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Side view of pumpkin chocolate muffins in yellow liners.
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Pumpkin Chocolate Muffins (Moist and Fluffy)

These pumpkin chocolate muffins with cocoa powder and a hint of spice, are made with pumpkin puree and buttermilk for a moist, fluffy texture. They are high in fibre, low in fat, perfect for breakfast or as a snack.
Course Breakfast, Snack
Cuisine American, vegetarian
Prep Time 8 minutes
Cook Time 27 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 174kcal
Author Monika Dabrowski

Equipment

  • 12-hole muffin pan
  • 2 large mixing bowls plus whisk and spoon

Ingredients

  • 1⅓ cups+1tbsp pumpkin puree *see Notes
  • ½ cup buttermilk at room temperature
  • ¼ cup milk at room temperature
  • 2 large eggs at room temperature
  • ⅔ cup+1tbsp packed light brown sugar
  • ⅓ cup+2tsp oil any
  • 1½ teaspoons vanilla extract
  • 1 cup all-purpose/plain flour
  • ⅔ cup whole wheat/wholemeal flour
  • 1½ teaspoons baking powder
  • ⅔ teaspoon bicarbonate of soda
  • 4½ tablespoons cocoa powder
  • 1¼ teaspoons cinnamon and ground ginger each
  • ⅔ cup dark chocolate chips
US Customary - Metric

Instructions

  • Preheat the oven to 450 F/230 C/210 fan/gas mark 8. Lightly grease a 12-hole muffin pan or line with paper cases. Set aside.
  • Prepare dry mixture: Combine the flours, baking powder, soda, cocoa and spices and whisk together until there are no lumps in the mixture.
  • Prepare wet mixture: Whisk together the eggs, sugar, pumpkin puree, buttermilk, milk, oil and vanilla until smooth.
  • Assemble: Combine both mixtures and stir until the dry ingredients are no longer visible adding the chocolate chips half way through. Do not overstir the batter.
    TIP: You can use either a whisk or large spoon.
  • Bake: Divide the batter between 12 muffin cases and bake in the centre of the oven for 8 minutes. Lower the oven temperature to 350F/180C/160 fan/gas mark 4 (do not open the oven door) and continue baking for 18-19 minutes until a skewer inserted into the centre of a muffin comes out clean.
  • Cool: Remove from the oven and set aside to cool completely.
    TIP: If you cool your muffins completely before serving the paper cases tend to come off easier.

Notes

  • *You can use homemade pumpkin puree, but only if you are certain it has the same consistency as pumpkin puree from a can.
  • Ensure the wet ingredients are thoroughly combined and the mixture is silky smooth before stirring in the dry ingredients.
  • Do not overstir the batter. Stir just to combine.
  • Buttermilk: Both kefir as well as pouring yogurt are good substitutes
  • You can use readymade pumpkin spice (1.5 tsp) instead of individual spices if you prefer.
  • Once cooled completely store in an airtight container for up to 3 days. I also refrigerate these muffins the next day. 
  • Freeze for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 174kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 86mg | Potassium: 180mg | Fiber: 2g | Sugar: 5g | Vitamin A: 88IU | Vitamin C: 0.01mg | Calcium: 54mg | Iron: 2mg