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Double Chocolate Pumpkin Muffins Recipe

Double Chocolate Pumpkin Muffins Recipe
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★★★★★

4.8 from 15 reviews

Delight in these Double Chocolate Pumpkin Muffins, combining the rich flavors of moist pumpkin spice batter with a luscious chocolate batter swirled together for a decadent treat. Topped with mini chocolate chips, these muffins are perfect for fall or any time cravings strike.

Ingredients

Scale

Pumpkin Batter

  • 1 cup (125 g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ teaspoons pumpkin spice
  • ¼ cup (59.15 ml) canola or vegetable oil
  • ¼ cup (50 g) granulated sugar
  • ¼ cup (50 g) light brown sugar, packed
  • 1 large egg, room temperature
  • ¾ teaspoon vanilla extract
  • ¾ cup (183.75 g) pumpkin puree

Chocolate Batter

  • ¾ cup (93.75 g) all-purpose flour
  • 3 tablespoons (18 g) cocoa powder (black cocoa powder recommended)
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ cup (85 g) mini semi-sweet chocolate chips plus ¼ cup extra for topping (optional)
  • ⅛ cup (29.57 ml) canola or vegetable oil
  • 3 tablespoons (36 g) granulated sugar
  • 3 tablespoons (36 g) light brown sugar, packed
  • 1 large egg, room temperature
  • ¼ cup (57.5 g) sour cream, room temperature
  • 3 tablespoons (44.36 ml) whole milk, room temperature

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin or cupcake pan with paper liners for easy removal and cleanup.
  2. Make Pumpkin Batter: In a small bowl, whisk together the flour, baking soda, salt, and pumpkin spice. In a separate medium to large bowl, combine canola oil, granulated sugar, and light brown sugar. Beat in the egg, vanilla extract, and pumpkin puree until well combined. Gradually fold the dry flour mixture into the wet ingredients until no flour streaks remain. Set aside.
  3. Make Chocolate Batter: In another small bowl, whisk the flour, cocoa powder, baking soda, salt, and mini chocolate chips. In a separate larger bowl, mix canola oil, granulated sugar, and light brown sugar. Add the egg, sour cream, and whole milk, mixing thoroughly after each addition. Fold the dry ingredients into the wet until just combined and no flour remains visible.
  4. Assemble Muffins: Alternately spoon dollops of pumpkin and chocolate batter into each muffin liner until they are about ¾ full, creating a marbled effect. Optionally, sprinkle additional mini chocolate chips on top for extra chocolatey crunch.
  5. Bake: Bake in the preheated oven for about 18-23 minutes or until a toothpick inserted in the center comes out clean. Baking times may vary slightly depending on your oven, so start checking at 18 minutes.
  6. Cool and Serve: Allow the muffins to cool in the pan until they are cool enough to handle. Transfer to a wire rack to cool completely. Enjoy these moist and flavorful double chocolate pumpkin muffins as a perfect seasonal snack or dessert.

Notes

  • Use room temperature eggs, sour cream, and milk for better batter consistency and texture.
  • Black cocoa powder adds a richer chocolate flavor and darker color but regular cocoa powder works fine.
  • Pumpkin spice can be substituted with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
  • Make sure not to overmix the batters to keep the muffins tender and light.
  • These muffins freeze well; wrap tightly and thaw before serving.

Nutrition

Keywords: double chocolate pumpkin muffins, pumpkin muffins, chocolate muffins, fall recipes, pumpkin spice, chocolate chip muffins

Find it online: https://tastybella.com/double-chocolate-pumpkin-muffins-recipe/