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Chunky Chocolate Pumpkin Muffins

  • Author: Bailey Sissom
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 12 Muffins 1x


Easy Chunky Chocolate Pumpkin Muffins are moist, flavorful and naturally sweetened. Loaded with wholesome ingredients and studded with chocolate.


  • 1 3/4 cups whole wheat flour
  • 2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 6 Tbs unsalted butter
  • 1 cup coconut sugar
  • 2 large eggs
  • 1/3 cup salted pumpkin spice syrup
  • 1 cup pumpkin puree
  • 1/2 tsp vanilla extract
  • 1/2- 3/4 cup dark chocolate chunks/chips


  1. Heat oven to 350. Line a 12-cup muffin pan with liners, or skip the liners and grease the cups.
  2. In a medium bowl, whisk together the flour, baking powder and pumpkin pie spice.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, cream the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, beating after each addition until combined.
  5. Mix in the pumpkin puree, salted pumpkin spice syrup and vanilla.
  6. Stir in the dry ingredients, mixing until just combined. Do not over mix.
  7. Gently fold in the chocolate chunks. Stir until just incorporated.
  8. Spoon the batter into prepared muffin cups so they are 3/4 of the way full.
  9. Place the muffin tin in the oven. Bake for 18-22 minutes, or until an inserted toothpick comes out clean.
  10. Let the muffins cool 5 minutes. Transfer to a wire baking rack to finish cooling.


Sometimes it hard quality find dark chocolate in "chip form." You can purchase a chocolate bar and break it into chunks if necessary.