Pumpkin Chocolate Muffins

Everyone needs a fun autumn recipe, so why not this Pumpkin Chocolate Muffin?


1 ¾ cup sugar
2/3 cup vegetable oil
2 eggs
1 15-ounce can pumpkin
1 ½ sq. (ounces) unsweetened chocolate, melted
1 teaspoon vanilla
1 cup white whole wheat flour
¾ cup all-purpose flour
½ teaspoon salt
¾ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon cinnamon
½ teaspoon cloves
¼ teaspoon nutmeg
1 cup mini chocolate chips (optional)


  1. Preheat oven to 350° F. Line pans with muffin liners.
  2. In an electric mixer bowl, cream sugar and oil.
  3. Add eggs one at a time; mix well.
  4. At low speed, blend in the pumpkin, chocolate and vanilla.
  5. In a separate bowl, combine dry ingredients.
  6. Add dry ingredients to the pumpkin mixture, combine just until moistened (about 30 seconds).
  7. Stir in mini chocolate chips, if desired.
  8. Pour batter in pans* and bake 20-25 minutes. Muffins are done when toothpick inserted in center comes out clean.

Kansas Wheat Commission Test Kitchen Note
*Top muffin batter with colored sprinkles for festive appearance.

Yields: 24 standard-size muffins

Nutrition Information per serving (1 muffin, 54g): 160 calories, 8g fat, 2g fiber, 1.5g saturated fat, 0g trans fat, 23g carbohydrates, 15mg cholesterol, 95mg sodium, 2g protein, 0mg vitamin C, 1mg iron, 19mg calcium. 

Pumpkin Chocolate Muffin, Kansas Wheat, National Festival of Breads