Cinnamon-Spiced Chocolate Pumpkin Muffins

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Moist pumpkin muffins infused with warm cinnamon and studded with dark chocolate chunks for a cozy seasonal treat. This American-inspired Halloween recipe, ready in about 37 minutes, pairs all-purpose flour, baking powder, ground cinnamon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 22 min Serves 12 American cuisine 210 cal/serving

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Ingredients

2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
3/4 cup granulated sugar
1/4 cup brown sugar
1 cup pumpkin puree
1/3 cup vegetable oil
2 large eggs
1 tsp vanilla extract
3/4 cup dark chocolate chunks

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Instructions

Step 1: Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
Step 2: In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/2 tsp salt.
Step 3: In a separate bowl, beat 3/4 cup granulated sugar, 1/4 cup brown sugar, 1 cup pumpkin puree, 1/3 cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract until smooth and combined.
Step 4: Gradually fold the dry ingredients into the wet ingredients until just combined. Gently fold in 3/4 cup dark chocolate chunks.
Step 5: Divide batter evenly into the prepared muffin cups, filling each about 3/4 full.
Step 6: Bake for 20-22 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.