These Chocolate Pumpkin Chocolate Chip Muffins are packed full of flavor and perfect for breakfast, brunch or a delicious snack! A fall favorite!

As soon as the weather turns a bit cooler, I start craving pumpkin!

There’s just something about pumpkin that has me wanting to make all sorts of dishes with it! I love the velvety texture and how it does so well in baked goods. It makes them moist, rich and just downright delicious while being good for ya to boot!

How to Make Chocolate Pumpkin Chocolate Chip Muffins

These muffins are so simple to make and delicious to eat! They take a few ingredients that I love to keep on hand and that you most likely have available as well.

Ingredients

• flour – I use all-purpose flour for these muffins. You can also use a blend of whole-wheat flour, if you prefer.
• cocoa powder – to give these muffins their chocolate flavor, I use cocoa powder.
• baking powder – the baking powder helps these muffins to rise perfectly!
• baking soda – since these muffins include buttermilk, you’ll also need to use baking soda.
• salt – the salt helps to balance the flavors of this recipe.
• pumpkin puree – I love to use my homemade pumpkin puree, but also love to have an organic canned puree available in my pantry to use in a pinch. You can easily use one 15-ounce can pumpkin puree in this recipe.
• brown sugar – you can use light or dark brown sugar in this recipe based on your preferences.
• eggs – you’ll need two large, fresh eggs
• vanilla extract – I prefer to use pure vanilla extract (either homemade or a good quality store-bought) rather than imitation vanilla flavoring in my baked goods.
• buttermilk – if you do not have buttermilk on hand, you can use my easy two-ingredient buttermilk substitute!
• chocolate chips – use your favorite high-quality baking chips in either dark, semi-sweet, or milk chocolate.

Step by Step Instructions

• Prep. Preheat oven to 375º F. Prepare muffin tin with liners or by spraying with nonstick baking spray. Sift together flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Set aside.
• Mix. Mix together pumpkin puree, brown sugar, eggs, vanilla extract, and buttermilk, being sure to incorporate well. Add flour mixture about 1/2 cup at a time, stirring just to combine. Fold in chocolate chips. 
• Bake and serve. Spoon muffin batter into prepared muffins tins, filling about ¾ full. Place in preheated oven and bake until the lightly spring back to the touch and a toothpick comes out clean when inserted in the center, about 12 minutes for mini-muffins and 25-30 minutes for full-size muffins. Allow to cool slightly before serving.

Can You Use Pumpkin Puree In Place of Butter in Baking?

For these muffins, I amped up the amount of pumpkin that I used and eliminated the butter. For me, I’ve found that I can use about 3/4 cup pumpkin puree in place of 1 cup of butter called for when I’m baking something like these muffins. The pumpkin adds fiber and other nutrients to these muffins, which makes me feel even better about making them for my family.

These pumpkin muffins are perfect for serving anytime of the year, but especially in the fall and winter! They aren’t just for breakfast either! They are delicious as a treat at your Halloween and Thanksgiving get togethers and are always fast to disappear when I serve them for Sam and his buddies in the afternoons! Talk about a win/ win for all of us!

More Favorite Fall Muffin Recipes

Cranberry Orange Muffins

Apple Cinnamon Muffins

Apple Cider Donut Muffins

More Muffin Recipes

Here’s my Pumpkin Chocolate Chip Muffins recipe. I hope your family enjoys them as much as mine does!

Enjoy!
Robyn xo