Best 20 Pumpkin Chocolate Muffins Recipes

CHOCOLATE CHIP PUMPKIN MUFFINS

Steps:

• In a large bowl, combine the first seven ingredients. Combine the egg, brown sugar, pumpkin, milk, butter and vanilla; stir into dry ingredients just until moistened. Stir in chocolate chips., Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

MINI PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Coat the cups of 2 24-cup mini muffin tins with cooking spray.
• Whisk together the flour, chocolate chips, baking powder, salt, cinnamon and baking soda in a medium bowl. Whisk together the pumpkin, sugar, butter, sour cream, vanilla and egg in a large bowl until thoroughly combined. Stir the flour mixture into the pumpkin mixture until just combined but with a few small lumps.
• Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.

CHOCOLATE PUMPKIN MUFFINS (ONLY 3 INGREDIENTS!)

Steps:

• *DO NOT follow the instructions or use the ingredients on the back of the cake mix box.
• Add the cake mix, pumpkin puree, and applesauce to a large bowl. Mix well either by hand or with a hand mixer. When thoroughly blended, fold in chocolate chips (if using). The batter will be pretty dense.
• Line a cupcake tin with cupcake liners and lightly spray each liner with non-stick cooking spray. Spoon batter into each liner until it is about 3/4 of the way full (I was able to get about 12-14 muffins). The shape of each muffin will be a little irregular because of the density of the batter.
• Bake according to the directions on the back of the cake mix box (I baked mine at 350 degrees for 18-22 minutes). Stick a toothpick in the middle of muffin to make sure the middles are done.

LIGHT PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners. Spray liners with cooking spray.
• Mix pumpkin puree, egg, sugar, vegetable oil, applesauce, and vanilla extract together in a bowl.
• Mix flour, pudding mix, baking powder, cinnamon, salt, and baking soda together in a large bowl. Add about half the chocolate chips; stir. Pour pumpkin mixture into the flour mixture; stir to combine. Spoon batter into prepared muffin cups; top with remaining chocolate chips.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CHOCOLATE PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Whisk flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt together in a large bowl. Mix in brown sugar, making sure everything is well combined.
• Make a well in the center of the dry ingredients with a spoon. Add in pumpkin puree, eggs, vegetable oil, sour cream, and vanilla extract. Stir until batter is just blended. Add 3/4 cup chocolate chips and stir until well combined.
• Divide batter evenly between the prepared 12 muffin cups. Sprinkle remaining 1/4 cup chocolate chips on top.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

CHOCOLATE PUMPKIN MUFFINS

Steps:

• Mix Pumpkin and chocolate cake mix together.
• fill muffin cups.
• bake in a 350 degree oven for 20-25 minutes.

WHITE CHOCOLATE PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 9 muffin cups with paper muffin liners.
• Whisk 1 1/2 cups sifted flour, white sugar, brown sugar, pumpkin pie spice, baking powder, and salt together in a large bowl. Stir pumpkin puree, vegetable oil, milk, egg, vanilla extract, and lemon extract together in another bowl.
• Pour pumpkin puree mixture into flour mixture; stir until batter is just combined.
• Stir white chocolate chips and 1 tablespoon flour together in a bowl until chips are coated. Fold chips into batter; spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

WHITE CHOCOLATE CRANBERRY PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 muffin pans or line with muffin wrappers.
• Mix flour, white sugar, salt, baking soda, and allspice together in a bowl. Whisk eggs in a separate large bowl. Add vegetable oil, pumpkin, orange juice, vanilla extract to eggs; whisk until smooth. Stir flour mixture into pumpkin mixture until just combined; fold in white chocolate chips and cranberries. Pour batter into the prepared muffin cups. Sprinkle each muffin with brown sugar.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.

PUMPKIN GUT CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with ghee.
• Separate the seeds from the stringy pumpkin guts. Place guts into a blender or food processor; pulse until pureed.
• Mix brown sugar and butter together in a bowl until combined. Add pumpkin puree and eggs; whisk until well blended.
• Sift 3 cups flour, baking powder, cinnamon, nutmeg, and salt together in a bowl. Add flour mixture to pumpkin mixture and stir until absorbed. Add as much of the remaining 1 cup flour as needed to create a batter that is moist but thick enough to stand a spoon in. Stir in chocolate chips.
• Divide batter evenly between the 12 muffin cups.
• Bake in the preheated oven until a toothpick poked into the center comes out clean, 20 to 25 minutes.

BARB'S PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
• In a large bowl, stir together flour, baking soda, sugar, salt and nutmeg. In a separate bowl, beat together pumpkin, eggs and water. Stir pumpkin mixture into flour mixture; beat until well blended. Fold in chocolate chips.
• Bake in preheated oven for 30 minutes, until a toothpick inserted into center of a muffin comes out clean.

PUMPKIN-CHOCOLATE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease 18 standard-sized muffin cups, or line with paper liners.
• Whisk together flour, white sugar, brown sugar, cocoa powder, cinnamon, baking soda, and salt in a large bowl. Whisk together pumpkin puree, oil, eggs, and vanilla extract in a second bowl until well combined. Pour pumpkin mixture into the flour mixture and stir until you see no more flour. Stir in walnuts and chocolate chips. Spoon batter into the prepared muffin cups, filling each 3/4 full, to create a nice, rounded top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the tins for 5 minutes. Remove from the tins and transfer to a wire rack to cool for another 10 minutes.
• Dust muffins lightly with powdered sugar while they are still warm to the touch.

