Jumbo Chocolate Muffins with Pumpkin

I promise to put away the jumbo muffin pan and move on, but here’s one more really good variation on KA’s chocolate muffins. This recipe for Jumbo Chocolate Muffins includes a full cup of pumpkin which adds moisture, bulk, fiber and surprisingly little pumpkin flavor. If you don’t tell people there’s pumpkin in the muffins, they probably won’t know it’s there.

jumbo chocolate muffins

Along with making the muffins jumbo size, a change I made was to use whole wheat pastry flour instead of all purpose. You could still use all purpose if you like or maybe even regular whole wheat, but make sure to weigh out exactly 220 grams or spoon and sweep carefully so you don’t use too much.

jumbo chocolate muffins

This is a fun recipe to play with and it halves quite easily should you wish to do more experimenting/less wasting. I have a few more ideas in mind, but will wait and see what everyone else comes up with! Prune puree? Oil instead of butter? Coconut Sugar???

Update: I originally made these as jumbo chocolate muffins with pumpkin, but these days I usually use regular size muffin tins. The first picture is more recent, and you can see that the muffin is slightly lighter in color. That’s due to the type of cocoa powder used. Natural cocoa powder will give you a lighter muffin, while dark will give you a dark muffin.

Jumbo Chocolate Muffins with Pumpkin
Prep time
Cook time
Total time
Jumbo muffins with pumpkin for added fiber. These are really just chocolate muffins and you can hardly taste the pumpkin. Also, you don't have to make them jumbo.
Recipe type: Breakfast
Cuisine: American
Serves: 6
  • 1 3/4 cups whole wheat pastry flour (220 grams) – weigh or spoon and sweep
  • 2/3 cup unsweetened cocoa powder, natural or Dutch are fine
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 1/4 cups lightly packed light brown sugar
  • 8 oz canned pumpkin (about a cup)
  • 2 large eggs
  • 2/3 cup milk
  • 1 teaspoon vanilla
  • 8 tablespoons unsalted butter, melted and slightly cooled (or use 4 T. Butter and 4 T. Coconut Oil)
  • 3/4 cup semisweet chocolate chips
  1. Heat oven to 400 degrees F. Line 6 jumbo muffin cups with paper liners. If using standard size muffin tins, line about 16.
  2. Mix the flour, cocoa powder, baking soda, baking powder and salt together in a bowl.
  3. Stir the brown sugar around in a second bowl and mash out any lumps. Stir in the pumpkin, eggs, milk, and vanilla and mix well. Pour the dry mixture into the pumpkin mixture and stir a few strokes, then pour the melted butter in and stir (never over-beat muffin batter) until blended.
  4. Stir in the chocolate chips.
  5. Divide batter equally among muffin cups filling about 3/4 of the way full (not completely to the top). Put muffins in the oven and close door.
  6. Reduce oven heat to 375 degrees F. bake for 23-26 minutes or until a toothpick or chopstick inserted in center comes out clean.
You can make these as regular size muffins as well. Check them at 18 minutes. You should get about 16 standard size muffins.
If you want an even softer muffin, swap out some of the butter for coconut oil. You could also try leaving out the butter completely and substituting a generous 1/3 cup of vegetable oil.

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  1. krista says

    you could try them with beets – i’ve made chocolate beet cupcakes that were fantastic!

  2. says

    These look great Anna. I’m enjoying your muffin variations and I like the idea of adding pumpkin for moisture and the health benefits. Normally I’m not a big muffin fan, but I was in Joshua Tree California during the holidays, and stopped by this little vegan restaurant that had the best muffins I’ve ever tasted. My favorite was a jumbo chocolate chip coconut made with whole grain flour. Not heavy or “health food” tasting, but really moist and delicious. They were so good I went back three times hoping for more, but they never had them again. I really want to recreate these, if I can!

  3. CL says

    These are baking in the oven as I type! πŸ™‚ They smell delicious, and what a great way to use up the last of the pumpkin puree. I plan to send these to work with my sweetheart-husband…we won’t tell them it’s “healthy.” LOL πŸ™‚ Thank you, Anna!

  4. CL says

    Muffin Update….These are absolutely fantastic! Very chocolaty, sweet but not overly so. The pumpkin flavor is very faint but that is just fine. The coworkers will love these! πŸ™‚ This recipe is going into the “keeper” file. Yummers! πŸ™‚

  5. says

    I made these this morning in an effort to get my daughter to eat something. Anything more than just a bite or two. She ate one half of a muffin so I feel like they were a success.
    The muffins are delicious. I had to make some changes because going to the store wasn’t an option. I used unbleached ap flour, and weighed out 220 grams. I used half butter and half vegetable oil, and I added a scant tsp. of espresso powder. I’ll definitely make these again.

  6. says

    Don’t lose the butter – it makes it so much better than oil. What about a tablespoon or two of finely-chopped crystallized ginger? Would be so delish!

  7. Bethany says

    I have been making some muffins for years that use a can of pumpkin and a chocolate cake mix. Very easy and yummy but I have often wondered how I could make something similar from scratch and healthier… thanks!

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