Easy Chocolate Pumpkin Muffins

These Easy Chocolate Pumpkin Muffins are made with pumpkin, chocolate chips, flour, eggs, baking soda, cinnamon, sugar, and nutmeg. 

Thanks to Uncle Frankie, the Pumpkin Chocolate Chip muffins were born. This is the perfect fall dessert and works well in as a dessert for Thanksgiving. The combination  of the pumpkin and the chocolate chips is astonishing. They are moist fresh out of the oven and taste even better after a couple of days. So you can make this days before thanksgiving and will still taste just as fresh.

You will start off by combining the dry ingredients first and mixing well. Separately, you will combine the wet ingredients and then pour the wet ingredients into the dry ingredients – combining everything. You will need a mini muffin baking sheet for this recipe.

The best thing about this Pumpkin Muffins is that both adults and kids love it. This pumpkin muffins has a soft and moist crumb and full of a sweet delicious pumpkin flavor. The way you get this pumpkin flavor is by adding pumpkin puree and it creates a similar consistency to banana bread. It can be enjoyed as an after meal treat or with a nice coffee. The crumb is so moist and full of flavor. You will not regret making this!

How to make Easy Chocolate Pumpkin Muffins

Preheat oven to 350 F.

Spray mini muffin sheet with nonstick cooking spray.

In a large bowl, combine the flour, baking soda, sugar, cinnamon, closed, salt and nutmeg.  

In another bowl, combine all wet ingredients: pumpkin, eggs, water, and oil.

Pour wet ingredients into dry ingredients.

Mix in the chocolate chips.

Add about 2 tablespoons of batter into each mini muffin section.

Bake for 20-25 minutes.

OTHER DESSERTS TO TRY

• KEY LIME PIE
• CARAMEL CINNAMON ROLLS
• MERENGÓN DE FRESAS

Easy Chocolate Pumpkin Muffins

---

• Author: Maxine Dubois
• Total Time: 30 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

These Easy Chocolate Pumpkin Muffins are made with pumpkin, chocolate chips, flour, eggs, baking soda, cinnamon, sugar, and nutmeg. 

---

Ingredients

Scale 1x2x3x

• 1 ½ cups flour
• 1 can pumpkin
• 1 bag chocolate chips
• 3 eggs
• ⅔ cup water
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 2 ½ cups sugar
• 1 pinch cloves
• 1 cup oil
• 1 ½ teaspoons salt
• 1 teaspoon nutmeg

---

Instructions

1. Preheat oven to 350 F.
2. Spray mini muffin sheet with nonstick cooking spray.
3. In a large bowl, combine the flour, baking soda, sugar, cinnamon, closed, salt and nutmeg.  
4. In another bowl, combine all wet ingredients: pumpkin, eggs, water, and oil.
5. Pour wet ingredients into dry ingredients.
6. Mix in the chocolate chips.
7. Add about 2 tablespoons of batter into each mini muffin section.
8. Bake for 20-25 minutes.

Notes

• Muffins stay fresh for almost a week and can be frozen up to 3 months.
• You can use both whole wheat or all purpose flour

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 174.6
• Sugar: 20.5 g
• Sodium: 165.8 mg
• Fat: 6.7 g
• Saturated Fat: 2.0 g
• Carbohydrates: 32.5 g
• Fiber: 1.5 g
• Protein: 2.2 g
• Cholesterol: 7.6 mg