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.

Ingredients

Scale

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.

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.