Jump to RecipeThis recipe is for a delicious morning muffin that features pumpkin, chocolate chips and plenty of pumpkin spice.My chocolate pumpkin muffins come together so quickly, and you only need one bowl! It makes 6 muffins, but you can double the recipe so easily.About 9 months out of the year, I make my chocolate banana muffins.

My kids love them, because they think they're getting chocolate chips for breakfast.And while they definitely are, I love the incredible reduced amount of sugar in that recipe because of the sweetness of the banana.Today, we're using pumpkin, pumpkin spice, and an extra tablespoon of sugar to make up for the missing overripe banana.

If you're never tried chocolate and pumpkin together (like in my chocolate pumpkin cupcakes), you are in for a fall treat! How to Make Chocolate Pumpkin Muffins If you have leftover pumpkin after making my pumpkin brownies, this is a great way to use it because this recipe only uses ⅓ cup of pumpkin! If you're doubling this recipe to make a full dozen muffins, use ⅔ cup.You'll need a muffin pan, muffin liners, and a bowl to make this chocolate pumpkin muffins recipe.The Ingredients Pumpkin Puree.

When you're buying canned pumpkin, ensure it's pure pumpkin puree, not pumpkin pie filling.Granulated Sugar.Oil.Any type of neutral oil, like canola oil, vegetable oil, grapeseed oil, or even avocado oil.I don't recommend coconut oil for this recipe, as the muffins will be slightly too firm

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