Feastical

Your New Favorite Muffin is Waiting: Chocolate Pumpkin Muffins

Hey friends, Beau here from Feastical! Let’s talk about that magical moment when two incredible flavors decide to throw a party in your mouth. You know the one. It’s when sweet meets savory, when cozy meets decadent, and when you take a bite of something so good you just have to close your eyes for a second. That, my friends, is the exact experience I’m bringing you today with these unbelievably delicious Chocolate Pumpkin Muffins.

Now, I know what some of you might be thinking. Pumpkin? And chocolate? Together? Trust me on this one. This isn’t some weird, healthy-tasting compromise. This is a rich, deeply moist, and intensely chocolatey muffin that just so happens to get its superpowers from a can of pumpkin. The pumpkin doesn’t scream “PIE!”—instead, it whispers “hello, gorgeous moisture” and “hey, want a muffin that stays soft for days?” It melds with the cocoa powder to create a flavor that’s earthy, warm, and deeply satisfying. We’re finishing them off with a shower of melty chocolate chips and a cheeky pinch of flaky sea salt that cuts through the sweetness perfectly. Think of it as a brownie that decided to get a little more sophisticated and put on a muffin top. And who can blame it?

So, whether you’re looking for the ultimate fall breakfast, a lunchbox superstar, or just a 3 PM pick-me-up that feels like a warm hug, you’ve come to the right place. Grab your favorite mixing bowl, and let’s make your kitchen smell absolutely incredible.

The Accidental Masterpiece: A Kitchen Happy Accident

I have to confess, this recipe was born from a beautiful kitchen mishap. It was a crisp October morning a few years back, and I was in full-on pumpkin mode. My mission: a double batch of my classic spiced pumpkin muffins. I had my podcast on, I was dancing around the kitchen (a common occurrence), and I was merrily scooping flour and spices. In my rhythmic fervor, I grabbed a canister and dumped a generous amount into the wet ingredients before I realized my mistake. Instead of more flour, I had just added a whole cup of my high-quality dark cocoa powder.

My heart sank for a second. There went my beautiful, orange-hued pumpkin muffins! But a chef never wastes good ingredients. I decided to roll with it, adding a bit more liquid to balance out the cocoa’s thirst and crossing my fingers. What emerged from the oven 20 minutes later was nothing short of magic. The kitchen smelled like a chocolatier’s dream, and the muffins were the darkest, most fudgy-looking things I’d ever seen. That first warm bite was a revelation. The pumpkin made the crumb impossibly tender, and the chocolate flavor was deep and complex, not just sweet. It was a happy accident that instantly became a permanent part of my recipe box, and I’ve been refining it for you all ever since.

Gathering Your Muffin-Making Magic

Here’s everything you’ll need to make a dozen of these decadent treats. Remember, baking is a science, but it’s also about feel! I’ve included my chef-y notes to help you understand the “why” behind each ingredient.

• 1 cup (244g) pumpkin puree – Not pumpkin pie filling! Look for 100% pure pumpkin in a can. This is our moisture MVP and the secret to that incredibly tender crumb. Chef’s Insight: If you have leftover canned pumpkin, freeze it in tablespoon portions on a baking sheet, then pop them in a bag for future smoothies or single-serving muffins!
• 2/3 cup (133g) brown sugar – I prefer brown sugar here for its deep molasses flavor and the extra moisture it brings to the party. It complements the pumpkin and chocolate beautifully.
• 1/3 cup (79ml) vegetable oil – Oil keeps these muffins moist far longer than butter would. A neutral oil like vegetable, canola, or even melted coconut oil works perfectly.
• 2 large eggs – Our trusty binders, bringing the whole team together. Make sure they’re at room temperature to create a smoother, more emulsified batter.
• 1 tsp vanilla extract – The flavor booster. It enhances both the chocolate and the warm spices. Use the real stuff if you’ve got it!
• 1 cup (125g) all-purpose flour – The foundation of our muffin structure. For a lighter texture, fluff your flour with a spoon before scooping into the measuring cup, then level it off.
• 1/2 cup (42g) unsweetened cocoa powder – This is where the deep chocolate flavor comes from! Use a good-quality natural cocoa powder for the best taste. Chef’s Tip: Sifting this is non-negotiable to avoid lumpy batter!
• 1 tsp baking soda – Our leavening agent that gives the muffins their perfect rise and tender dome.
• 1/2 tsp salt – Crucial for balancing all the sweetness and making the chocolate flavor pop. Don’t skip it!
• 2 tsp pumpkin pie spice – The warm, cozy essence of fall. If you don’t have any pre-mixed, you can make your own with cinnamon, ginger, nutmeg, and allspice.
• 1/2 cup (120ml) buttermilk or milk – Buttermilk adds a lovely, subtle tang that tenderizes the gluten even further. Substitution Tip: No buttermilk? No problem! Stir 1 ½ tsp of lemon juice or white vinegar into your ½ cup of milk and let it sit for 5 minutes to curdle. Good to go!
• 3/4 cup (130g) chocolate chips – Because more chocolate is always the answer. I use semi-sweet, but dark or milk chocolate would also be fantastic.
• Flaky sea salt for topping – The pro move. A tiny sprinkle on top before baking creates an incredible sweet-and-salty contrast that will have everyone asking for your secret.

