Go Back
–+ servings

Mexican Chocolate Pumpkin Muffins With Candied Pepitas 

Amber Bondar
Rich, deeply spiced pumpkin muffins with cocoa, cinnamon, and smoky ancho chili powder, topped with crunchy brown sugar candied pepitas. Bakery-worthy domes and bold flavor make these the ultimate fall bake.
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Cooling Time For Seeds 15 minutes
Total Time 50 minutes
Course Breakfast, Snack
Cuisine American, Canadian
Servings 12
Calories 405 kcal

Equipment

  • Muffin Pan 12 Full Size (Non-Stick)
  • mixing bowl
  • measuring cup
  • Tablespoon
  • Teaspoon
  • Fry Pan
  • parchment paper
  • Spatula Stirring Pepitas

Ingredients
  

The Mexican Chocolate Pumpkin Muffin Batter

  • 1½ Cup Sugar
  • ½ Cup Light Olive Oil
  • 2 Lrg Eggs
  • 1⅔ Cup All-Purpose Flour
  • ¼ Tsp Baking Powder
  • 1 Tsp Baking Soda
  • ¾ Tsp Salt
  • ⅓ Cup Unsweetened Cocoa Powder
  • 1 Tsp Cinnamon
  • 2 Tsp Ancho Chili Powder Reduce to 1½ Tsp for milder flavor
  • 1 Cup Pumpkin Puree
  • 1 Cup Semi-Sweet Chocolate Chips

Candied Pepitas

  • 1 Cup Pepitas
  • 3 Tbsp Brown Sugar
  • 1 Tsp Cinnamon
  • ½ Tsp Ancho Chili Powder
  • ⅛ Tsp Salt

Instructions
 

Mexican Chocolate Pumpkin Muffin Batter

  • Preheat oven to 350°F (175°C) and grease a muffin tin with cooking spray. Even with non-stick, a light coat ensures an easy release.
  • In a large mixing bowl, whisk together olive oil, white sugar, and eggs until pale, airy, and slightly golden.
    1½ Cup Sugar, ½ Cup Light Olive Oil, 2 Lrg Eggs
  • Add flour, cocoa powder, baking soda, baking powder, and salt. Stir until just combined.
    1⅔ Cup All-Purpose Flour, ¼ Tsp Baking Powder, 1 Tsp Baking Soda, ¾ Tsp Salt, ⅓ Cup Unsweetened Cocoa Powder
  • Mix in pumpkin purée until batter is silky and chocolatey.
    1 Cup Pumpkin
  • Stir in cinnamon, ancho chili powder, and chocolate chips until evenly distributed.
    1 Tsp Cinnamon, 2 Tsp Ancho Chili Powder, 1 Cup Semi-Sweet Chocolate Chips

Making The Candied Pepitas

  • In a dry skillet over low-medium heat, toast pepitas for 1-2 minutes.
    1 Cup Pepitas
  • Add brown sugar, cinnamon, ancho chili powder, and salt.
    3 Tbsp Brown Sugar, 1 Tsp Cinnamon, ½ Tsp Ancho Chili Powder, ⅛ Tsp Salt
  • Stir continuously until sugar melts and coats the seeds, turning deep golden-brown.
  • Quickly spread on parchment or wax paper to cool, then break into chunks/pieces.

Assembly For Baking

  • Scoop batter evenly into muffin cups, filling completely.
  • Drop candied pepitas generously onto the top of each muffin.
  • Bake 25–30 minutes, or until tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Cool in the tin for 5 minutes, then transfer to a wire rack.

Notes

Amber’s Tips for Perfectly Domed Muffins
  • Start with room temperature eggs — they whip more air into the batter. (You can use cold too they will be less airy.)
  • Cream the oil, sugar, and eggs until light and pale before adding dry ingredients.
  • Don’t overmix once the flour goes in — a gentle hand keeps the rise even.
  • Bake at 350°F but make sure the oven is fully preheated before putting the muffins in.
  • Fill muffin cups almost to the top for those bakery-style domes.
  • Don't be shy with the candied pepitas the dome on the muffin spreads taking and spreading them out over the surface. 

Nutrition

Calories: 405kcalCarbohydrates: 52gProtein: 6gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 1mgSodium: 111mgPotassium: 240mgFiber: 4gSugar: 34gVitamin A: 134IUVitamin C: 0.2mgCalcium: 33mgIron: 3mg
Keyword chocolate, pepitas, pumpkin, semi-sweet chocolate chips
Tried this recipe?Let us know how it was!