Moist cocoa pumpkin muffins with warm spices, chocolatey goodness, and a soft, tender crumb. Perfect for breakfast, a cozy snack, or a fall treat - really, I can eat them any time of the day!
I make these cocoa pumpkin muffins every autumn when I can't decide between pumpkin muffins or something with chocolate. They are soft, moist, and full of warm flavor - simple to make and just perfect with a cup of coffee or tea.
Check out more fall muffins, like the readers' favorite Apple Muffins with Oil or my kids' favorite Apple Donut Muffins.
Ingredients: 12 | Prep Time: 35 minutes | Cook Time: 20 minutes | Servings: 12 | Difficulty: Easy
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Recipe ingredients
Pumpkin puree: You can use canned pumpkin puree or make your own. Below, I've added instructions for making a small amount of puree on the stovetop - just about the right amount for this cocoa pumpkin muffin recipe.
- However, I often make a larger batch of pumpkin puree and use some to make Harry Potter's Pumpkin Juice, Pumpkin Fruitcake, or Pumpkin Pasties. Or just soup.
Cocoa powder: Unsweetened cocoa powder for chocolate flavor.
Pumpkin spice or cinnamon: For spice in the muffins.
Neutral-tasting oil: Keeps the batter moist. I always use canola oil, but vegetable, sunflower, grapeseed, light olive, or avocado oil also work.
Buttermilk: Helps mix the batter and gives a slight acidity.
Chocolate chips: I used about ½ cup, but you can use up to ¾ cup for more chocolate. Try these Red Velvet Muffins with chocolate chips, too; they are amazing!
Other ingredients: Baking soda and baking powder, a pinch of salt, brown and white sugar, and eggs.
How to make cocoa pumpkin muffins?
Step #1: If you want to make the pumpkin purée yourself, cook the pumpkin, blend it, and let it cool. Measure what you need for the recipe.
Step #2: Mix the dry ingredients in a bowl and set aside.
Step #3: Beat the puree and the sugar, beat in the eggs, then add the buttermilk and the oil.
Step #4: Fold in the dry ingredients and then the chocolate chips. Don't overmix!
Step #5: Spoon the muffin batter into the lined muffin cups.
Step #6: Bake the cocoa pumpkin muffins for 18-20 minutes - check with a toothpick!
Pumpkin purée tip
You can use canned pumpkin purée, or make your own. Take a piece of pumpkin weighing roughly 8 oz/ 220-240 g, chop it into small cubes, and place them in a small pot with ¼ cup/ 60 ml water.
Cover and cook for 10-15 minutes, stirring often so it doesn't stick, until the pumpkin is very soft. Blend until smooth and let it cool. This will give you about ¾ cup/ 170 g of purée - just the right amount for the muffins.
Extra tips
For best results, always use a digital kitchen scale in baking.
Fold the batter gently to keep the muffins light and fluffy.
Additions: For a little crunch, add chopped nuts or extra chocolate chips. A simple lemon glaze or dusting of powdered sugar adds a nice touch.
Storage
Keep the cocoa pumpkin muffins in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days. Bring them to room temperature before serving or warm them briefly in the microwave.
They also freeze very well. It's best to freeze them without the glaze, but it won't harm them if you freeze glazed leftovers - most of us do! Thaw at room temperature and, if you like, drizzle a bit of fresh glaze before serving.
More pumpkin recipes
Cocoa Pumpkin Muffins - Soft, Moist, and Full of Fall Flavor
Equipment
- 12-cup muffin tin or 2 6-cup tins
- Paper liners
- Bowls
- Small pan optional
Ingredients
- ¾ cup pumpkin puree Notes 1, 2
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 2 teaspoons pumpkin spice or cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 pinch of salt
- ⅓ cup light brown sugar
- ⅓ cup granulated sugar
- 2 large eggs
- ½ cup neutral-tasting oil like canola, Note 3
- ⅓ cup buttermilk
- ½ - ¾ cup chocolate chips as you like
Instructions
- If you want to make the pumpkin purée yourself, cook 8 oz/ 230 g of cubed pumpkin with ¼ cup water (see Note 2), blend it, and let it cool. Measure the needed amount for the recipe.
- Preheat the oven to 360°F / 180 °C and line a 12-cup muffin tin with paper liners.
- Dry ingredients: In a bowl, mix the flour, cocoa powder, pumpkin spice (or cinnamon), baking soda, baking powder, and salt. Set aside.1 ¾ cups all-purpose flour + ¼ cup unsweetened cocoa powder + 2 teaspoons pumpkin spice + 1 teaspoon baking soda + 1 teaspoon baking powder + 1 pinch of salt
- Wet ingredients: In a large bowl, beat the pumpkin purée and sugar until smooth. Add the eggs and beat until fully incorporated. Mix in the oil and buttermilk until well combined.¾ cup pumpkin puree + ⅓ cup light brown sugar + ⅓ cup granulated sugar + 2 large eggs + ½ cup neutral-tasting oil + ⅓ cup buttermilk
- Gently fold in the dry ingredients with a spatula until just combined, then fold in the chocolate chips.½ - ¾ cup chocolate chips
- Bake cocoa pumpkin muffins: Spoon the batter evenly into the prepared muffin cups and bake until a toothpick inserted into the center comes out clean.
- Let the muffins rest in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- For optional glaze, mix ¾ cup/ 100 g confectioner's sugar with 1- 2 tablespoons of lemon juice to a thick paste, drizzle over the muffins, and let it set. (Note 4)
Notes
- Measurements: Always use a digital kitchen scale in baking; it guarantees the best results.
- Pumpkin puree: Use canned pumpkin purée or make your own: cube about 8 oz/ 230 g pumpkin, place in a small pot with ¼ cup water, cover, cook 10-15 min until soft, stirring often so it doesn't stick, then blend and cool.
- Neutral-tasting oil: I use canola oil, but vegetable, sunflower, grapeseed, light olive, or avocado oil also works.
- The nutrition is calculated without the glaze.
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