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Double Chocolate Pumpkin Muffins

Double Chocolate Pumpkin Muffins

Moist, chocolatey, and warmly spiced, these Double Chocolate Pumpkin Muffins feature a marbled swirl of pumpkin and chocolate batters for a stunning and delicious fall treat. Perfectly balanced and easy to make, they’re a hit with both pumpkin lovers and chocoholics alike.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

Pumpkin Batter
  • 1 cup 125 g all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ teaspoons pumpkin spice*
  • ¼ cup 59 ml canola or vegetable oil
  • ¼ cup 50 g granulated sugar
  • ¼ cup 50 g packed light brown sugar
  • 1 large egg room temperature
  • ¾ teaspoon vanilla extract
  • ¾ cup 184 g pumpkin puree
Chocolate Batter
  • ¾ cup 94 g all-purpose flour
  • 3 tablespoons 18 g cocoa powder (black cocoa optional for deeper color)
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ cup 85 g mini semi-sweet chocolate chips, plus ¼ cup extra for topping (optional)
  • ⅛ cup 30 ml canola or vegetable oil
  • 3 tablespoons 36 g granulated sugar
  • 3 tablespoons 36 g packed light brown sugar
  • 1 large egg room temperature
  • ¼ cup 58 g sour cream, room temperature
  • 3 tablespoons 44 ml whole milk, room temperature
Pumpkin spice
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger and a pinch of cloves.

Method
 

  1. Preheat and Prepare: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. Mix Dry Pumpkin Ingredients: In a medium bowl, whisk together flour, baking soda, salt, and pumpkin spice.
  3. Mix Wet Pumpkin Ingredients: In a separate bowl, whisk oil, both sugars, egg, vanilla, and pumpkin puree until smooth.
  4. Combine Pumpkin Batter: Add dry ingredients to wet and mix gently until just combined. Don’t overmix.
  5. Mix Dry Chocolate Ingredients: In another bowl, combine flour, cocoa powder, baking soda, salt, and chocolate chips.
  6. Mix Wet Chocolate Ingredients: Whisk together oil, sugars, egg, sour cream, and milk until smooth.
  7. Combine Chocolate Batter: Add the dry mixture to the wet and stir until just combined.
  8. Assemble Muffins: Spoon alternating dollops of pumpkin and chocolate batters into each muffin cup, filling about ¾ full. Swirl gently with a toothpick for a marbled effect.
  9. Top and Bake: Sprinkle extra chocolate chips on top, if desired. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool and Enjoy: Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

If using black cocoa, your chocolate portion will be darker and slightly more intense—perfect for contrast! These muffins stay soft and moist for several days thanks to the pumpkin puree.