Molten Chocolate Pumpkin Muffins for an Irresistible Fall Treat

Indulge in the warm flavors of fall with these Molten Chocolate Pumpkin Muffins, featuring a gooey chocolate center that's irresistible.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Cooling Time 5

Total Time 40

Servings: 12 muffins

Course: Dessert

Cuisine: American

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 egg egg Ensures structure and moisture; use room temperature for even mixing.
1/4 cup granulated sugar Adds sweetness; reduce for a less sweet muffin.
2 tablespoons unsweetened cocoa powder Provides essential chocolate flavor; choose high-quality cocoa for best results.
3.2 ounces dark or semi-sweet chocolate, chopped Creates the molten center; adjust according to your sweetness preference.
2 tablespoons melted salted butter Adds richness; can substitute with coconut oil for a dairy-free option.
1/2 cup melted coconut oil or salted butter Acts as a moistening agent; select based on dietary needs.
1/2 cup brown sugar Contributes deeper sweetness and moisture; a combo of brown and white sugars works well.
2 teaspoons vanilla extract Enhances overall flavor; opt for pure vanilla for a more aromatic result.
2 eggs eggs Adds moisture and structure; ensure room temperature for optimal mixing.
1/2 cup pumpkin butter Introduces a warm pumpkin flavor with hints of spice; pumpkin puree can replace it for a lighter profile.
1/2 cup pumpkin puree Guarantees moisture and fluffiness in muffins.
1 1/2 cups all-purpose flour Provides structure; swap with a gluten-free flour blend if needed.
1 1/2 teaspoons baking powder Acts as a leavening agent for light, fluffy muffins.
1/2 teaspoon baking soda Works alongside acidic ingredients for proper leavening.
1 teaspoon kosher salt Balances the sweetness beautifully.
1 tablespoon cinnamon sugar (optional) Offers a sweet crunchy topping; mix regular sugar with a sprinkle of cinnamon.

Equipment

muffin tin
Mixing bowls
Whisk
Measuring cups

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper liners.
In a mixing bowl, whisk together 1 egg, 1/4 cup granulated sugar, and 2 tablespoons cocoa powder until smooth. Fold in 2 tablespoons melted salted butter and 3.2 ounces chopped chocolate.
In another bowl, combine 1/2 cup melted coconut oil, 1/2 cup brown sugar, and 2 teaspoons vanilla extract. Add 2 eggs, 1/2 cup pumpkin butter, and 1/2 cup pumpkin puree. Mix until creamy. Incorporate 1 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt until just combined.
Fill each muffin liner halfway with pumpkin batter, add 1 teaspoon molten chocolate mix in the center, then cover with more batter.
Optionally, sprinkle with cinnamon sugar and bake for 18-20 minutes, watching for softness in the center.
Cool muffins in the pan for a few minutes before transferring to a wire rack. Serve warm.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 1000IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

These muffins are best enjoyed fresh out of the oven. Consider customizing the chocolate or adding nuts for extra crunch.

Tried this recipe?

Let us know how it was!