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

Pumpkin Chocolate Chocolate Chip Muffins make a special treat for breakfast, brunch or an afternoon snack! These are a definite fall favorite! // addapinch.com

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.

Pumpkin Chocolate Chocolate Chip Muffins make a special treat for breakfast, brunch or an afternoon snack! These are a definite fall favorite! // addapinch.com

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!

Chocolate Pumpkin Chocolate Chip Muffins Recipe

5 from 3 votes
These Chocolate Pumpkin Chocolate Chip Muffins are packed full of flavor and perfect for breakfast, brunch or a delicious snack! A fall favorite!
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 12

Ingredients 

  • 2 1/2 cups (300 g) all-purpose flour
  • 1/2 cup (42 g) unsweetened cocoa powder
  • 1 teaspoons (4 g) baking powder
  • 1 teaspoon (6 g) baking soda
  • ½ teaspoon (1 g) kosher salt
  • 2 cups (454 g) pumpkin puree, or 1 (15-ounce) can pumpkin puree
  • 1 1/2 cups (320 g) light or dark brown sugar
  • 2 large (100 g) eggs
  • teaspoons (7 g) vanilla extract
  • 1/4 cup (57 g) buttermilk
  • 1/2 cup (85 g) chocolate chips

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 brown sugar,eggs, pumpkin puree, 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.

Nutrition

Calories: 276kcal | Carbohydrates: 58g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 222mg | Potassium: 256mg | Fiber: 3g | Sugar: 33g | Vitamin A: 6425IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 3mg

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

Enjoy!
Robyn xo

Pumpkin Chocolate Chocolate Chip Muffins make a special treat for breakfast, brunch or an afternoon snack! These are a definite fall favorite! // addapinch.com

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




15 Comments

  1. 5 stars
    I’ve made these before but I don’t see a measurement for the butter so not sure how much i used…How much butter!!?

    1. Elizabeth, I don’t use butter in this recipe. 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.

  2. 5 stars
    Can I freeze the batter?
    My family loves these but I would like to double and freeze half the batter.

    1. I’ve not frozen the batter, but I have frozen them once baked. I hope that helps! I’m so glad you all enjoy these as much as we do! xo

  3. 5 stars
    Yum! These look amazing 🙂 I bet a batch of these will help me deal with the crappy weather with more optimism 😀

  4. Hie!! Biiig fan!!
    I absolutely love all your recipes!!
    We don’t get pumpkin puree here( India! :)) could you suggest how to diy? Also can the buttermilk be substituted by regular milk?
    Xxx

    1. Hi Nikki,
      I’ll definitely be sharing a diy tip soon! You can use regular milk in place of buttermilk or make your own substitute if you like. Here’s how I make my own homemade buttermilk substitute

    2. In regards to the inaccessibility of pumpkin puree for the pumpkin chocolate chocolate chip muffins, sweet potato may substituted equally instead.

  5. Buttermilk…is it necessary? If I replace it with whole milk to I change the baking powder or salt measurements. I’ll make these today but I don’t want to go to the store for the buttermilk and making my own gives me the willies and I won’t be able to eat the muffins. I know. I’m weird.

    1. Hi Brianne,
      You can replace with whole milk if you like. 🙂 I like the way that buttermilk lends tenderness to baked goods, but whole milk works just fine, too!

  6. Pumpkin instead of butter, I love it. Being in England means we don’t celebrate all things pumpkin like the U.S.A. does. But I’ve bought a can of Libby’s pumpkin purée from Amazon and like the idea that in the muffins, mixed with chocolate it’s more likely to be tasted in our house! I shall give these a try as the look delicious. Thank you for a great recipe. Sammie

    1. Hi Sammie, When I lived in England, my local Waitrose carried pumpkin year round. It made this American feel right at home. Tanya