30-Minute Easy Pumpkin Chocolate Muffins
These Pumpkin Chocolate Muffins are soft, moist, and bursting with fall spices and swirls of melted chocolate. Quick to bake and naturally fiber-rich, they make a satisfying breakfast or snack. Perfect for meal prep, they freeze well for easy weekday enjoyment.
Equipment
- 12-cup muffin tin
- Paper muffin liners or non-stick spray
- Two mixing bowls (large)
- whisk
- Wooden spoon or spatula
- Toothpick
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp allspice
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
- ⅔ cup granulated sugar
- ⅔ cup light brown sugar
- ½ cup vegetable oil e.g., canola
- ¾ cup canned pumpkin puree not pie filling
- 2 large eggs room temperature
- ¼ cup buttermilk room temperature
- ½ cup semisweet chocolate melted and slightly cooled (or 1 cup chocolate chips)
Instructions
- Preheat the Oven and Prepare Pan: Begin by preheating your oven to 400°F (200°C). This ensures the muffins start baking at the perfect temperature for a light, tender texture. While the oven warms, prepare a 12-cup muffin tin by lining it with paper muffin liners or generously spraying it with non-stick baking spray. Proper preparation prevents sticking and makes cleanup much easier.
- Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, ginger, and cloves. Whisk these ingredients thoroughly to distribute the spices evenly throughout the flour. This step ensures that every bite of the muffin is filled with balanced flavor. Set the dry mixture aside for the next step.
- Combine the Wet Ingredients: In a separate large bowl, whisk together the granulated sugar, light brown sugar, and vegetable oil until fully blended. Add the pumpkin puree, eggs, and buttermilk, continuing to whisk until the mixture is smooth and homogenous. Ensure the eggs and buttermilk are at room temperature, as this helps create a light, airy texture in your muffins.
- Gently Fold Wet and Dry Mixtures: Pour the wet mixture into the bowl containing the dry ingredients. Using a wooden spoon or silicone spatula, gently fold the two mixtures together. Mix just until most of the flour disappears; a few streaks of flour are fine. Over-mixing can make muffins dense, so fold carefully to keep them light and fluffy.
- Portion Batter into Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. This allows room for the muffins to rise properly without overflowing. Use a small ice cream scoop or large spoon to ensure each muffin is roughly the same size for even baking.
- Add Chocolate Swirls: Spoon about 1 teaspoon of melted chocolate on top of each muffin. Using a toothpick, gently swirl the chocolate into the pumpkin batter. A few swirls per muffin are enough to create a marbled effect without overmixing. This step gives the muffins their signature chocolate streaks while keeping the batter light.
- Initial High-Temperature Bake: Place the muffin tin in the preheated oven and bake at 400°F (200°C) for 6–8 minutes. During this initial high-heat stage, the muffins will start to rise quickly and develop a domed top. Avoid opening the oven door during this period to prevent sudden temperature changes that could make the muffins collapse.
- Reduce Temperature and Continue Baking: After the initial rise, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 7–8 minutes. Insert a toothpick into the center of a muffin to check for doneness. If it comes out clean or with just a few moist crumbs, the muffins are ready. If needed, bake an extra 2–3 minutes, keeping a close eye to prevent over-baking.
- Cool Before Serving: Remove the muffins from the oven and allow them to cool in the tin for 5–10 minutes. Then transfer them to a wire rack to cool completely. This prevents condensation from forming and keeps the muffins from becoming soggy. Serve warm for the best texture and flavor.
- Optional Freezing for Later: If you’d like to save muffins for later, allow them to cool completely, then wrap each tightly in plastic wrap and store in a large freezer bag. They can be frozen for up to three months. To enjoy later, thaw at room temperature for about 30 minutes or microwave for 15–20 seconds for a warm, freshly baked taste.
Notes
- Use pumpkin puree, not pumpkin pie filling, for best texture and flavor.
- Lightly fold batter to avoid dense muffins; a few streaks of flour are okay.
- Melt chocolate gently to prevent burning; chocolate chips can be used as an alternative.
- Oven temperatures may vary; monitor muffins in the final minutes to avoid over-baking.
- Muffins are best enjoyed warm but can be frozen for later convenience.
- Room temperature eggs and buttermilk help create a soft, tender crumb.
- For extra flavor, toast the spices lightly in the dry ingredients before mixing.
