Description

These Double Chocolate Pumpkin Muffins combine the warm, spiced flavors of pumpkin with rich chocolate in a delightful marbled muffin perfect for fall or anytime you crave a comforting treat. Featuring a moist pumpkin batter and a luscious chocolate batter swirled together and studded with mini chocolate chips, these muffins are sure to satisfy any sweet tooth.

Ingredients

Scale

Pumpkin Batter

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

Chocolate Batter

¾ cup all-purpose flour
3 tablespoons cocoa powder (black cocoa powder recommended)
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

Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin or cupcake pan with paper liners to prepare for baking.
Prepare Pumpkin Batter Dry Ingredients: In a small bowl, whisk together 1 cup all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt, and 1½ teaspoons pumpkin spice until evenly combined.
Mix Pumpkin Batter Wet Ingredients: In a medium to large bowl, combine ¼ cup canola or vegetable oil with ¼ cup granulated sugar and ¼ cup light brown sugar. Mix well, then add 1 large room temperature egg, ¾ teaspoon vanilla extract, and ¾ cup pumpkin puree, stirring thoroughly after each addition to ensure a smooth consistency.
Combine Pumpkin Batter: Gradually fold the dry flour mixture into the wet pumpkin ingredients until there are no streaks of flour, creating a uniform batter. Set this aside.
Prepare Chocolate Batter Dry Ingredients: In a small bowl, whisk together ¾ cup all-purpose flour, 3 tablespoons cocoa powder, ¼ teaspoon baking soda, ⅛ teaspoon salt, and ½ cup mini semi-sweet chocolate chips until evenly mixed.
Mix Chocolate Batter Wet Ingredients: In a separate medium to large bowl, combine ⅛ cup canola or vegetable oil with 3 tablespoons granulated sugar and 3 tablespoons light brown sugar. Mix well, then add 1 large room temperature egg, ¼ cup sour cream, and 3 tablespoons whole milk, stirring smoothly after each addition.
Combine Chocolate Batter: Fold the dry chocolate mixture into the wet ingredients until the batter is smooth and free of flour streaks.
Fill Muffin Liners: Alternately spoon the pumpkin and chocolate batters into the prepared muffin liners until they reach about ¾ full. Optionally, sprinkle an extra ¼ cup of mini chocolate chips on top of each muffin for added chocolatey bursts.
Bake Muffins: Place the muffin pan in the preheated oven and bake for 18 to 23 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating doneness.
Cool and Serve: Allow the muffins to cool in the pan until they are cool enough to handle, then transfer them to a wire rack to cool completely. Enjoy the moist, flavorful muffins once cooled.

Notes

Using black cocoa powder gives the chocolate batter a richer color and deeper flavor but regular cocoa powder works well too.
Make sure all your wet ingredients, especially eggs, sour cream, and milk, are at room temperature to ensure smooth batter consistency.
You can store the muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
If you prefer, substitute the mini chocolate chips with chopped dark or milk chocolate chunks for varied texture.
Feel free to adjust the level of sweetness by reducing the sugar amounts slightly if desired.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: Double Chocolate Pumpkin Muffins, Chocolate Pumpkin Muffins, Fall Muffins, Chocolate Chip Muffins, Pumpkin Spice Muffins