Double Chocolate Pumpkin Muffins Recipe

Happy fall! These marbled Double Chocolate Pumpkin Muffins combine rich chocolate and warm pumpkin spice for a moist, irresistible seasonal treat. They’re an easy way to use up leftover pumpkin puree and are perfect for breakfast, brunch, or a spooky Halloween snack. The chocolate batter’s deep color contrasts beautifully with the orange pumpkin swirl for a festive look.

Why We Love This Recipe

• Quick to make — ready in under an hour and ideal for busy fall mornings.
• The chocolate batter uses cocoa powder (black cocoa for a darker color) for a rich taste and dramatic contrast with the pumpkin batter.
• Mini chocolate chips add texture throughout and can be sprinkled on top before baking.
• A delicious way to use leftover pumpkin puree and celebrate autumn flavors.
• The marbled swirl gives these muffins a beautiful, bakery-style appearance.

Ingredients

Below are the ingredients separated by batter. Exact measurements are given in the recipe card further down.

Pumpkin Batter

• All-purpose flour
• Baking soda, salt
• Pumpkin pie spice (or homemade blend of cinnamon, nutmeg, ginger, cloves, and allspice)
• Canola or vegetable oil
• Granulated sugar and light brown sugar
• Egg, vanilla extract
• Pumpkin puree (not pumpkin pie filling)

Chocolate Batter

• All-purpose flour and cocoa powder (black cocoa for the darkest color; regular cocoa works fine)
• Baking soda, salt
• Mini semi-sweet chocolate chips (plus extra for topping, optional)
• Canola or vegetable oil
• Granulated sugar and light brown sugar
• Egg, sour cream
• Whole milk

See the recipe section below for full measurements and baking times.

Substitutions & Variations

• Make these as standard, jumbo, or mini muffins. Baking times vary — see the Notes in the recipe card.
• Sour cream can be substituted with an equal amount of Greek yogurt.
• If you prefer a less chocolate-forward muffin, reduce the chocolate chips or omit the extra chips on top.

If you try other substitutions, note how they work and adjust baking time and texture accordingly.

How to Make Chocolate Pumpkin Muffins

Step-by-Step Instructions

Making two batters takes a bit more prep and a few extra bowls, but the result is worth it. You can prepare the pumpkin batter first, then the chocolate batter, or work on both in parallel if you prefer.

Step 1 — Pumpkin Batter: Whisk the dry ingredients (flour, baking soda, salt, pumpkin pie spice) in a small bowl.

Step 2 — Pumpkin Batter: In a larger bowl, combine oil, granulated and brown sugar, then add the egg, vanilla, and pumpkin puree. Fold in the dry mixture until just combined.

Step 3 — Chocolate Batter: Whisk the dry ingredients (flour, cocoa, baking soda, salt) and fold in the mini chocolate chips.

Step 4 — Chocolate Batter: Mix oil with granulated and brown sugar, then add the egg, sour cream, and milk. Fold in the dry ingredients until just combined.

Step 5 — Assemble: Spoon alternating dollops of pumpkin and chocolate batter into liners until they are about ¾ full. If desired, sprinkle extra mini chocolate chips on top. Gently shake the pan so the tops bake evenly.

Step 6 — Bake: Bake at 350°F (177°C) for about 18–23 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a rack to finish cooling.

Expert Tips

1. Use room-temperature ingredients: Let eggs, milk, and sour cream sit out for about 30 minutes before mixing to help the batters combine smoothly.
2. Measure accurately: If possible, weigh dry ingredients. A kitchen scale improves consistency and final texture.
3. Black cocoa vs. regular cocoa: Black cocoa gives an almost-black chocolate color and stronger contrast with the pumpkin batter. Regular cocoa works and produces a lighter chocolate color.
4. Don’t overmix: Stop folding once flour streaks disappear. Overmixing can lead to tough muffins.
5. Check for doneness: A toothpick should come out clean or with a few moist crumbs. Muffins continue to set slightly after leaving the oven.
6. Liners or greasing: Use nonstick or parchment liners for moist muffins. If you don’t have liners, grease the pan well.

Recipe FAQs

Storage

Room temperature: Store muffins in an airtight container at room temperature for up to 1 week.

Freezing: Cool completely, then freeze in a sealed container or freezer bag for up to 1 month. Thaw at room temperature or briefly warm in the microwave.

More Pumpkin Recipes You’ll Love

Did you try this recipe?

We’d love to hear how it turned out — leave a comment below and share your photos on social media. Thank you!

— Kayla

Double Chocolate Pumpkin Muffins

Chocolate and pumpkin flavors swirled together into moist, bakery-style muffins. Makes 12 muffins.

Ingredients

Pumpkin Batter

• 1 cup (125 g) all-purpose flour
• ½ tsp baking soda, ¼ tsp salt
• 1½ tsp pumpkin spice
• ¼ cup (59 ml) canola or vegetable oil
• ¼ cup (50 g) granulated sugar
• ¼ cup (50 g) light brown sugar, packed
• 1 large egg, room temperature
• ¾ tsp vanilla extract
• ¾ cup (183.75 g) pumpkin puree

Chocolate Batter

• ¾ cup (93.75 g) all-purpose flour
• 3 tbsp (18 g) cocoa powder (black cocoa optional)
• ¼ tsp baking soda, ⅛ tsp salt
• ½ cup (85 g) mini semi-sweet chocolate chips (plus ¼ cup extra for topping, optional)
• ⅛ cup (29.5 ml) canola or vegetable oil
• 3 tbsp (36 g) granulated sugar
• 3 tbsp (36 g) light brown sugar, packed
• 1 large egg, room temperature
• ¼ cup (57.5 g) sour cream, room temperature (or Greek yogurt)
• 3 tbsp (44 ml) whole milk, room temperature

Instructions

1. Preheat oven to 350°F (177°C). Line a muffin tin with liners.
2. Make the pumpkin batter: whisk dry ingredients together. In a separate bowl, combine oil and sugars, then add egg, vanilla, and pumpkin. Fold in dry ingredients until just combined.
3. Make the chocolate batter: whisk dry ingredients and chocolate chips together. In another bowl, mix oil and sugars, then add egg, sour cream, and milk. Fold in the dry ingredients until just combined.
4. Fill muffin liners by alternating spoonfuls of each batter until cups are about ¾ full. Top with extra mini chips, if desired.
5. Bake for 18–23 minutes, until a toothpick comes out clean or with a few moist crumbs. Cool in pan 10 minutes, then transfer to a rack to cool completely.
6. Enjoy warm or at room temperature.

Notes

• To make pumpkin spice: combine 3 tbsp cinnamon, 2¼ tsp nutmeg, 2 tsp ginger, 1¾ tsp cloves, and 1 tsp allspice.
• Jumbo muffins: fill ⅔–¾ full and start at 425°F for 5 minutes, then reduce to 375°F and bake until done (about 20 minutes total).
• Mini muffins: bake at 350°F for 10–15 minutes.