Let’s Get Baking: The Step-by-Step Lowdown

Follow these steps, and you’re guaranteed muffin success. I’ve packed this section with all my favorite kitchen hacks to make you feel like a pro.

Step 1: Preheat your oven to 350°F (175°C). This is the golden rule of baking—a properly preheated oven is key for that perfect rise. While it’s heating up, line a 12-cup muffin tin with paper liners or give each cup a generous spray with non-stick cooking spray. Chef’s Hack: For easy cleanup and ultra-release, I like to give the top of the pan a quick spray too, just in case those muffins decide to peak over the edge!

Step 2: In a large bowl, let’s combine our wet ingredients. Grab your whisk and vigorously whisk together the pumpkin puree, brown sugar, and vegetable oil until they’re completely smooth and well-combined. No streaks of oil! Then, whisk in the eggs, one at a time, followed by the vanilla extract. You want this mixture to be gloriously smooth and emulsified. Chef’s Commentary: This is your arm workout for the day. Getting this mixture smooth now means no over-mixing later, which is the key to a tender, not tough, muffin.

Step 3: In a separate, medium-sized bowl, it’s time for the dry team. Here’s a non-negotiable tip: sift your flour, cocoa powder, baking soda, salt, and pumpkin pie spice together. I know, I know, it feels like an extra dish. But sifting not only removes any lumps from the cocoa and flour, it also aerates the mixture, making your muffins lighter and ensuring the leavening is evenly distributed. Trust me, it makes a difference you can taste.

Step 4: Pour the sifted dry ingredients into the wet ingredients. Grab a spatula (not the whisk!) and gently fold them together. Stop when you still see a few dry streaks of flour. It might look a bit thick and shaggy—that’s okay! Now, pour in the buttermilk and continue to fold gently. The batter will loosen up beautifully. Remember, the goal is to mix until just combined. Over-mixing is the enemy of fluffy muffins!

Step 5: Time for the chocolate chips! Reserve a small handful for topping if you’re feeling fancy, then fold the rest into the batter until they’re evenly distributed.

Step 6: Using a cookie scoop or two spoons, divide the batter evenly among the 12 prepared muffin cups. They should be about ¾ of the way full. This is the perfect amount for a beautiful, domed top. Now, sprinkle the tops with those reserved chocolate chips and, most importantly, that flaky sea salt. Just a tiny pinch on each one!

Step 7: Slide the pan into the middle of your preheated oven and bake for 18-22 minutes. The magic test? A toothpick inserted into the center of a muffin should come out with a few moist crumbs clinging to it, but not wet batter. If it comes out completely clean, they might be a tad overdone. Chef’s Hack: Set your timer for 18 minutes and check. Ovens vary, so yours might need the full 22.

Step 8: Let the muffins cool in the pan for about 5 minutes. This allows them to set up so they don’t fall apart when you take them out. Then, transfer them to a wire rack to cool completely. I know it’s hard, but try to let them cool for at least 15 minutes before diving in—the chocolate chips are like molten lava!

How to Serve These Beauties

Honestly, one of these muffins, still slightly warm from the oven and clutched in your hand with a hot cup of coffee is a perfect moment. But let’s get creative!

For a breakfast that feels like a celebration, split one open, slather it with a little salted butter or cream cheese, and watch it melt into all the nooks and crannies. If you’re hosting a brunch, these are an absolute star on the table. Place them on a rustic wooden board or a cute cake stand. For the ultimate dessert experience, warm a muffin for 15 seconds in the microwave and serve it à la mode with a big scoop of vanilla bean ice cream. The contrast of warm muffin and cold ice cream is next-level goodness. They also pack beautifully for picnics, hikes, or as a sweet surprise in a lunchbox.

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its flexibility. Here are a few ways to mix it up:

• Gluten-Free Goodness: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve had great success with brands like Bob’s Red Mill or King Arthur.
• Dairy-Free Delight: Use your favorite plant-based milk (oat milk is fantastic here) with the lemon juice trick for “buttermilk,” and ensure your chocolate chips are dairy-free.
• Spice It Up: Add a kick of heat by folding in ¼ teaspoon of cayenne pepper with the dry ingredients. Chocolate and chili are a match made in heaven.
• Nutty Professor: Fold in ½ cup of chopped walnuts or pecans along with the chocolate chips for a wonderful crunch.
• Orange Zest Zing: The zest of one orange added to the wet ingredients adds a bright, citrusy note that cuts through the richness beautifully.

Beau’s Kitchen Notes

Over the years, this recipe has seen a few evolutions. I started with all-purpose flour, tried a version with half whole wheat (it works, but it’s denser!), and once, in a moment of madness, I added a swirl of peanut butter. That was a glorious, messy success. The biggest lesson I’ve learned is to embrace the sifting. I used to be a “just whisk it in the bowl” guy, but taking the extra minute to sift the cocoa and flour truly creates a superior, bakery-style texture. Also, the flaky salt topping was a suggestion from my niece, and it was a total game-changer. Never underestimate the wisdom of a nine-year-old with a sweet tooth!

