These pumpkin chocolate muffins are super moist and they have an indulgent warm melted chocolate heart in each one. Nobody can resist it! These are my favorite muffins not just because are super easy to make but are also filled with Fall spices. Yes, they have cinnamon, clove, and ginger. These are the perfect treat for breakfast or for tea time.
Why you’ll love
- are super moist
- have an indulgent chocolate heart
- no need to use any electric food mixer
This recipe is the perfect sweet for the Fall season as you could taste it in every nibble. The pumpkin puree is the star of this dessert and the spices complete the flavor providing an inviting pleasure. Not to mention the chocolate! Yes, I haven’t filled up those muffins with loads of chocolate chips but if you wish to have extras indulgent muffins please go ahead. If chocolate is your thing why not try this rich and toothsome Flourless Italian chocolate cake. It’s to die for!
Those pumpkin chocolate muffins are super easy to make and can be a fun activity to make with your kids during the Fall breaks. These can be a perfect Halloween treat eaten while making some art-craft or while listening to a spooky story! Boo!
Ingredients used to make those muffins
Pumpkin puree– for this recipe I used the bought pumpkin puree from the store, but you can make your own.
Spices– are cinnamon powder, clove powder, and ginger powder. They provide that warm Fall pleasure to the muffins.
Flour– plain flour or cake flour. Make sure to sift the flour before adding it to the wet ingredients to prevent any lumps in the batter.
Cocoa– use the best quality cocoa powder you can afford.
Salt– enhance the flavor.
Sugar– golden caster sugar not only provides that nutty and caramel taste but also dissolves better with the eggs.
Eggs– use medium free-range or organic fresh. Always use them at room temperature to achieve better results.
Oil– use sunflower oil as it has a mild flavor.
Sour cream– give a moist and richer texture to the muffins.
Raising agents– baking powder and baking soda help to raise the muffins and create a nice spongy and airy structure.
Chocolate – use dark chocolate with 70% of cocoa.
Step by step instruction*
*Note: this is just a quick introduction. Please read the recipe card for the full instructions.
By making this recipe you’ll have 8 beautiful muffins, however, if you want some more just double the recipe. Believe me, in my home they don’t last for more than a day.
Preheat the oven. Before starting, preheat the oven at 180°C.
Combine the wet ingredients. In a medium bowl whisk the sugar, salt, and eggs very quickly. Pour the sunflower oil, the sour cream, and the pumpkin puree and give a good mix.
Add in the dry ingredients. Before starting sift in a bowl the flour, the raising agents, and the spices. Add into the wet ingredients and combine them all with a whisk very quickly, don’t over mix*.
Divide the batter. Divide the batter into two bowls. In one bowl add the cocoa, previously sift and whisk very quickly.
Layer up the batters. On each muffins case lay a spoon of pumpkin batter alternated to the chocolate batter and insert in the middles a block of chocolate. Keep doing the layers until the muffins cases are 3/4 full.
Create a swirl. To recreate that beautiful marble texture uses a toothpick place it through the batter and swing around.
Bake. Bake the muffins for 20/25 minutes. The muffins will be ready when inserting a toothpick in the muffin will come clean.
*Tip: doing that we’ll prevent that the muffins will not have a gummy texture. So we’ll not activate the gluten.
Variation
Here are some variations that you could try on your next baking.
White spread chocolate– Try to fill the muffins with some white spread chocolate by creating small holes on each muffin using an apple corer.
Fresh fruits– Use half banana chopped and combine within the batter. The banana will taste amazing with the spices muffins.
Dried fruits– Add in the pumpkin butter a few chopped dates or some raisins.
Frequently asked questions
How do store the muffins?
Store the muffins in an airtight container at room temperature for up to 5 days.
Can I freeze it?
Yes, of course, place the muffins into an airtight container and freezer for up to 3 months. Remove the muffins from the freezer and let defrost them at room temperature, once need it. They will be ready for your breakfast or for a treat.
I am not a fan of the spices, can I remove them from the recipe?
Yes, of course. You can replace the spices with 1 tsp of vanilla paste or the beans of half vanilla pod.
Pumpkin Chocolate Muffins
Equipment
- 2 Medium bowl
- Balloon whisk
- Spoon
- muffins cases
- Muffin tin
- Toothpick
Ingredients
Pumpkin batter
- 2 eggs medium at room temperature
- 160 gr caster brown sugar
- 1 pinch salt
- 200 gr pumpkin puree
- 90 gr sour cream
- 150 gr sunflower oil
- 200 gr plain flour
- 1 tsp cinnamon powder
- ½ tsp ginger powder
- ½ tsp cloves powder
- 1 tsp baking powder
- 1 tsp baking soda
Chocolate batter
- 20 gr cocoa powder
Chocolate heart
- 8 chunks dark chocolate 70% cocoa
Instructions
Pumpkin batter
- Preheat the oven at 180°C fans, 6 gas mark or 220°C convection oven.
- In a medium bowl add the caster brown sugar, salt and eggs. Whisk the ingredients very quickly with a balloon whisk until you'll have a pale texture.
- Pour the sunflower oil, the sour cream and the pumpkin puree back into the medium bowl. Give it a good mix until is all well combined. It'll take just a few seconds.
- Before starting sift in a bowl the flour, the raising agents and the spices.
- Add the dry ingredients back into the medium bowl. Combine them all with a balloon whisk very quickly until is all good combined. Don't over mix the batter, we don't want to have gummy texture.
Divide the batter
- In a medium bowl add 8 spoons of the pumpkin batter.
Chocolate batter
- Sift the cocoa powder into the bowl with the 8 spoons of pumpkin batter. Whisk quickly until all the cocoa is well combined. Remember to don't over mix your batter.
Layer up the batters
- On a muffin tin place on each cup the muffin case.
- On each muffins case lay a spoon of pumpkin batter alternated to the chocolate batter and insert in the middles a block of dark chocolate. Keep doing the layers until the muffins cases are 3/4 full.
Create a swirl
- Place a toothpick into the muffin case and move it creating an S shape. Repeat for each muffin case.
Bake
- Bake the muffins for 20/25 minutes. The muffins will be ready when inserting a toothpick in the muffin will come clean.
Notes
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Two of my favorite flavors combined in one! These muffins were absolutely devine!
Thank you, Bianca. I am glad you like them.
what a great flavor match!
Thank you, Jeannine. You can’t go wrong with chocolate and pumpkin!