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Chocolate Pumpkin Muffins

Chocolate pumpkin muffins with deep cocoa flavor and warm pumpkin spices, baked until the tops spring back and the centers stay moist. Pumpkin purée and sour cream create a tender crumb, while melty chocolate chips add pockets of chocolate in every bite.
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Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 1.75 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 0.25 tsp ground nutmeg
  • 2 eggs
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 0.5 cup vegetable oil
  • 1 cup pumpkin purée
  • 0.25 cup sour cream
  • 2 tsp vanilla extract
  • 0.5 cup milk
  • 1 cup semi-sweet chocolate chips divided

Equipment

  • 1 sheet pan

Method
 

Prep and mix dry ingredients
  1. Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners, so the oven is ready when the batter comes together.
  2. Whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, ground cinnamon, pumpkin pie spice, and ground nutmeg in a large bowl until the dry ingredients are evenly combined and free of lumps.
Mix wet ingredients
  1. Beat the eggs, granulated sugar, and light brown sugar until smooth, with no streaks remaining.
  2. Mix in the vegetable oil, pumpkin purée, sour cream, vanilla extract, and milk until well combined, creating a thick, glossy batter.
Combine and fold in chocolate
  1. Fold the dry ingredients into the wet ingredients just until incorporated, stopping as soon as no dry flour remains for a tender crumb.
  2. Fold in ¾ cup of the semi-sweet chocolate chips, reserving the remaining ¼ cup for the tops.
Fill, bake, and cool
  1. Fill each muffin liner about ¾ full and sprinkle the reserved chocolate chips over the tops for visible chocolate bits.
  2. Bake for 20–24 minutes at 375°F, or until a toothpick inserted into the center comes out with a few moist crumbs and the tops look set.
  3. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely for clean domes and less sogginess.
  4. Serve warm or at room temperature so the chocolate chips melt slightly and the pumpkin flavor tastes bright.

Notes

For the most tender muffins, fold just until combined—overmixing can make them tough. Store airtight at room temperature for 2 days or refrigerate up to 4 days; freeze up to 2 months (wrap individually). For a dairy-light option, use plain Greek yogurt instead of sour cream (texture will be slightly thicker).