Chocolate Pumpkin Muffins

Want a delicious fall treat but don’t want to spend lots of time in the kitchen? Then you need to check our Chocolate Pumpkin Muffins that require just 2 ingredients.

This effortless recipe transforms pantry staples into tender treats bursting with cozy flavors.

Best of all? You only need two main ingredients and one bowl to make it happen.

These goodies stay moist for days thanks to a clever ingredient swap. Instead of oil or butter, the batter relies on pumpkin’s natural moisture.

The result? A soft crumb that pairs perfectly with melty chocolate pockets.

So, whether you’re hosting brunch or need a quick snack, this method saves time without sacrificing flavor.

You’ll love how adaptable this formula is.

So, ready to get started?

Of cours you are.

Key Takeaways

Requires just two base ingredients plus optional mix-ins.
Uses 1/3 cup pumpkin puree (ideal for leftovers).
Ready in under an hour from start to finish.
Maintains freshness for several days.
Easily doubles for larger gatherings.
Combines warm spices with rich chocolate notes.

Recipe for Chocolate Pumpkin Muffins with 2 Ingredients

Here’s a foolproof recipe to make 2-Ingredient Chocolate Pumpkin Muffins.

These are quick, easy, and perfect for fall.

Yields: About 12 muffins.

Ingredients:

1 box (15.25 oz / 432 g) chocolate cake mix (devil’s food or regular chocolate)
1 can (15 oz / 425 g) pure pumpkin puree (unsweetened, not pumpkin pie filling)

Instructions:

Preheat oven to 350°F (175°C). Line a standard muffin tin with paper liners or lightly grease with nonstick spray.
Mix the batter: In a large bowl, combine the cake mix and pumpkin puree. Stir until completely blended and smooth. (The batter will be thick.)
Fill the muffin tin: Divide batter evenly among 12 muffin cups, filling each about ¾ full.
Bake: Place in the oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool & enjoy: Allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Optional Upgrades: Fold in ½ cup chocolate chips, chopped nuts, or a sprinkle of pumpkin spice before baking.

About This Recipe

Autumn’s arrival calls for simple pleasures that blend seasonal flavors with everyday convenience.

While many bakers rely on banana-based treats year-round, this version celebrates fall’s signature ingredient.

The switch creates a wholesome snack that feels special yet requires minimal prep work.

Why You’ll Love This Fall Treat

These goodies strike the perfect balance between indulgence and practicality.

Kids cheer for the melty chocolate surprises hidden inside, while adults appreciate the natural sweetness that cuts added sugars.

You’ll spend less time measuring ingredients and more time savoring results.

The recipe shines with its adaptability. Use any leftover puree from your pantry or experiment with different chocolate chip sizes.

Warm spices mingle with rich cocoa notes, creating a flavor combination that tastes like autumn in edible form.

Best of all, this method welcomes beginners. No fancy techniques or equipment needed, just one bowl and straightforward mixing.

Busy parents and baking novices alike can whip up a batch before morning coffee cools.

By, the way if you want another easy fall season dessert that you can make in a heartbeat and that your children will love, look no further:

Check out our no-bake chocolate apple crisp bars.

Key Raw Materials and What to Use

Your ingredient choices determine whether these treats become kitchen legends or baking blunders.

Let’s break down the essentials that guarantee success every time.

Choosing the Right Pumpkin Puree

Not all canned options work equally.

Grab 100% pure pumpkin puree, avoid pumpkin pie filling, which contains added sugars and spices.

Libby’s and Target’s Good and Gather brands offer ideal consistency. Their thick texture prevents soggy results while delivering earthy sweetness.

For spice lovers, add ¼ tsp ground cloves to amplify autumn vibes. A pinch of salt sharpens all flavors without making treats taste salty.

Mastering Chocolate Pumpkin Muffins Techniques

Elevate your baking game by focusing on one critical step that transforms ordinary treats into extraordinary indulgences.

Proper handling of mix-ins ensures every bite delivers maximum flavor and visual appeal.

Folding in Chocolate Chips for Melty Goodness

Your choice of chocolate impacts both taste and texture. Dark varieties add bittersweet depth, while milk options create creamier pockets.

Mini chips disperse evenly, but standard-sized pieces offer gooey bursts.

Follow this simple method for perfect distribution:

Reserve 2 tablespoons of chips before mixing
Gently fold remaining pieces into batter using a spatula
Top each portion with reserved chips before baking

This approach prevents sinking and creates professional-looking results. The table below helps match chip types to desired outcomes:

Chip Type	Flavor Impact	Texture Effect
Semisweet	Balanced sweetness	Classic melt
Dark (70%)	Rich intensity	Dense pockets
Mini	Subtle throughout	Even distribution

Timing matters most. Add chips after combining wet and dry ingredients to maintain structure. Press extras lightly into batter tops for that bakery-style finish.

Essential Equipment and Tools

Successful baking starts with the right tools. While this recipe keeps things simple, a few key items ensure consistent results and professional presentation.

Let’s explore what you’ll need to create treats that look and taste store-bought.

Muffin Pan, Liners, and Measuring Tips

Your pan choice impacts shape and portion control.

A standard 12-cup metal pan works best for even heat distribution.

For smaller batches, a 6-cup version lets you bake fresh goods without wasting oven space.

Paper liners prevent sticking and simplify cleanup. Tall tulip-style options create vertical rise and bakery-worthy domes.

No specialty liners? Fold parchment squares into custom cups.

Effortless Muffins

Now that you’ve mastered this effortless recipe, enjoy fresh-baked goodness whenever cravings strike.

These treats stay moist up to two days stored at room temperature in airtight containers.

For longer freshness, refrigerate or freeze portions individually. They’ll taste just-baked when reheated.

You’ll love how this simple formula adapts to your schedule.

The recipe’s magic lies in its versatility. Swap spices, try different chocolates, or add nuts for crunch.

Every variation maintains that tender texture and cozy aroma. Share them at potlucks, pack them for hikes, or savor one with your afternoon coffee.

With these practical tips and storage solutions, you’re ready to bake smarter, not harder.

Whip up a batch today and watch them disappear faster than fall leaves in the wind!

Now, are you ready for your next challenge?

If so, then check out our Chocolate Apple Spice Cake recipe.

FAQ

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just ensure it’s thick and well-drained to match the consistency of store-bought versions. Excess moisture can affect the batter’s texture.

What’s the best way to prevent overmixing the batter?

Stir until ingredients are *just* combined—a few lumps are okay. Overworking the dough can lead to dense, tough results instead of light, fluffy ones.

Can I substitute coconut oil for vegetable oil?

Yes, but melt and cool it first. Neutral oils like avocado or light olive oil also work well without overpowering the flavor.

How do I know when the muffins are fully baked?

Insert a toothpick into the center—if it comes out clean or with a few crumbs (not wet batter), they’re done. The tops should spring back lightly when touched.

Are there gluten-free alternatives for this recipe?

Swap all-purpose flour with a 1:1 gluten-free blend. For best results, add ½ tsp xanthan gum if your mix doesn’t include it.

Can I freeze these for later?

Definitely! Let them cool completely, then store in an airtight container or freezer bag. Reheat in the microwave or oven for a quick treat.

Do I need muffin liners, or can I grease the pan?

Either works! Liners make cleanup easier, but a light coating of nonstick spray ensures they release smoothly if you skip them.

How do I get melty chocolate in every bite?

Gently fold chips into the batter at the end, and reserve a few to press on top before baking. This avoids sinking and boosts gooeyness.