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Pumpkin Dark Chocolate Pecan Muffins

Pumpkin Dark Chocolate Pecan Muffins
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The following recipe and photography is courtesy of Bread Over Heels, a food scientist and blogger. For more of her recipes and baking tips, visit her website or her Instagram @breadoverheels.

Not only are these eye-catching muffins packed full of pumpkin spice, they’re also peppered with chocolate chips, crushed pecans and a dash of turmeric to elevate your favorite seasonal flavors.

Pumpkin Dark Chocolate Pecan Muffins

Pumpkin Dark Chocolate Pecan Muffins

Pumpkin Dark Chocolate Pecan Muffins


  • 4 Tbsp. Heinen's butter, melted
  • ¼ cup canola oil (or vegetable oil)
  • 1 15 oz. can Heinen's pumpkin
  • 1 1/3 cup Heinen's granulated sugar
  • 3 Heinen's cage free eggs, lightly beaten
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 2 tsp. pumpkin pie spice
  • 1/4 tsp. ground turmeric
  • 1/8 tsp. salt
  • 1 heaping cup Heinen's pecan halves, chopped
  • 1 cup Heinen's milk or dark chocolate chips


  1. Preheat oven to 350°F. Grease a muffin tin with baking spray or butter.
  2. In a small bowl, combine melted butter and canola oil. Let sit to cool slightly. In a medium bowl, combine pumpkin and sugar. Stir in butter and oil mixture. Gently stir in eggs.
  3. In a large bowl, whisk to combine flour, baking powder, baking soda, pumpkin pie spice, turmeric and salt. Stir in chopped pecans and chocolate chips.
  4. Drop batter by heaping ¼ cup into prepared muffin tins. Bake for 23-25 minutes or until center is set. Let cool in muffin tin for 5 minutes before removing from tin.

Pumpkin Dark Chocolate Pecan Muffins

Kathleen Ann

By Kathleen Ann

Kathleen, otherwise known as Bread Over Heels, is a Chicago-based food scientist and blogger who specializes in tasty treats.

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