Can I use canned pumpkin pie filling for chocolate pumpkin muffins?

No, you should use pure pumpkin puree, not pumpkin pie filling. The filling already contains sugar and spices that will throw off the balance of flavors in your chocolate pumpkin muffins.

How can I make these chocolate pumpkin muffins gluten-free?

Simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Many bakers report excellent results with brands like Bob's Red Mill or King Arthur Flour's gluten-free options.

Can I make mini chocolate pumpkin muffins with this recipe?

Absolutely! This recipe will make approximately 24–30 mini chocolate pumpkin muffins. Reduce the baking time to 10–12 minutes and check for doneness with the toothpick test.

How do I know when my chocolate pumpkin muffins are done baking?

Insert a toothpick into the center of a muffin—it should come out with a few moist crumbs, but no wet batter. The tops should also spring back slightly when lightly touched.

Can I add nuts or other mix-ins to these chocolate pumpkin muffins?

Yes! Chopped walnuts, pecans, or even white chocolate chips make wonderful additions. Start with ½ cup of any mix-in, folding them in along with the chocolate chips.

Chocolate pumpkin muffins recipe that will wow your taste buds fast 2025

Chocolate pumpkin muffins recipe that will wow your taste buds fast

Print Recipe

These homemade chocolate pumpkin muffins are moist, rich, and packed with fall flavor—perfect for breakfast, snacks, or dessert on chilly autumn days.

Author: Harmony
Prep Time: 15 minutes
Cook Time: 18–20 minutes
Total Time: 35 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

1½ cups all-purpose flour
⅔ cup granulated sugar
¼ cup brown sugar, packed
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
2 teaspoons pumpkin pie spice
⅓ cup unsweetened cocoa powder
1 cup pumpkin puree (not pumpkin pie filling)
2 large eggs, room temperature
½ cup vegetable oil
¼ cup milk
1 teaspoon vanilla extract
¾ cup chocolate chips (plus extra for topping)

Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, pumpkin pie spice, and cocoa powder.
In a medium bowl, whisk together pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients and fold together gently with a spatula until just combined.
Fold in ¾ cup chocolate chips evenly into the batter.
Spoon batter into prepared muffin cups, filling each about ¾ full. Top with additional chocolate chips if desired.
Bake for 18–20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a gluten-free version, use a 1:1 gluten-free baking flour. These muffins freeze well and taste even better the next day!

Nutrition

Serving Size: 1 muffin
Calories: 275
Sugar: 22g
Sodium: 160mg
Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg

Keywords: chocolate pumpkin muffins, fall muffin recipe, pumpkin chocolate breakfast

Find it online: https://harmonymeal.com/chocolate-pumpkin-muffins/