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Fudgy Double Chocolate Pumpkin Muffins

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These Fudgy Double Chocolate Pumpkin Muffins are dense, moist, and almost brownie-like in texture. The pumpkin keeps them tender while the cocoa powder and chocolate chips deliver a deep chocolate punch, all ready in about 30 minutes.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder (Dutch-processed preferred)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1/3 cup (80ml) vegetable oil (canola or avocado oil work too)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup (175g) semi-sweet chocolate chips (plus 2 tablespoons reserved for topping)
  • Optional: flaky sea salt for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the dry ingredients: 1 cup all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt until evenly combined.
  3. In a medium bowl, whisk together the wet ingredients: 1 cup pumpkin puree, 2 large eggs, 1/3 cup vegetable oil, 1 teaspoon vanilla extract, 3/4 cup granulated sugar, and 1/4 cup packed light brown sugar until smooth.
  4. Pour the wet mixture into the dry mixture. Use a rubber spatula to fold together until just combined—do not overmix. A few small lumps are fine.
  5. Fold in 1 cup of chocolate chips, reserving about 2 tablespoons for topping. Gently incorporate them.
  6. Portion the batter into the prepared muffin cups, filling each about three-quarters full. Smooth the tops slightly with the back of a spoon if desired.
  7. Sprinkle the reserved chocolate chips on top and press them in very gently. If using, sprinkle a tiny pinch of flaky sea salt over each muffin.
  8. Bake for 18-22 minutes, starting to check at 18 minutes. A toothpick inserted in the center should come out with a few moist crumbs attached—not wet batter, but not completely clean either.
  9. Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack. Wait at least 10 more minutes before eating to avoid burning your mouth on molten chocolate chips.

Notes

Don’t overmix the batter to avoid tough muffins. Room temperature eggs help the batter come together smoothly. Use a cookie scoop for even muffins. Check for doneness by gently pressing the top—if it springs back, it’s done. Let muffins cool completely before storing to prevent sogginess. The flavor deepens on the second day.

Nutrition

Keywords: fudgy double chocolate pumpkin muffins, chocolate pumpkin muffins, easy muffin recipe, 30-minute recipe, fall baking, fudgy muffins

Find it online: https://clunkcook.com/fudgy-double-chocolate-pumpkin-muffins-easy-30-minute-recipe/