For a deeper chocolate flavor, use dark chocolate chips. Store cooled muffins in an airtight container at room temperature for up to 3 days. Feel free to add a streusel topping for added sweetness and texture.
These muffins offer a delightful fusion of autumnal spice and rich chocolate, perfect for a cozy breakfast or a satisfying afternoon treat. Quick, easy, and irresistibly delicious!
Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin with grease or paper liners. (5 minutes)
In a large bowl, whisk together the flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt. Stir in the brown sugar until evenly distributed. (5 minutes)
Create a well in the center of the dry ingredients. Add the pumpkin puree, eggs, vegetable oil, sour cream, and vanilla extract to the well. Gently stir until just combined. Fold in 3/4 cup of the chocolate chips. (10 minutes)
Evenly distribute the batter among the prepared muffin cups. Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the muffins. (5 minutes)
Bake in the preheated oven until the tops spring back when lightly touched, approximately 18-22 minutes. (20 minutes)
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)
For a deeper chocolate flavor, use dark chocolate chips. Store cooled muffins in an airtight container at room temperature for up to 3 days. Feel free to add a streusel topping for added sweetness and texture.
Skye Wolff
Jun 25, 2025These muffins are amazing! So moist and flavorful.
Sophia Larson
May 28, 2025I reduced the sugar slightly and they were still delicious.
Kamille Bogisich
May 24, 2025I added a streusel topping and it was a huge hit!
Dangelo Nienow
Apr 19, 2025Easy to follow recipe and the muffins turned out perfectly.
Dariana Mclaughlin
Dec 29, 2024My kids devoured these. Will definitely make again.