Chocolate Pumpkin Muffins

parchment lined chocolate muffins with mini chocolate chips

These bakery style Chocolate Pumpkin Muffins are soft and fluffy with the most amazing domed muffin tops! The pumpkin keeps them luscious and moist for days and mini chocolate chips ensure each bite is kissed with melty chocolate!

Course Dessert, Snack

Cuisine American

Keyword Chocolate Pumpkin Muffins

Prep Time 10

Cook Time 25

Rest Batter 35

Total Time 1 10

Servings muffins

Calories 365kcal

Author Jenn Laughlin - Peas and Crayons

Equipment

12 Cavity Muffin Pan
Bakery-Style Tulip Parchment Liners for extra-tall muffins

Ingredients

1 ½ cups canned pumpkin puree
113 grams unsalted butter (1 stick)
½ cup light brown sugar (100 grams)
½ cup granulated sugar (100 grams)
½ cup sour cream (124 grams)
2 large eggs
2 tsp pure vanilla extract
1 ¾ cups unbleached all purpose flour (210 grams)
½ cup unsweetened special dark dutch-processed cocoa powder (42 grams) see notes
1 tsp baking soda
½ tsp baking powder
½ tsp fine sea salt
1 cup semi-sweet mini chocolate chips

Instructions

First preheat oven to 375℉.
Next measure out all ingredients first for speedier muffin prep.
Melt 1 stick of butter in a large bowl in the microwave or in a pot on the stove.
Remove from heat and whisk in pumpkin puree, brown sugar, and granulated sugar. Add sour cream, vanilla, and egg and whisk vigorously to incorporate.
Combine flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl and mix.
Add flour mixture to the wet ingredients and mix until just combined and no flour bits remain. Batter will be thick and a little lumpy.
Gently fold in chocolate chips.
Cover bowl with a clean dish towel and rest batter for 15 minutes.
Line muffin pan with 12 tulip-style parchment paper liners and add approx. ¼ cup batter per liner. These taller liners give them extra room rise upward. (If using regular liners, you can make approx. 17-18 muffins instead with 3 TBSP batter per muffin cup.)
Place muffin pan on the center rack. Once oven door is closed, reduce the oven's temperature from 375℉ to 350℉ (another trick for fluffy tall muffins)
Bake for 25-27 minutes. Mine were perfect after 26 minutes. (If making smaller muffins reduce bake time as needed and check at the 20-22 minute mark, adding any additional time needed.)
Allow them to cool for a few minutes in the muffin tray, then transfer to a wire rack to finish cooling. Feel free to steal a warm one while you wait. Enjoy!

Notes

For these muffins I either use Hershey's Special Dark Dutch-Processed Cocoa Powder or King Arthur Black Cocoa Powder. Regular cocoa powder has bit less chocolate flavor.

No mini chocolate chips? You can 100% use regular chocolate chips. If you want to for sure see chocolate chips on top, add a few extra on top before baking. Otherwise the tops will be smoother.

For the pumpkin, I have had the best results with Target’s store brand pumpkin puree, Libby’s Pumpkin Puree, and Publix’s store brand. Organic and homemade puree tend to have a higher moisture content (more watery) so I would skip using those for baked goods.

Nutrition Facts below are estimated using an online recipe nutrition calculator.

Nutrition