Devilishly Delicious Chocolate Pumpkin Muffins (Just 3 Ingredients!)

Oh my goodness, have I got an awesome recipe for you today! These double chocolate pumpkin muffins are the kind of bake that makes the whole kitchen smell divine. They’re rich, chocolatey, and unbelievably simple — the sort of recipe you can throw together on a busy afternoon and still feel like you’ve made something a little bit special.

I actually found the original idea over at Mommy’s Kitchen, and while there are a few versions floating around, this one quickly became my favourite way to make chocolate muffins during pumpkin season.

I couldn’t have found it at a better time because we’re absolutely swimming in pumpkins right now. Pumpkin season always inspires me to get creative, and this recipe is one of those gems that uses up a good amount without any fuss at all. If you love easy bakes that taste like you’ve put in way more effort than you actually have, you’re going to adore these.

And if you love baking with pumpkin, you might also enjoy my pumpkin fruit cake — it’s another simple, seasonal favourite.

Since pumpkin season is in full swing here, it’s the perfect time to talk about the pumpkin part of this recipe — whether you’re using fresh puree or the canned version.

Fresh vs Canned Pumpkin

Both options work beautifully in these chocolate pumpkin muffins — it really comes down to what you can get and what flavour you prefer.
Because canned pumpkin isn’t available here in Australia, fresh pumpkin puree is the go‑to for most of us, and it gives these muffins a lovely natural sweetness.

Using fresh pumpkin is simple: peel, cube, steam, and mash. Any leftover pumpkin works beautifully in my pumpkin soup too — a cosy savoury option for cooler days.

I used butternut pumpkin, which is our favourite variety to grow, and it produces a smooth, rich puree that works perfectly in baking. For this recipe, steaming 550 g of raw butternut gave me 1 3/4 cups of puree.

A 15‑ounce can of pumpkin can also be used. It is the standard measurement used in many American recipes, and it’s wonderfully convenient if you can get it. It has a consistent texture and moisture level, which makes it very reliable in quick bakes like muffins.

Why I Love Making These Chocolate Pumpkin Muffins

These double chocolate pumpkin muffins are honestly some of the softest, richest, most melt‑in‑your‑mouth muffins I’ve ever baked. They have that perfect balance of deep chocolate flavour and incredible moisture thanks to the pumpkin — every bite feels like a little warm treat.

One of the biggest reasons I adore this recipe is how effortless it is. Everything comes together in one bowl, and the batter is ready for the oven in about 10 minutes. This makes them ideal for those days when you want something homemade without the fuss. Plus, the recipe only has 3 ingredients, well actually there are four, but the fourth one is water, so I don’t count it!

They’re also my go‑to chocolate pumpkin muffins when I need something quick for visitors or a last‑minute treat. The only tiny downside (if you can even call it that) is that they’re best enjoyed within a day or so. But honestly, that just means you get to share them around or happily enjoy a second one yourself.

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