Ingredients

1 cup all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

1½ teaspoons pumpkin spice*

¼ cup canola or vegetable oil

¼ cup granulated sugar

¼ cup light brown sugar (packed)

1 large egg (room temperature)

¾ teaspoon vanilla extract

¾ cup pumpkin puree

¾ cup all-purpose flour

3 tablespoons cocoa powder (black cocoa powder works well)

¼ teaspoon baking soda

⅛ teaspoon salt

½ cup mini semi-sweet chocolate chips (plus ¼ cup extra for topping, optional)

⅛ cup canola or vegetable oil

3 tablespoons granulated sugar

3 tablespoons light brown sugar (packed)

1 large egg (room temperature)

¼ cup sour cream (room temperature)

3 tablespoons whole milk (room temperature)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.

Step 2: For the pumpkin batter, whisk together 1 cup flour, ½ teaspoon baking soda, ¼ teaspoon salt, and pumpkin spice in a small bowl.

Step 3: In a larger bowl, mix the ¼ cup oil with granulated and brown sugars. Add the egg, vanilla extract, and pumpkin puree one at a time, stirring well after each addition.

Step 4: Gently fold the dry pumpkin mixture into the wet ingredients until the batter has no visible flour streaks. Set this aside.

Step 5: For the chocolate batter, whisk together ¾ cup flour, cocoa powder, ¼ teaspoon baking soda, ⅛ teaspoon salt, and ½ cup mini chocolate chips in a small bowl.

Step 6: In another large bowl, combine the ⅛ cup oil with sugars. Add the egg, sour cream, and milk, mixing well after each addition.

Step 7: Fold the dry chocolate ingredients into the wet mixture until smooth and streak-free.

Step 8: Alternate spoonfuls of pumpkin and chocolate batter into the muffin liners, filling each about ¾ full. Sprinkle extra mini chocolate chips on top if desired.

Step 9: Bake for 18-23 minutes, or until a toothpick inserted in the center comes out clean.

Step 10: Allow muffins to cool in the pan until easy to handle, then transfer to a wire rack to cool completely. Enjoy!

Tips & Variations

For a dairy-free version, substitute sour cream and milk with coconut yogurt and almond milk.

Use fresh pumpkin puree or canned for convenience, but ensure it’s well drained for best texture.

Mix the batters gently to keep muffins tender and fluffy.

Try adding chopped nuts like pecans or walnuts for extra crunch.

FAQs

Can I use canned pumpkin pie spice instead of pumpkin spice?

Yes, canned pumpkin pie spice works well as a substitute and adds the same warm, aromatic flavor to your muffins.

Can these muffins be frozen?

Absolutely! Wrap cooled muffins individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or warm briefly before eating.