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–+ servings
three cocoa pumpkin muffins drizzled with glaze and one halved to show the moist crumb.
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Moist Cocoa Pumpkin Muffins

Soft cocoa pumpkin muffins with warm spices and chocolate chips - easy, moist, and perfect for fall baking!
Prep Time35 minutes
Cook Time20 minutes
Course: Dessert, Muffins and Cupcakes
Cuisine: American
Diet: Vegetarian
Servings: 12 muffins
Calories: 260kcal
Author: Adina

Equipment

  • 12-cup muffin tin or 2 6-cup tins
  • Paper liners
  • Bowls
  • Electric mixer
  • 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
US - EU

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

  1. Measurements: Always use a digital kitchen scale in baking; it guarantees the best results.
  2. 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.
  3. Neutral-tasting oil: I use canola oil, but vegetable, sunflower, grapeseed, light olive, or avocado oil also works.
  4. The nutrition is calculated without the glaze.

Nutrition

Serving: 1muffin | Calories: 260kcal | Carbohydrates: 33g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 32mg | Sodium: 151mg | Potassium: 130mg | Fiber: 2g | Sugar: 17g | Vitamin A: 2474IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg