By Grocery List Plus Editorial Staff | Published on June 2, 2026

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Pumpkin Chocolate Muffins

Serves 24

95 cal · 26 min

Pumpkin Chocolate Muffins

Recipe GLPR198db6eca65d9c

4.0(1)
Bread
26 min
95 cal
Servings: 24
Oven
SNAP eligible

Tender, lightly sweet muffins bursting with rich cocoa flavor and autumn spices, swirled throughout with pumpkin puree and studded with chocolate chips. These muffins are perfect for breakfast, snacks, or dessert.

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Ingredients

2 cups all-purpose flour

3/4 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup unsweetened cocoa powder

1 can (15 ounces) pumpkin puree

1 cup water

1/2 cup semi-sweet chocolate chips

Directions

  1. Preheat your oven to 350°F. Line 24 muffin cups with paper liners or lightly grease them with non-stick cooking spray.

  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and unsweetened cocoa powder until evenly combined.

  3. In a separate bowl, stir together the pumpkin puree and water until smooth and well blended.

  4. Pour the pumpkin mixture into the dry ingredients and gently fold together using a spatula until just combined. Do not overmix; some small lumps are fine.

  5. Fold the chocolate chips into the batter until evenly distributed.

  6. Divide the batter evenly among the 24 prepared muffin cups, filling each about three-quarters full. Bake at 350°F for 10 to 12 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

  7. Remove from the oven and allow the muffins to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

Comments

Grocery List Plus Editorial Staff4

All ingredients are standard stock at every Charlotte chain, making this genuinely convenient for a weeknight. The 26 minutes is honest for mixing and baking, though you'll need closer to 35 minutes door-to-door with oven preheat and cooling. At roughly 20–25 cents per muffin based on bulk-bin cocoa and canned pumpkin, the cost is solid. The yield of 24 means it's built for families or freezing, and these reheat well in the microwave or oven, making them a practical make-ahead breakfast or snack.

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