These chocolate pumpkin muffins sound like a complicated recipe because of the cranberry buttercream frosting, but they really aren’t. They are super delicious and while they have several steps, are actually really easy to make. I’m not tired of pumpkin or cranberry yet, in fact, I never tire of it, and when you pair that with some chocolate chunks, you can have this any time of the year!
Pumpkin Chocolate Chunk Muffins
Seriously who doesn’t love chocolate and pumpkin it’s a delightful combination and when you pair it with this cranberry buttercream it’s a delicious dream of a combination! So who is ready to make some yummy muffins that will tantalize your tastebuds?
Chocolate pumpkin muffins are sure to be a hit with your family. Just remember you may want to double the recipe because they smell so good while they’re baking that the family will come running to the kitchen!
How to Make Chocolate Pumpkin Muffins
Chocolate Chip Pumpkin Muffins with Cranberry Buttercream
Ingredients
- Dry
- 1 3/4 Cup of All-Purpose Flour, sifted
- 3/4 Cup Granulated Sugar
- 1/2 Cup Light Brown Sugar, packed
- 3/4 Teaspoon Kosher Salt
- 1 Teaspoon Baking Soda
- 2 Teaspoons Ground Cinnamon
- 1/4 Teaspoon Ground Nutmeg
- 1/4 Teaspoon Ground Cloves
- 2/3 Cup Dark Chocolate, shards
Wet
- 2 Eggs, room temperature
- 1 1/2 Cup Pumpkin Puree
- 1/2 Cup Coconut Oil, melted, but at room temperature, not hot
- 1 Tablespoon Orange Zest
- 1/2 Teaspoon Pumpkin Oil
- 1/4 Orange Juice, fresh squeezed
Cranberry Buttercream
- 1 Cup Cranberry Jelly
- 4 - 5 Cups of Powered Sugar
- 1 Cup (2 Sticks) Sweet Cream Butter Unsalted
- 1/4 Teaspoon Kosher salt
- 1/2 Tablespoon Pure Vanilla Flavoring
- 1 - 2 Tablespoons Whole Milk
Instructions
- Preheat the oven to 350F degrees.
- With a baker's brush butter muffin pan.
- In a large bowl mix all of the dry ingredients and whisk together.
- In the bowl of a stand mixer, fitted with the whisk attachment, add the pumpkin puree
- Add the eggs one at a time, allowing each one to be fully mixed before adding the last egg.
- Add the melted coconut oil, orange zest, pumpkin oil and orange juice.
- With the stand mixer set on low add the flour mixture a little at a time until it is all incorporated.
- Remove bowl from stand mixer and using a rubber spatula scrap down sides. Do not overmix.
- Pour batter in prepared muffin pan.
- Bake for 15- 20 minutes)
- Check to see if muffins are done by inserting a toothpick in the center of a muffin if it comes out clean muffins are ready.
- Remove from oven and sallow muffins to cool
Buttercream directions
- In a medium sauce pan heat cranberry jelly until completely melted, remove from heat and place sauce in the freezer to cool.
- In a the bowl of a stand mixer fitted with the whisk attachment add butter, salt and vanilla. Mix until peaks form.
- After cranberry jelly is cool and a little at a time into the butter mixture until it is all added.
- Add powdered sugar 1 cup at a time. After each addition of sugar make sure it is fully incorporated into butter mixture.
- Begin adding whole milk a little at a time until you have the consistency you want.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Now, doesn’t the sound and look of the chocolate pumpkin muffins have your mouth watering? Remember if you want less chocolate (but why would you) feel free to add less and you can have the buttercream plain or add some pumpkin spice to it instead of the cranberry. I love this combination with the cranberry but obviously, that’s not a surprise or I wouldn’t have shared this recipe. Oh, chocolate pumpkin muffins are so good!
Should I Use Fresh or Canned Pumpkin For Muffins?
You can easily use either option. Canned pumpkin puree, not pumpkin pie filling, is excellent for this. While you can cook down your own pumpkin, the type we are used to using in recipes isn’t what you would normally grab from the fall garden. The time and effort, plus the difference in flavor make the canned variety much easier to use.
What Type of Chocolate Should I Use?
Pumpkin fits wonderfully with milk chocolate, dark chocolate, or even white chocolate. With the addition of the cranberry frosting for this, I find dark chocolate is the perfect addition. If you prefer to use milk or even semi-sweet chocolate chips, those will be perfectly tasty.
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How do I Keep Muffins Moist Instead of Dry?
The perfect way to make sure any baked good stays moist, is to use the right ratio of fats versus dry ingredients. This recipe comes out perfect every time. If, for some reason, yours seems a bit dry, you can reduce the cooking time, or even add an extra egg to the mixture.
Do These Muffins Have to Be Refrigerated?
While you don’t have to refrigerate the muffins by themselves, I do recommend doing so if you plan to put the cranberry buttercream on them before storing them.
How Long Are Pumpkin Chocolate Muffins Good For?
These are good at room temperature for 3 to 4 days. If you place in an airtight container and store in the refrigerator, they are good for up to one week. When frozen, they are good for up to 3 months.
Now, if you still want to add more pumpkin to your menu, make sure you check out some of our favorites below!
Pumpkin with chocolate is a great combination, and so is pumpkin with cranberry. I’ve never made anything with the three of them, though–sounds great! The cranberry jelly has me stumped, though; do you mean jellied cranberry sauce? Or jelly made from cranberry juice? Anyway, thanks for the recipe.
This looks sinfully delicious! Blending choc chips with pumpkin sounds so heavenly. I also find the cranberry buttercream sounds like an interesting blend as well. I look forward to trying this! 🙂
These sounds good. I love butter cream frosting. It’s one of my favorites. Thanks for the recipe.
mmm! these look too good! i love finding new recipes!
OHHH these look and sound delicious, I will have to give them a try!
Thanks for the Pots, Pictures, and the Recipe! Cannot wait to try.
YUMMY!
I meant Post, t sorry.
Love pumpkin breads , pies and muffins. These look yummy. Buttercream is my favorite icing. Thanks for the recipe
Chocolate Chip Pumpkin Muffins with Cranberry Buttercream is a wonderful recipe. It looks delicious and I love anything with pumpkin.
I missed this recipe posted on New Year’s Day but it is a goodie. I’d save it for company since it has too much sugar for me personally. I found out today my sister is watching her foods now too, so I won’t tempt her with this, but I do love to eat and serve pumpkin recipes.
I love muffins and cupcakes. I am always looking for new recipes and cant wait to try this one out. Butter Cream is my favorite.
These do look very delicious & I definitely want to try this recipe out! I always have pumpkin puree because it’s my husband’s favorite! I think he would really enjoy these, thanks!
I love anything pumpkin, and this sounds wonderful!! Will definitely try these for the family.
This recipe sounds great. This is something my family will really enjoy. Thank you so much for sharing this
Thanks for the Yummy Recipe on Chocolate Pumpkin Muffins with Cranberry Buttercream Recipe! These look and sound so good!!!!! I saved the recipe to make once I have all the ingredients together! I can only imagine how these smell baking in the oven! I love it when the house smells of Yummy baked goods! Thanks for sharing your Delicious Recipe, the pictures, the step by step instructions, and your personal and professional opinions on Chocolate Pumpkin Muffins with Cranberry Buttercream Recipe with all of us! I honestly do appreciate it!!!! Thanks again so very much!!!!!! Michele 🙂
Looks good.Would have to a lot to modify this!
I’m still not a huge fan of pumpkin, it gives me heartburn. But, the combination of these flavors sounds interesting. I imagine it does smell good while it’s cooking.
This looks so good! I am going to make this!