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Pumpkin Dark Chocolate Pecan Muffins

Pumpkin Dark Chocolate Pecan Muffins
Pumpkin Dark Chocolate Pecan Muffins

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.

Pumpkin spice and all things nice just got a whole new meaning with this dessert. Not only are these eye-catching muffins packed full of pumpkin spice flavor, but they’re peppered with dark chocolate, crushed pecans and a dash of turmeric for a seasonal splash of color. Now that’s what I consider “all things nice!”

Pumpkin Dark Chocolate Pecan Muffins

Pumpkin Dark Chocolate Pecan Muffins


  • 4 tablespoons butter, melted
  • ¼ cup canola oil
  • 1- 15 oz. can pumpkin
  • 1 1/3 cup granulated sugar
  • 3 eggs, lightly beaten
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon ground turmeric
  • 1/8 teaspoon salt
  • 1 heaping cup pecan halves, chopped
  • 1 cup 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 dark 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

Click Here to Print the Recipe for Pumpkin Dark Chocolate Pecan Muffins.

Kathleen Harsh
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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