Name: Chocolate Pumpkin Muffins
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: Dry Ingredients:; 1 cup + 2 tablespoons gluten-free 1:1 baking flour (e.g., Bob’s Red Mill); 1/3 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 teaspoon fine sea salt; Wet Ingredients:; 3/4 cup canned pumpkin purée; 1/3 cup light olive oil; 1/2 cup pure maple syrup; 2 large eggs; 2 teaspoons vanilla extract; 1/3 cup unsweetened non-dairy milk (cashew, oat, coconut, etc.); 1/3 cup mini chocolate chips, plus more for topping; 1/3 cup regular chocolate chips

Jump to Recipe·Leave a Review

These Chocolate Pumpkin Muffins are rich, moist, and loaded with chocolate flavor—yet surprisingly healthy. Made with gluten-free flour, maple syrup, and pumpkin purée, this quick and easy recipe is naturally dairy-free and perfect for fall baking or using up that leftover canned pumpkin in your pantry. You won’t taste the pumpkin, but you’ll love how it makes the muffins soft, fluffy, and tender. Great for breakfast, snacks, or dessert!

Chocolate Pumpkin Muffins

Why You’ll Love This Recipe

Moist and fluffy – Pumpkin keeps these muffins soft without tasting like pumpkin.
Double chocolate – Cocoa powder plus two kinds of chocolate chips for intense flavor.
Gluten-free and dairy-free friendly – Easily adaptable for various dietary needs.
Quick bake time – Ready in just 20 minutes from start to finish.
No refined sugar – Sweetened naturally with pure maple syrup.
Easy to make – Simple ingredients, one bowl mixing.
Great for meal prep – Freezes well and stays moist for days.
Kid-approved – Tastes like a chocolate treat but made with wholesome ingredients.
Perfect for fall – A cozy recipe to enjoy when the leaves change.
Uses pantry staples – A great way to use up leftover pumpkin and cocoa powder.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dry Ingredients:

1 cup + 2 tablespoons gluten-free 1:1 baking flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt

Wet Ingredients:

3/4 cup canned pumpkin purée
1/3 cup light olive oil
1/2 cup pure maple syrup
2 large eggs
2 teaspoons vanilla extract
1/3 cup unsweetened non-dairy milk (cashew, oat, coconut, etc.)
1/3 cup mini chocolate chips, plus more for topping
1/3 cup regular chocolate chips

Directions

Preheat oven to 425ºF. Grease a muffin pan or line with muffin liners and set aside.
In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, whisk together the pumpkin purée, maple syrup, and olive oil until smooth.
Whisk in the eggs, vanilla extract, and non-dairy milk until fully combined.
Add the dry ingredients to the wet mixture. Stir gently until almost combined.
Fold in both mini and regular chocolate chips, making sure the batter is fully mixed with no dry spots.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Top with additional chocolate chips, if desired.
Bake at 425ºF for 5 minutes. Then reduce the oven temperature to 350ºF and continue baking for another 9–12 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: 12 muffins
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Variations

Regular flour: Swap gluten-free flour with all-purpose if gluten isn’t a concern.
No eggs: Use flax eggs or a store-bought egg replacer to make them vegan.
Add spice: Include cinnamon or pumpkin spice for a cozy fall flavor.
Nutty version: Add chopped walnuts or pecans for crunch.
More chocolate: Add a swirl of melted chocolate or a chunk in the center.
Less sweet: Reduce maple syrup slightly if you prefer a less sweet muffin.
Protein boost: Stir in a scoop of chocolate protein powder.
Zucchini addition: Mix in grated zucchini for extra moisture and nutrition.
Mini muffins: Use a mini muffin tin and bake for less time (about 10–12 minutes total).
Banana twist: Replace half the pumpkin with mashed banana for a new flavor.

Storage/Reheating

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep for up to 5 days. Warm before serving for best texture.
Freezer: Freeze for up to 2 months. Thaw at room temp or microwave briefly to enjoy.
Reheating: Warm muffins in the microwave for 10–15 seconds to restore their softness.

FAQs

Can I taste the pumpkin in these muffins?

No, the pumpkin adds moisture but doesn’t contribute a strong flavor. The chocolate takes center stage.

Are these muffins healthy?

They’re made with wholesome ingredients like pumpkin, maple syrup, and gluten-free flour, making them a healthier treat option.

Can I use regular flour instead of gluten-free?

Yes, a 1:1 substitution with all-purpose flour works well.

What non-dairy milk is best?

Any unsweetened non-dairy milk such as oat, almond, cashew, or coconut will work.

Can I make these muffins vegan?

Yes, replace the eggs with flax eggs and ensure your chocolate chips are dairy-free.

How do I make these muffins fluffier?

Be careful not to overmix the batter and follow the two-temperature baking method for a nice rise.

Can I use coconut oil instead of olive oil?

Yes, melted coconut oil works well and adds a light coconut flavor.

Why bake at two temperatures?

The initial high temp gives the muffins a good rise, while the lower temp finishes baking without drying them out.

Can I make them into a loaf instead?

Yes, pour the batter into a greased loaf pan and bake at 350ºF for about 40–45 minutes.

Do I have to use both mini and regular chocolate chips?

No, but using both adds variety in texture and distribution of chocolate.

Conclusion

These Chocolate Pumpkin Muffins are the perfect blend of indulgence and nutrition. Moist, rich, and chocolatey, they make a great addition to breakfast, snack time, or dessert. With simple ingredients and a quick prep time, they’re ideal for busy mornings or spontaneous baking sessions. Keep a batch on hand for a sweet treat that feels like a cozy hug in muffin form.