Pumpkin chocolate pudding muffins turn out slightly chocolaty and super moist! This fall treat would be a great addition to any breakfast, lunch, snack, or dessert! Adding premade chocolate pudding adds another element to these pumpkin muffins!
Many muffin recipes call for sour cream or Greek Yogurt to add extra moisture. I decided to take it to the next level and add chocolate pudding to the batter instead.
Chocolate Pudding Pumpkin Muffins are a delicious fall muffin recipe packed with a chocolaty flavor that gives this super moist consistency. These chocolate pumpkin muffins are made with chocolate pudding that adds moisture to this easy recipe. Just follow simple instructions, and you will be amazed at how great your house smells as you remove these muffins from your oven.
One can of pumpkin puree NOT pumpkin pie filling.
One cup of brown sugar
1/3 cup of vegetable oil
One teaspoon of pure vanilla extract
One cup of prepared chocolate pudding- You can use a homemade or prepared pudding from a mix.
2 cups of all-purpose flour
One teaspoon of baking soda
One teaspoon of baking powder
1/2 teaspoon salt
Optional mix-ins ingredients: chocolate chips or dark chocolate chips. You can also add cocoa powder if you want them to be double chocolate pumpkin muffins. Add pumpkin seasonings such as cinnamon, nutmeg, ground ginger, pie spice, or allspice. Also, nuts such as almonds, pecans, or walnuts can make great additions to this recipe.
Electric hand mixer or a standing mixer.
Muffin liners or stick cooking spray
Cooling racks or any wire rack
How to Make Chocolate Pudding Pumpkin Muffins
- Preheat oven to 325
- Whisk dry ingredients. Flour, baking soda, baking powder, and salt.
- In a separate mixing bowl, mix wet ingredients. Pumpkin puree, brown sugar, oil, and vanilla. Followed by chocolate pudding and eggs.
- Add dry ingredients into the batter and mix.
- Line your muffin pan with liners and scoop batter into the tins.
- Bake for 20-25 minutes or until a toothpick can come out clean from the muffin.
Pumpkin is filled with vitamins! Pumpkin contains vitamins a, b, c, k, fiber, and protein. Pumpkin is low in cholesterol.
Note: You can easily add some cream cheese frosting to these and present them as cupcakes!
These muffins will stay fresh at room temperature for three days. You can also freeze these muffins by storing them in an airtight freezer bag. To thaw the frozen muffins, remove them from the freezer and set them out or warm them in the microwave. I do not recommend storing these pumpkin chocolate muffins in the refrigerator. They will quickly dry out and become stale.
Chocolate Pudding Pumpkin Muffins
- 2 cups all-purpse flour
- One teaspoon baking powder
- One teaspoon baking powder
- 1/2 teaspoon salt
- 1 15 ounce can pumpkin puree
- 1 cup brown sugar
- 2 eggs
- 1/3 cup vegetable oil
- 1 cup prepared chocolate pudding
Preheat the oven to 325 degrees and line a baking sheet with liners or spray with nonstick spray.
In a large bowl, combine all-purpose flour, baking powder, baking soda, and salt.
In another medium bowl, mix together pumpkin sugar, and brown sugar followed by eggs, prepared chocolate pudding, oil, and vanilla.
Scoop batter into muffin tins. Bake for 18-22 minutes. Use a toothpick inserted in the middle to check if they are done. The toothpick should come out clean!
I would love to hear from you about how you liked this recipe! Please comment below this blog post or tag me on social media and let me know how the muffins turned out! You can find me on Facebook, Twitter, Pinterest, and Instagram