Your Questions, Answered

Q: Can I make these as mini muffins or a loaf?
A: Absolutely! For mini muffins, reduce the baking time to 10-14 minutes. For a loaf, grease a 9×5 inch pan and bake for 55-65 minutes, tenting with foil halfway through to prevent the top from over-browning.

Q: My muffins turned out dense. What happened?
A: The most common culprit is over-mixing the batter. Once you add the flour, mix until *just* combined. Also, make sure your baking soda is fresh and not expired!

Q: Can I freeze these muffins?
A: You bet! These muffins freeze like a dream. Let them cool completely, then store them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm them up in the microwave for 30 seconds.

Q: My toothpick came out clean but the centers seem underdone. Why?
A: Ah, the sneaky chocolate chip! If you hit a chocolate chip with your toothpick, it will come out wet and muddy. Try testing in a few spots to avoid the chips and get a true read on the cake part.

Chocolate Pumpkin Muffins

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• Author: BeauCollier

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Description

Hey friends! If you love chocolate and pumpkin, these muffins are about to become your new obsession. They’re rich, moist, and perfectly chocolatey, with the pumpkin adding a tender crumb that stays soft for days. Sprinkle with chocolate chips and a pinch of flaky sea salt for a cozy, decadent treat—perfect for breakfast, lunchboxes, or an afternoon pick-me-up.

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Ingredients

Scale 1x2x3x

• 1 cup (244g) pumpkin puree – 100% pure pumpkin, not pie filling

• 2/3 cup (133g) brown sugar

• 1/3 cup (79ml) vegetable oil

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• 1 cup (125g) all-purpose flour

• 1/2 cup (42g) unsweetened cocoa powder

• 1 tsp baking soda

• 1/2 tsp salt

• 2 tsp pumpkin pie spice (or homemade mix of cinnamon, ginger, nutmeg, allspice)

• 1/2 cup (120ml) buttermilk or milk (see tip below)

• 3/4 cup (130g) chocolate chips, divided

• Flaky sea salt for topping

Tip: For homemade buttermilk, stir 1 ½ tsp lemon juice or white vinegar into ½ cup milk and let sit for 5 minutes.

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Instructions

1. Prep

• Preheat oven to 350°F (175°C).

• Line a 12-cup muffin tin with paper liners or lightly grease.

2. Mix Wet Ingredients

• In a large bowl, whisk together pumpkin puree, brown sugar, and vegetable oil until smooth.

• Add eggs one at a time, then whisk in vanilla extract.

3. Mix Dry Ingredients

• Sift together flour, cocoa powder, baking soda, salt, and pumpkin pie spice in a medium bowl.

4. Combine

• Gently fold dry ingredients into wet ingredients until just combined.

• Fold in buttermilk until batter loosens slightly.

5. Add Chocolate Chips

• Fold in most of the chocolate chips, reserving a few for topping.

6. Fill Muffin Cups

• Divide batter evenly among the 12 cups, filling about ¾ full.

• Top with reserved chocolate chips and a pinch of flaky sea salt.

7. Bake

• Bake 18-22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

• Cool 5 minutes in the pan, then transfer to a wire rack.

Notes

• Don’t over-mix—stir until just combined to keep muffins tender.

• Sifting cocoa and flour gives a lighter, bakery-style texture.

• Flaky sea salt on top enhances flavor and balances sweetness.

• Test muffins in a few spots to avoid hitting chocolate chips with a toothpick.

Nutritional Information (Per Muffin)

Okay, let’s be real: these are a treat, and they’re meant to be enjoyed as such! But here’s a general breakdown of what’s in each delicious muffin. This is an estimate and can vary based on specific ingredients and brands used.

Calories: ~260 | Fat: 12g | Saturated Fat: 3.5g | Carbohydrates: 34g | Fiber: 2g | Sugar: 22g | Protein: 4g

The pumpkin adds a dose of Vitamin A, and using cocoa powder means you’re getting some flavonoids (hello, antioxidants!). To lighten them up a bit, you could reduce the chocolate chips to ½ a cup and use a sugar substitute designed for baking, though I haven’t tested this myself.

Final Thoughts from My Kitchen to Yours

Well, there you have it. My beloved, accidentally-perfected Chocolate Pumpkin Muffins. This recipe is more than just a list of ingredients; it’s a reminder that some of the best things in life come from happy little mistakes and the courage to just go with it. I hope these muffins become a staple in your home, filling your kitchen with the incredible aroma of chocolate and warm spices and filling your people with joy.

I’d love to hear how your baking adventure goes! Did you add nuts? Try the orange zest? Tag me on social @feastical with your creations. Nothing makes me happier than seeing you all in your kitchens, creating and sharing feel-good food.

Happy baking, friends!