If you’re looking for a rich, chocolatey treat with a fall twist, these Chocolate Pumpkin Muffins (Plus Bread and Cupcake Variations) are a must-bake. They’re soft, moist, and packed with deep cocoa flavor, perfectly balanced by the subtle warmth of pumpkin. Whether you make them as muffins, cupcakes, or even a loaf, this simple two-ingredient recipe delivers bakery-style results with minimal effort—no mixer needed!
You guys all know about the best Zucchini bread on the planet, right? This Double-Chocolate Zucchini Bread? Well this is a pumpkin-spice version of that recipe, so I’m guessing there are lots of you that already know you’ll be fans!
Ingredients Needed
- all purpose flour
- cinnamon
- cloves
- ginger
- nutmeg
- salt
- baking soda
- unsweetened cocoa powder – unsweetened cocoa powder gives them a gorgeous color and deep chocolate flavor, without being too rich.
- canola oil
- sugar
- brown sugar
- eggs
- vanilla
- pumpkin spice extract – optional, but makes a big difference. I consider it a must-have if you do a lot of fall, pumpkin-themed baking. You can find it wherever Watkins extracts are sold.
- pumpkin puree – these have plenty of pumpkin, which makes them really tender, and just enough of those warm autumn spices.
- muffin tins
How to Make Chocolate Pumpkin Muffins (Plus Bread and Cupcake Variations)
- Preheat oven to 350°F. Line a muffin tin with papers or spray loaf pans with non-stick spray.
- In a large bowl, whisk together flour, cinnamon, cloves, ginger, nutmeg, salt, baking soda, cocoa powder.
- Create a well in the center and add oil, sugar, brown sugar, eggs, vanilla and almond extracts, and pumpkin.
- Mix until just combined (don’t overmix), and fill muffin tins.
- Bake muffins for 12–15 minutes, until a toothpick comes out with moist crumbs. For mini or regular loaves, adjust bake time as needed. For cupcakes, top with your favorite frosting. Try this brown sugar frosting or cream cheese frosting, or slater on this Maple-Cinnamon Butter.
Storage & Other Tips
- Cool completely before storing—this prevents condensation and sogginess.
- Store in an airtight container, layering with paper towels to absorb moisture. Use a single layer and replace damp towels as needed. They’ll stay good for 2–4 days.
- Flash-freeze items first (on a baking sheet), then transfer to airtight bags or containers. This prevents sticking, maintains shape, and guards against freezer burn.
- Freeze muffins, quick breads, and cupcakes (unfrosted or frosted-well-wrapped) for up to 3 months.
Frequently Asked Questions
Yes! This recipe is versatile—just adjust your bake time: 12–15 min for muffins, longer for loaves, and frost cupcakes as desired.
Yes! Flash-freeze, then store in freezer-safe packaging for up to 1 month (sometimes up to 3). Thaw before serving and reheat lightly if desired.
Stir just until no flour streaks remain. Over-mixing can lead to tough muffins.
Definitely! Stir in mini chocolate chips, pecans, or other mix-ins just before baking—many bakers love the added texture.
Chocolate Pumpkin Muffins, Bread, and Cupcakes
Equipment
Ingredients
- 2 cups all purpose flour
- 2 teaspoons cinnamon
- ½ teaspoon cloves
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 ½ teaspoon baking soda
- 6 tablespoons unsweetened cocoa powder
- ½ cup canola oil
- 1 cup sugar
- ¼ cup brown sugar
- 3 eggs
- 2 teaspoons vanilla
- 2 teaspoons pumpkin spice extract optional, but recommended
- 1 15-ounce can pumpkin puree
Instructions
- Preheat oven to 350 degrees. Line a muffin tin with papers and set aside (or spray loaf pans with non-stick spray.
- Combine flour, cinnamon, cloves, ginger, nutmeg, salt, baking soda, and cocoa powder in a large mixing bowl and whisk until combined.
- Create a well in the center and add oil, sugar, brown sugar, eggs, extracts, and pumpkin. Mix everything together until well combined, but don't over-mix
- Place batter in prepared muffin tins and bake for 12-15 minutes. If making mini or regular sized loaves, adjust bake time accordingly. Toothpick inserted in center should come out with just moist crumbs attached.
- If making cupcakes, cool completely and frost with your favorite frosting. We love Brown Sugar Frosting or Cream Cheese Frosting.
Notes
- Nutritional information was calculated per muffin.
Nutrition
Questions & Reviews
OMG – Mouth watering & delicious cupcakes. I will try to make them, sometime !!
Just made these as mini muffins. Took about 12 minutes to bake. They were yummy! I did add chocolate chips on the second batch and they were even better. 🙂
Bravo!! Another killer recipe. I whipped-up a few dozen chocolate pumpkin mini-muffins for a school Halloween party and Confirmation class. In both cases, added luxurious cream cheese frosting and – this should come as no surprise – the containers came. home. empty. I love you, OBB! Keep up the great work.
I saw this recipe last night, made them this morning. My 11 year old granddaughter declared them “even better than the school’s chocolate muffins” (which she adores!). Total winner! Thank you for all your blog efforts, I am a major fan!
I made this today using two 10″ loaf pans– baked for 35 mins and came out great!
I debated between liquid and powdered pumpkin spice the other day at the store and got powdered, haha. Does the pumpkin spice extract measure the same as the powder? Can you substitute it in any recipe?
These look amazing! Totally trying them soon!