PUMPKIN-CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 36 muffin cups with paper liners.
• Mix pumpkin, sugar, eggs, coconut oil, and olive oil together in a mixing bowl.
• Combine flour, hemp, wheat germ, flax seeds, yeast, baking soda, baking powder, cinnamon, salt, and hemp powder in another bowl. Blend into pumpkin mixture. Stir in dark chocolate chips and molasses.
• Fill the prepared muffins tins evenly with batter.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes.

PUMPKIN OR SWEET POTATO CHOCOLATE CHIP MUFFINS

Steps:

• In a large mixing bowl, beat eggs, sugar, pumpkin, oil, and milk until smooth.
• In a separate bowl, whisk dry ingredients together.
• Add dry ingredients to liquid ingredients and stir just until combined.
• Fold in chocolate chips.
• Fill greased or paper-lined muffin cups 3/4 of the way full.
• Bake 16 to 20 minutes at 350 degrees.

MARBLED CHOCOLATE-PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Whisk together whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, and salt in a bowl until thoroughly combined.
• Whisk together pumpkin puree, maple syrup, yogurt, eggs, and melted butter in a second bowl until thoroughly combined and no lumps remain. Stir 1/2 of the flour mixture into the pumpkin mixture until just combined. Mix in the other 1/2 of the flour mixture and stir until just combined, making sure to not overmix.
• Divide batter evenly between 2 bowls. Whisk cocoa powder into one bowl until just combined. Fold chocolate chips into the other bowl. (Both batters will be somewhat thick.)
• Spoon about 1 tablespoon pumpkin batter and 1 tablespoon chocolate batter into each muffin cup. Continue filling muffin cups, alternating between both batters, until each cup is approximately 3/4 full. Make 2 or 3 swirls in the batter of each muffin with a bamboo skewer or butter knife, holding the muffin liner in place as you swirl. (The chocolate chips may make it difficult but just swirl around them.)
• Place muffins into the preheated oven and bake until a toothpick inserted into the center of the muffins comes out with a few moist crumbs, 19 to 23 minutes. Do not overbake.
• Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350º. Spray a nonstick muffin tin sprayed well with nonstick spray, or line the tin with paper muffin cups and spray the cups with nonstick spray. Set aside.
• Put the pumpkin, water, canola oil, ground flax seed, and vanilla in a blender and process on high for at least one minute, until light in color and well-blended. Set aside.
• In a large mixing bowl, whisk together the whole wheat pastry flour, sugar, baking powder, baking soda, kosher salt, cinnamon, and nutmeg. Add the pumpkin mixture and mix well with a wooden spoon or large spatula until well-blended. If the mixture seems a little dry, add extra water. Fold in the chocolate chips or carob chips and nuts.
• Spoon the batter into the muffin tin, distributing evenly to make 12 muffins. Sprinkle the top of each muffin with sugar, if desired.
• Bake for 30-35 minutes, until a cake tested inserted into the center of a muffin comes out clean. Let cool for 5 minutes in the pan, then use a spatula to gently lift each muffin from the muffin tin. Finish cooling on a wire rack.

PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
• Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.
• Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

PUMPKIN CHOCOLATE CHIP MUFFINS ( MIX IN A JAR)

Steps:

• To make the Pumpkin Chocolate Chip Muffin Mix: Layer first 7 ingredients attractively in any order in the 1-quart food storage jar with tight-fitting lid. Pack ingredients down slightly before adding another layer. Cover top of jar with fabric; attach gift tag with baking directions below. When I make this as a gift, I always include a can of pumpkin with the gift. Include the following direction when giving the mix as a gift.
• Directions for making the Pumpkin Chocolate Chip Muffins:.
• Preheat oven to 400 degrees. Grease or paper-line 18 regular-size (2 1/2 inch) muffin cups.
• Pour contents of jar into large bowl. Combine pumpkin, milk, butter and eggs in small bowl until blended; stir into jar mixture just until moistened. Spoon evenly into prepared muffin cups, filling 2/3 full.
• Bake 15 to 17 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes; remove from pan and cool completely on wire racks.

WEIGHT WATCHERS CHOCOLATE PUMPKIN MUFFINS

Steps:

• 1. Mix all ingredients together. Mixture will be very thick. (depending on the brand of cake mix I some times add just a bit more water)
• 2. Bake in mini muffin tins @ 350 for 15-17 minutes.
• 3. Let them cool. They are very dense, like brownies. They freeze well too.

DECEPTIVELY DELICIOUS CHOCOLATE CHIP PUMPKIN MUFFINS

Steps:

• Mix it all up and bake in 12 pre-sprayed muffin tins at 350 for 23 minutes.

PUMPKIN BLUEBERRY CASHEW CHOCOLATE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners.
• Combine cashew butter, pumpkin puree, almond flour, banana, egg whites, walnut oil, honey, vanilla extract, baking powder, baking soda, and cinnamon in a food processor; blend well. Fold blueberries and chocolate chips gently into the batter.
• Spoon batter into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool for 15 minutes before removing from the muffin tin.