These Bite-Sized Dark Chocolate Pumpkin Doughnut Hole Muffins are the ultimate fall treat! Soft, fluffy, and packed with pumpkin spice and melty dark chocolate chips—perfect for when you want a little taste of cozy.
Every fall, I face the same delicious dilemma: do I bake with pumpkin or apples? I truly love them both, and usually end up making a mix of each throughout the season. Pumpkin feels cozy and spiced, while apple desserts bring that crisp, orchard-fresh sweetness—it’s impossible to pick just one!
That’s exactly why I love these Bite-Sized Dark Chocolate Pumpkin Doughnut Hole Muffins. They’re quick, perfectly portioned, and deliver all the warm pumpkin spice goodness I crave this time of year—with the bonus of rich, melty dark chocolate in every bite. Think of them as a little taste of fall, ready in less than 20 minutes, whether you’re team pumpkin, team apple, or (like me) happily somewhere in between.
Just biting into one of these muffins is pure autumn bliss. The exterior is lightly golden with a tender, soft center that melts in your mouth. Warm pumpkin spice flavors mingle perfectly with pockets of rich, slightly bittersweet dark chocolate, creating a cozy, comforting treat that’s impossible to resist. Each mini muffin is just the right size for a quick snack, an after-school treat, or a sweet addition to your morning coffee—or tea, of course! Once you try one, you’ll want to bake a batch (or two) immediately.
Enjoy!
What Ingredients Do I Need?
- Pumpkin puree – Brings moistness, natural sweetness, and cozy fall flavor.
- Canola oil – Keeps the muffins tender without adding strong flavor.
- Egg – Provides structure and richness.
- Vanilla extract – Enhances the pumpkin and chocolate flavors.
- All-purpose flour – The base for a soft, tender muffin.
- Sugar – Adds sweetness and helps with browning.
- Baking powder – Gives the muffins a light, airy texture.
- Salt – Balances flavors and enhances sweetness.
- Pumpkin pie spice – Warms the flavor with cinnamon, nutmeg, and cloves.
- Dark chocolate chips – Melty pockets of chocolate for indulgence in every bite.
Substitutions and Variations
Looking to switch things up? Here are some ideas:
- Oil substitute: Use melted coconut oil or unsweetened applesauce for a lighter option.
- Sweetener: Swap granulated sugar for brown sugar, coconut sugar, or maple sugar.
- Flour: Try whole wheat pastry flour for a slightly nuttier, more wholesome texture.
- Chocolate: Use milk chocolate or white chocolate chips if you prefer a sweeter muffin.
- Spice: Add a pinch of ginger or cardamom for extra warmth.
- Make your own pumpkin pie spice - see my graphic below for the recipe - it's easy as pie!
Kitchen Notes and Tips
- High heat: A hotter oven makes the outside of the muffin set quickly while the inside continues to rise. This pushes the batter upward, creating taller, rounder muffin tops. You’ll end up with a firmer, slightly crisp outer layer with a softer, fluffier interior.
- My #1 pro tip - Don’t overmix: Gently fold wet and dry ingredients until just combined for soft, tender muffins.
- Pan prep: Lightly grease the doughnut hole pan to ensure easy removal.
- Baking tip: Muffins are done when a toothpick inserted comes out clean or with a few crumbs.
- Storage: Keep at room temperature in an airtight container for 2–3 days or freeze for up to 1 month.
- Serving suggestion: Enjoy warm with tea, coffee, or as a portable autumn snack.
- Equipment: Use a Doughnut hole pan or a mini muffin pan will work as well.
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RECIPE IS DOWN BELOW👇
