Pumpkin Chocolate Muffins – These deliciously moist pumpkin muffins are swirled with chocolate and perfectly spiced. Enjoy with your morning tea or coffee this autumn!
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!
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 and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
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!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!
Try these delicious muffins next!
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Pumpkin Chocolate Muffins
These deliciously moist pumpkin muffins are swirled with chocolate and perfectly spiced. Enjoy with your morning tea or coffee this autumn!
Ingredients
- 2 cups (250g) plain/all-purpose flour
- 1/4 cup (25g) cocoa powder
- 3/4 cup (150g) light or dark brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 large eggs, room temperature
- 1/3 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.
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:
Yield:
12 muffinsServing Size:
1 muffinAmount Per Serving: Calories: 227Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 32mgSodium: 180mgCarbohydrates: 35gFiber: 2gSugar: 17gProtein: 5g
Nutrition information isn’t always accurate.
Trish
Friday 16th of July 2021
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?
Marsha
Saturday 17th of July 2021
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.
Pia
Friday 11th of September 2020
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!
Marsha
Saturday 12th of September 2020
I'm so glad to hear you all enjoyed them! :)
Debra
Saturday 28th of October 2017
these look amazing and I want to make them tomorrow....have you tried the recipe with coconut oil? what do you think?
Marsha
Saturday 28th of October 2017
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! :)
Trang
Thursday 12th of October 2017
Can I use Gluten free all purpose flour?
Marsha
Thursday 12th of October 2017
Yes, that should be fine :)
Kyomi G
Wednesday 11th of October 2017
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!!
Marsha
Wednesday 11th of October 2017
Hi Kyomi! I haven't experimented with high altitude baking, but I came across this post to help you out :) http://www.kingarthurflour.com/learn/high-altitude-baking.html