 32mgSodium: 180mgFiber: 2gSugar: 17g

Nutrition information is automatically calculated, so should only be used as an approximation.

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21 Comments

  1. I noticed that you use oil in this recipe but in your cherry-chocolate muffin you don’t. Do you need oil if you are using the Greek yogurt?

    1. Hi Trish! I used butter instead of oil in my cherry muffins, where as in my pumpkin muffins, I used oil instead of butter. Yogurt is added for moisture.

  2. I just made these for the first time and my 2 year old, my husband, and I love them. They are moist, and nice balance of flavor between the chocolate and pumpkin. Great recipe! I’ll be checking out sone of your other recipes too!

  3. these look amazing and I want to make them tomorrow….have you tried the recipe with coconut oil? what do you think?

    1. Hi Debra! I haven’t tried these muffins with coconut oil yet, but if I was to make them, I would replace the vegetable oil with 1/2 cup (100g) of coconut oil, melted. Let me know how it goes – enjoy! 🙂

  4. hello! i SO want to try these tomorrow i have verytjing in my baking pantry but QUESTION… i just moved to Utah – elevation 5500 feet. my baking has had to be altered more often than not. Any suggestions for this particular recipe?
    thanks!!

  5. Nothing is better than pumpkin and chocolate this time of year! Dare I say it, it’s even better than peanut butter and chocolate?!? Gasp!! That last photo of the split muffins are just making me drool BIG time! Love it, Marsha! 🙂

  6. These muffins look brilliant and I’d love to make them but I’ve read and re-read the recipe and I cannot see any pumpkin in the ingredient list, although it mentions it in the article. How much would you add please?